Cook the shell pasta in a large pot of salted water according to package directions. Drain and set aside for later.

Meanwhile, season the steak pieces generously with salt, pepper, and smoked paprika, tossing to coat evenly.

Heat the olive oil in a large skillet set over medium-high heat. Once hot, add the steak bites and sear for 2–3 minutes per side, until deeply browned but still tender inside. Remove to a plate and set aside.

Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and sauté for about 1 minute, just until fragrant—careful not to burn it!

Pour in the heavy cream and beef broth, stirring to combine and scraping up any browned bits left from the steak. Let the mixture come to a gentle simmer, and cook for 3–4 minutes until the sauce slightly thickens.

Stir in the grated Parmesan cheese until fully melted and the sauce is creamy and smooth.

Add the cooked pasta shells and steak pieces back to the skillet. Gently toss everything together until the pasta and steak are evenly coated in sauce.

Remove from heat, sprinkle with chopped parsley, and serve piping hot for maximum comfort!