Cook the Pasta: Bring a large pot of salted water to a boil. Add medium shell pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup of pasta water before draining and set aside.

Sauté the Steak: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat for about 1-2 minutes. Add sliced steak and sauté for 2-3 minutes on each side until browned and cooked through. Remove steak and set aside to rest.

Sauté the Aromatics: Lower heat to medium, add 1 tablespoon of butter to the same skillet. Once melted, add diced onion and minced garlic, stirring frequently for 3-4 minutes until fragrant and softened.

Build the Sauce: Add 1½ teaspoons of smoked paprika over the softened onion and garlic. Stir, then pour in ½ cup of beef broth or white wine, scraping up browned bits. Simmer for about 2 minutes, then stir in 1 cup of heavy cream and ½ cup of grated Parmesan until smooth.

Combine Steak and Pasta: Add sautéed steak and drained pasta back to the skillet with the creamy sauce. Mix gently until well-coated, adding reserved pasta water to reach desired consistency.

Season and Serve: Season with salt and black pepper to taste. Garnish with freshly chopped parsley or thyme and serve hot.