Cook the Pasta: Bring a large pot of salted water to a boil. Add the medium shell pasta and cook for 8–10 minutes, or until it's al dente. Reserve ½ cup of the pasta cooking water before draining.

Sauté the Steak: In a large skillet over medium-high heat, add a splash of olive oil. Sauté the sliced steak for 2–3 minutes per side until browned and cooked to your preference.

Sauté the Aromatics: Lower the heat to medium and add butter to the skillet. Once melted, add the diced onion and minced garlic. Sauté for about 3–4 minutes until the onion becomes translucent.

Build the Sauce: Sprinkle smoked paprika over the onion and garlic. Pour in the beef broth or white wine, scraping the bottom to deglaze. Let simmer for 2 minutes, then stir in the heavy cream and grated Parmesan.

Combine Steak and Pasta: Return the cooked steak to the skillet and add the drained pasta. Toss together and add reserved pasta water gradually if the sauce is thick.

Season and Serve: Adjust seasoning with salt and black pepper. Garnish with fresh herbs and serve immediately.