Bring a large pot of salted water to a boil. Add medium shell pasta and cook for 8-10 minutes until al dente, reserving ½ cup of pasta water before draining.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the sliced steak for 2-3 minutes on each side, then remove from skillet to keep warm.

Add 2 tablespoons of butter to the skillet. Sauté the diced onion and minced garlic for 3-4 minutes until translucent.

Stir in 2 teaspoons of smoked paprika and de-glaze with ½ cup of beef broth or white wine. Simmer for 2-3 minutes.

Pour in 1 cup of heavy cream and simmer for 4-5 minutes, then add ½ cup of grated Parmesan cheese, stirring until smooth.

Fold the cooked pasta and seared steak back into the sauce, adding reserved pasta water if necessary. Heat on low for 2-3 minutes.

Season with salt and black pepper, garnish with fresh herbs if desired, and serve warm.