Bring a large pot of salted water to a boil. Add the medium shell pasta and cook for 8-10 minutes until al dente. Reserve ½ cup of pasta water, then drain.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sliced steak in a single layer, cooking for 2-3 minutes on each side until browned. Remove and keep warm.

Lower heat to medium, add 2 tablespoons of butter to the skillet. Once melted, add the diced onion and minced garlic, sautéing for 3-4 minutes until the onion is soft.

Stir in 2 teaspoons of smoked paprika, then pour in 1 cup of beef broth or white wine. Add 1 cup of heavy cream and ½ cup of grated Parmesan cheese, stirring until smooth.

Return the cooked pasta and seared steak to the skillet, tossing everything together. Use reserved pasta water if needed for consistency.

Taste and season with salt and black pepper. Garnish with fresh herbs and serve hot.