Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season 1 pound of steak chunks with 1 teaspoon of paprika, ½ teaspoon each of garlic powder, onion powder, salt, and pepper. Sear the steak pieces in the hot skillet for about 4-6 minutes, turning until browned and cooked to your liking. Remove the steak from the skillet and set aside.

In the meantime, bring a large pot of salted water to a boil. Add 12 ounces of medium pasta shells and cook according to package instructions until al dente, usually around 8-10 minutes. Once cooked, drain the pasta and set it aside.

In the same skillet used for the steak, melt 2 tablespoons of butter over medium heat. Once melted, add 3 cloves of minced garlic and sauté for about 1-2 minutes until fragrant. Pour in 1 ½ cups of heavy cream and 1 cup of beef broth, bringing the mixture to a gentle simmer while stirring occasionally, about 3-5 minutes.

After the sauce has thickened slightly, stir in the cooked pasta shells and return the seared steak to the skillet. Mix well so that every shell and piece of steak are coated in the creamy sauce. Gradually incorporate ½ cup of grated Parmesan cheese until melted and fully combined.

Taste and adjust seasoning with additional salt and pepper as needed. Plate your Creamy Paprika Steak and Shells, garnishing with freshly chopped parsley and extra Parmesan if desired.