Boil the pasta shells in a pot of salted boiling water for about 8-10 minutes or until al dente. Drain and set aside.

Season the steak strips by patting them dry, then coating with salt, black pepper, and smoked paprika. Heat olive oil in a skillet over medium-high heat, and sear the steak for 3-4 minutes until browned. Transfer to a plate.

Sauté the chopped onion and minced garlic in the same skillet for about 3 minutes until golden and aromatic.

Pour in the beef broth and heavy cream; gently bring to a simmer, scraping caramelized bits from the skillet.

Stir in grated Parmesan cheese gradually, allowing it to melt and thicken the sauce.

Combine the seared steak back into the skillet, coating it well with the creamy sauce.

Add the cooked pasta shells, gently folding until everything is combined and heated through.

Garnish with fresh parsley before serving.