Step 1: Prepare and Sear the Steak
Pat the steak pieces completely dry with paper towels. This is crucial for a good sear. In a bowl, toss the steak with 1 tablespoon olive oil, ½ teaspoon kosher salt, ½ teaspoon black pepper, and the garlic powder. Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat until very hot. Add the remaining 1 tablespoon of oil. Working in batches to avoid overcrowding (which steams the meat), add the steak in a single layer. Sear undisturbed for 2-3 minutes per side until a deep brown crust forms. Transfer to a plate. The steak will finish cooking in the sauce later. Do not wipe out the skillet—those browned bits (fond) are essential.

Step 2: Cook the Pasta
While the steak sears, bring a large pot of heavily salted water to a boil. Cook the pasta shells according to package directions for al dente. Reserve 1 ½ cups of the starchy pasta water before draining. Drain the pasta and set aside.

Step 3: Build the Flavor Base for the Sauce
In the same skillet used for the steak (with the fond), reduce heat to medium. Add the butter. Once melted, add the diced onion. Cook, stirring occasionally, for 5-6 minutes until softened and translucent. Add the minced garlic and cook for 1 more minute until fragrant.

Step 4: Bloom the Spices & Create the Roux
Add the smoked paprika, tomato paste, dried thyme, and red pepper flakes (if using) to the onions and garlic. Stir constantly for 1-2 minutes. This “blooms” the spices in the fat, unlocking their full flavor and turning the mixture a vibrant, brick-red color. The tomato paste will darken slightly.

Step 5: Deglaze and Simmer
Pour in the white wine (or beef broth) to deglaze the pan. Scrape the bottom vigorously with a wooden spoon to release all the browned bits. Let it simmer for 2-3 minutes until the liquid is reduced by about half. This concentrates the flavor and cooks off the alcohol.

Step 6: Create the Creamy Sauce Base
Slowly whisk in the heavy cream and beef broth. Bring the mixture to a gentle simmer. Let it cook, stirring occasionally, for 5-7 minutes to allow the flavors to meld and the sauce to thicken slightly. It should coat the back of a spoon.

Step 7: Finish the Sauce, Combine, and Serve
Reduce heat to low. Gradually whisk in the grated Parmesan and Pecorino Romano cheeses until completely melted and the sauce is smooth. Taste the sauce and season generously with additional salt and black pepper. It should be highly seasoned to coat the pasta. Add the seared steak (and any accumulated juices) back to the sauce, along with the drained pasta shells. Gently fold everything together, adding reserved pasta water a splash at a time if the sauce is too thick—it should cling luxuriously to the shells. Heat for 2-3 minutes until the steak is warmed through. Remove from heat. Garnish lavishly with fresh parsley, chives, an extra sprinkle of Parmesan, and a final drizzle of good olive oil. Serve immediately in warm bowls