Creamy Smoked Paprika Steak Pasta

Pat the steak strips dry, then season with salt, black pepper, smoked paprika, and baking soda. Toss well and let rest for 15 minutes while you bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain and set aside, reserving a little pasta water in case you need to loosen the sauce.

Heat the olive oil in a large skillet over medium-high heat. Add the steak in a single layer and sear just until browned, about 1 to 2 minutes per side; work in batches if needed. Transfer the steak to a plate. In the same skillet, add the onion and cook for about 3 minutes until softened, then stir in the garlic and cook for 30 seconds until fragrant.

Pour in the beef broth, scraping up any browned bits from the skillet, then stir in the heavy cream and bring to a gentle simmer. Add the spinach and cook until just wilted. Stir in the Parmesan until the sauce thickens slightly, then return the steak and any juices to the pan. Add the cooked pasta and toss gently until everything is coated and heated through. Adjust seasoning with salt and pepper before serving.