Directions:
Heat olive oil and butter in a large skillet or pot over medium-high heat.
Add sliced steak, season with salt, pepper, paprika, and chili flakes, and sear for 2-3 minutes until browned. Remove from pan and set aside.
In the same pot, add garlic and bell peppers. Sauté for 2-3 minutes until softened.
Pour in beef broth and bring to a boil. Add the pasta and cook for 10-12 minutes, stirring occasionally, until pasta is al dente and liquid has reduced.
Lower the heat, stir in heavy cream, Parmesan cheese, and lemon juice. Mix until creamy.
Return steak to the pot, stir well, and let everything simmer for 2-3 minutes.
Remove from heat, garnish with parsley, and serve hot.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 625 kcal | Servings: 4 servings
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