Step 1: Bring a large pot of salted water to a boil. Cook the shell pasta according

to package instructions until al dente. Before draining, reserve about half a cup of the pasta water; this starchy liquid will come in handy later to adjust the sauce consistency. Drain the pasta and set it aside.

Step 2: While the pasta cooks, season your steak strips with garlic powder, onion powder, salt, and freshly ground black pepper. This simple seasoning lets the natural beef flavor shine while complementing the creamy sauce.

Step 3: Heat olive oil in a large skillet over medium-high heat. Once hot, add the steak strips in a single layer, being careful not to overcrowd the pan. Sear for about 3 to 5 minutes, turning occasionally, until the steak is browned and cooked to your preferred doneness. Remove the steak from the skillet and set aside to rest.

Step 4: Lower the heat to medium and add butter to the skillet. Once melted, add the minced garlic and sauté for about 30 seconds to a minute until fragrant but not browned you want that mellow garlic flavor infusing the butter.

Step 5: Add the Velveeta cheese cubes and milk to the skillet. Stir continuously to melt the cheese and create a smooth sauce. If the sauce becomes too thick, add a splash of the reserved pasta water to loosen it up. Stir in the Parmesan cheese and smoked paprika (if using), then mix until everything is combined and creamy.

Step 6: Return the cooked shell pasta and steak strips to the skillet. Toss gently to coat everything evenly with the velvety sauce. Warm through for a minute or two so the flavors meld beautifully.

Step 7: Sprinkle chopped fresh parsley over the top for a bright, fresh finish. Serve immediately with an extra sprinkle of Parmesan if you like it cheesier.