Bring a large pot of salted water to a boil.

Add the medium pasta shells and cook until al dente, about 10 minutes. Drain the pasta, reserving ½ cup of the pasta water.

Pat the steak cubes dry with paper towels, then season them with ½ teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon paprika.

Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium-high heat until the butter starts to foam. Add the steak cubes in a single layer and sear them undisturbed for 2-3 minutes per side until a brown crust forms. For the last 30 seconds, add 3 minced garlic cloves and cook until fragrant.

In the same skillet or in a separate pan, melt 3 tablespoons of butter and sauté 3 minced garlic cloves until fragrant. Pour in 2 cups heavy cream and bring to a gentle simmer. Gradually stir in 1 cup Parmesan cheese until the sauce is smooth and fully combined.

Season the sauce with ½ teaspoon Italian seasoning and salt and black pepper to taste. If the sauce is too thick, gradually add some of the reserved pasta water until you reach the desired consistency.

Combine the pasta with the sauce and fold in the steak bites. Garnish with fresh chopped parsley before serving.