Here’s a rich, comforting recipe for Creamy Paprika Steak Shells—tender beef with pasta in a smoky, creamy sauce:
🍝🥩 Creamy Paprika Steak Shells
Ingredients (Serves 3–4)
- Pasta shells – 250–300 g
- Beef steak (sirloin or boneless) – 300 g, thinly sliced
- Olive oil – 2 tbsp
- Butter – 1 tbsp
- Garlic – 3 cloves, minced
- Onion – 1 small, chopped
- Paprika – 1½ tsp (smoked paprika is best)
- Black pepper & salt – to taste
- Cream – 1 cup
- Beef broth – ½ cup
- Parmesan cheese – ½ cup, grated
- Red chili flakes – optional
- Fresh parsley – for garnish
👩🍳 Instructions
1. Cook the Pasta
- Boil shells in salted water until al dente
- Drain and set aside (reserve a little pasta water)
2. Cook the Steak
- Season beef with salt, pepper, and a little paprika
- Heat oil in a pan on high heat
- Sear steak quickly (2–3 minutes) until browned
- Remove and set aside
3. Make the Creamy Paprika Sauce
- In the same pan, add butter
- Sauté onion until soft
- Add garlic and cook briefly
- Stir in paprika and chili flakes
- Pour in beef broth and simmer for 2–3 minutes
- Add cream and cook until slightly thick
4. Combine Everything
- Add cooked pasta shells to the sauce
- Stir in parmesan cheese
- Add steak back to the pan
- Toss everything together (add a splash of pasta water if needed)
5. Serve
- Garnish with parsley and extra cheese
- Serve hot
🔥 Flavor Profile
- Creamy and rich
- Smoky (paprika)
- Savory and slightly spicy
✅ Tips for Best Results
- Don’t overcook the steak—it should stay tender
- Use smoked paprika for deeper flavor
- Add mushrooms or spinach for extra texture
If you want, I can give you a quick one-pot version (less dishes) or a lighter version with less cream.
