Here’s a rich and comforting recipe for Creamy Paprika Steak Shells—tender beef in a creamy paprika sauce with pasta.
🥩 Creamy Paprika Steak Shells
Serves: 4
Ingredients:
- 12 oz (340 g) pasta shells
- 1 lb (450 g) steak (sirloin, ribeye, or flank), thinly sliced
- 2 tbsp olive oil or butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp smoked paprika (or regular paprika)
- 1/2 tsp salt, 1/4 tsp pepper (adjust to taste)
- 1 cup heavy cream
- 1/2 cup beef broth or stock
- 1/2 cup grated Parmesan cheese
- Optional: fresh parsley for garnish
Instructions:
- Cook the pasta
- Boil pasta shells according to package instructions until al dente.
- Drain and set aside.
- Cook the steak
- Heat olive oil or butter in a large skillet over medium-high heat.
- Season steak slices with salt, pepper, and paprika.
- Sear steak for 2–3 minutes per side until browned but not overcooked. Remove and set aside.
- Make the sauce
- In the same skillet, sauté onion until translucent.
- Add garlic and cook 30 seconds until fragrant.
- Stir in paprika, then pour in beef broth and heavy cream.
- Simmer 3–5 minutes until slightly thickened.
- Combine pasta and steak
- Add cooked pasta and steak back to the skillet.
- Stir in Parmesan cheese and coat everything evenly in the creamy sauce.
- Serve
- Garnish with chopped parsley.
- Serve immediately while hot.
✅ Tips
- Use smoked paprika for a richer, slightly smoky flavor.
- For extra vegetables, add bell peppers or mushrooms to the sauce.
- If sauce is too thick, add a splash more cream or broth to loosen it.
- Can be made ahead and reheated gently on low heat.
If you want, I can also give a crockpot or one-pot version that cooks the steak and pasta together for an even easier dinner.
