Creamy Paprika Steak Shells – Rich, Smoky & Melt-in-Your-Mouth Delicious
Indulge in the ultimate comfort food with these Creamy Paprika Steak Shells! Tender steak bites are simmered in a smoky, paprika-infused cream sauce and tossed with pasta shells for a rich and satisfying meal. Perfect for weeknight dinners or special occasions, this one-pan recipe delivers bold flavors with minimal effort. A hearty, cozy dish your family will crave again and again!
Equipment
- Large pot (for pasta)
- Large skillet or sauté pan
- Cutting board & sharp knife
- Tongs
- Wooden spoon or spatula
- Measuring Cups and Spoons
Ingredients
- 12 oz (340 g) medium pasta shells
- 1 lb (450 g) steak (sirloin, ribeye, or strip steak)
- 2 tbsp olive oil (divided)
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 1 ½ tsp smoked paprika
- ½ tsp sweet paprika (optional, for depth)
- 1 cup heavy cream (or half-and-half for lighter version)
- ½ cup beef broth (or pasta water)
- ½ cup grated Parmesan cheese
- 2 tbsp butter
- Salt & black pepper, to taste
- Fresh parsley or chives, chopped (for garnish)
Instructions
Cook Pasta:
- Bring a large pot of salted water to boil. Cook pasta shells until al dente. Reserve ½ cup pasta water, then drain and set aside.
Prepare Steak:
- Pat steak dry, season generously with salt and pepper.
- Heat 1 tbsp olive oil in a skillet over medium-high heat.
- Sear steak 3–4 minutes per side (medium-rare) or to preferred doneness.
- Remove steak, rest for 5 minutes, then slice thinly.
Build Sauce:
- In the same skillet, add remaining olive oil and butter.
- Sauté onion until softened, then add garlic and cook until fragrant.
- Stir in paprika and toast briefly (30 seconds).
Make it Creamy:
- Pour in beef broth, scraping browned bits.
- Stir in heavy cream, simmer 3–4 minutes until thickened.
- Add Parmesan and stir until smooth.
Combine:
- Toss cooked pasta shells into sauce. Add pasta water gradually if sauce is too thick.
- Fold in sliced steak.
Serve:
- Garnish with parsley or chives.
- Serve hot with crusty bread or salad.
Notes
- Steak choice: Ribeye = juicy, sirloin = leaner, flank = budget-friendly.
- Lighter option: Swap half the cream for Greek yogurt or milk.
- Extra smoky: Use hot smoked paprika or a dash of cayenne.
- Make ahead: Cook pasta and steak separately; finish sauce fresh for best results.
- Pairings: Serve with roasted veggies, garlic bread, or a crisp green salad.