Creamy Paprika Steak Shells

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

• Yield: 4 servings

• Difficulty Level: Easy

• Intensity: Medium – Suitable for intermediate home cooks

• Meal Type: Main Dish / Dinner

• Cuisine: American Comfort with European-inspired Flavors

Why You’ll Love This Dish

Think of Creamy Paprika Steak Shells as a dressed-up version of your favorite hamburger helper—only way more luxurious. This recipe features tender, seared steak strips tossed in a rich, smoky paprika cream sauce, all nestled in a bed of pasta shells that capture every drop of the silky goodness. It’s comforting, satisfying, and full of bold flavor, thanks to garlic, onions, smoked paprika, and a splash of cream.

Perfect for a cozy night in or when you want to impress without too much fuss.

Ingredients

For the Pasta & Steak:

• 8 oz medium pasta shells

• 1 lb (450g) sirloin or flank steak, thinly sliced against the grain

• 1 tablespoon olive oil

• 1 tablespoon butter

• Salt and black pepper, to taste

• 1 teaspoon smoked paprika

• ½ teaspoon garlic powder

For the Sauce:

• 1 small yellow onion, finely chopped

• 3 cloves garlic, minced

• 1 teaspoon smoked paprika (extra for deeper flavor)

• ½ teaspoon crushed red pepper flakes (optional)

• 2 tablespoons tomato paste

• 1 cup beef broth

• 1 cup heavy cream (or half-and-half for a lighter version)

• ½ cup freshly grated Parmesan cheese

• Salt and pepper, to taste

Optional Garnishes:

• Fresh parsley, chopped

• Extra Parmesan cheese

• Cracked black pepper

• Lemon zest (for brightness)

Equipment Needed

• Large skillet or sauté pan

• Medium saucepan for pasta

• Knife and cutting board

• Wooden spoon or spatula

• Measuring cups and spoons

• Colander

Step-by-Step Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente, according to package instructions. Drain and set aside, reserving ½ cup of the pasta water.

Tip: Toss the cooked shells with a little olive oil to prevent sticking while you finish the sauce.

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Step 2: Prepare and Sear the Steak

1. Pat the steak strips dry with a paper towel. Season with salt, pepper, 1 tsp smoked paprika, and garlic powder.

2. Heat olive oil and butter in a large skillet over medium-high heat.

3. Once hot, add steak strips in a single layer (work in batches if necessary). Sear for 1–2 minutes per side until browned but not overcooked. Remove to a plate and tent with foil.

Note: The steak will finish cooking in the sauce later, so don’t cook it fully now—just get a good sear.

Step 3: Build the Flavor Base

In the same skillet, reduce heat to medium. Add the chopped onion and sauté for about 3–4 minutes until soft and translucent. Stir in the garlic and cook for 30 seconds, until fragrant.

Add the remaining 1 tsp smoked paprika, red pepper flakes (if using), and tomato paste. Cook for 1 minute, stirring constantly to caramelize the paste slightly—this deepens the flavor.

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Step 4: Make the Creamy Sauce

1. Pour in the beef broth and stir, scraping up any browned bits from the bottom of the pan.

2. Reduce heat to low, then stir in the heavy cream and Parmesan cheese. Simmer gently for 2–3 minutes until the sauce begins to thicken.

3. Taste and adjust seasoning with salt and pepper.

Step 5: Combine and Finish

1. Return the seared steak (and any juices) to the skillet and stir to coat in the sauce. Simmer gently for 2–3 minutes, just until the steak is heated through and slightly more tender.

2. Add the cooked pasta shells and stir to combine. If needed, add a splash of reserved pasta water to loosen the sauce.

Step 6: Serve

Plate the creamy paprika steak shells in bowls or shallow dishes. Garnish with fresh parsley, a sprinkle of Parmesan, and cracked black pepper. Add a pinch of lemon zest for a fresh, bright finish (optional but recommended).

Storage & Reheating Tips

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: Not recommended due to the cream sauce, which may separate.

• Reheat: Warm gently in a skillet with a splash of cream or broth to loosen the sauce. Avoid microwaving the steak too long—it can become tough.

Serving Suggestions

• Serve with garlic bread or warm dinner rolls to mop up the sauce

• Pair with a simple arugula salad or roasted green beans for contrast

• A glass of dry red wine like Cabernet Sauvignon or Syrah makes this a restaurant-worthy meal

Variations & Substitutions

• Protein Swaps: Use chicken, shrimp, or even sautéed mushrooms for a vegetarian twist.

• Spice It Up: Add a dash of cayenne or hot paprika for extra heat.

• Lighter Version: Use half-and-half instead of cream, and leaner cuts of beef.

• Cheese Swap: Try Gruyère, fontina, or a blend of Italian cheeses for a new flavor profile.

• Add Veggies: Sautéed spinach, mushrooms, or sun-dried tomatoes mix in beautifully.

Nutritional Information (Approximate – Per Serving, Based on 4 Servings)

Nutrition will vary based on ingredient brands and substitutions.