Here’s a rich, comforting Creamy Paprika Steak Shells recipe—tender steak, smoky paprika cream sauce, and pasta shells that hold all that flavor perfectly 🍝🥩
Creamy Paprika Steak Shells (Serves 4)
Ingredients
Steak
- 1 lb (450 g) steak (sirloin, ribeye, or flank), sliced thin against the grain
- 1 tbsp olive oil or butter
- Salt & black pepper to taste
Pasta
- 12 oz (340 g) pasta shells
- Salt for pasta water
Creamy Paprika Sauce
- 2 tbsp butter
- 1 small onion or shallot, finely diced
- 3 cloves garlic, minced
- 1½ tsp smoked paprika (use sweet paprika if preferred)
- ½ tsp regular paprika
- ½ cup beef broth
- 1 cup heavy cream
- ½ cup grated Parmesan
- Optional: ¼ tsp chili flakes for heat
- Fresh parsley for garnish
Instructions
- Cook the Pasta
- Boil shells in well-salted water until al dente.
- Reserve ½ cup pasta water, then drain.
- Sear the Steak
- Heat oil or butter in a large skillet over high heat.
- Season steak with salt and pepper.
- Sear quickly, 1–2 minutes per side, until just cooked.
- Remove steak and set aside.
- Make the Sauce
- Lower heat to medium.
- Add butter, then onion; sauté 3–4 minutes until soft.
- Add garlic and cook 30 seconds.
- Stir in paprika(s) and chili flakes.
- Build the Cream Sauce
- Pour in beef broth and simmer 2–3 minutes.
- Add cream and Parmesan; stir until smooth and slightly thickened.
- Combine Everything
- Add pasta shells and steak back to the skillet.
- Toss gently to coat, adding pasta water as needed for silkiness.
- Serve
- Taste and adjust seasoning.
- Garnish with parsley and extra Parmesan.
Tips & Variations
- 🧄 Add mushrooms or spinach for extra depth
- 🧀 Swap Parmesan for Gruyère for a richer sauce
- 🥛 Lighten it up with half-and-half instead of cream
- 🌶️ Hungarian paprika gives an authentic, bold flavor
If you want, I can turn this into a one-pan version, a spicy Hungarian-style dish, or a low-carb steak skillet inspired by this recipe.