Here’s a rich, cozy Creamy Paprika Steak Shells recipe—savory, smoky, and perfect for a one-pan comfort meal 🥩🍝
Creamy Paprika Steak Shells
Ingredients
- 12 oz shell pasta
- 1 lb steak (sirloin, flank, or ribeye), thinly sliced
- 2 tbsp olive oil or butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tsp paprika (smoked paprika is excellent here)
- ½ tsp salt
- ½ tsp black pepper
- ½ cup beef broth
- 1 cup heavy cream
- ½ cup grated Parmesan (or Romano)
- Optional: red pepper flakes, fresh parsley
Instructions
- Cook pasta
- Boil shells in salted water until al dente. Reserve ½ cup pasta water; drain.
- Sear steak
- Heat oil in a large skillet over high heat.
- Season steak with salt & pepper.
- Sear quickly (1–2 minutes per side). Remove and set aside.
- Build the sauce
- Lower heat to medium. Add onion; cook until soft.
- Stir in garlic and paprika; cook 30 seconds until fragrant.
- Deglaze with beef broth, scraping up browned bits.
- Make it creamy
- Stir in cream and simmer gently 3–4 minutes until slightly thickened.
- Add Parmesan and stir until smooth.
- Combine
- Add cooked pasta and steak back to the skillet.
- Toss well, adding pasta water if needed for looseness.
- Finish & serve
- Taste and adjust seasoning.
- Garnish with parsley or a pinch of chili flakes.
Tips & Variations
- 🧄 Add mushrooms with the onions for extra depth
- 🧀 Swap Parmesan for Gruyère for a silkier sauce
- 🥛 Lighten it up with half-and-half instead of cream
- 🍋 A squeeze of lemon at the end brightens everything
If you want a one-pot version, slow-cooker adaptation, or a chicken substitute, I can tweak it fast.
