Ooo, cozy and bold — love this combo 😌🔥
Here’s a Creamy Paprika Steak Shells recipe that’s weeknight-easy but feels restaurant-y.
Creamy Paprika Steak Shells (serves 3–4)
Ingredients
- 300 g / 10 oz pasta shells
- 450 g / 1 lb steak (sirloin, ribeye, or strip), sliced thin against the grain
- 1 tbsp olive oil
- 2 tbsp butter
- 1 small onion or 2 shallots, finely chopped
- 3 cloves garlic, minced
- 2 tsp smoked paprika (sweet or hot, your call)
- ½ tsp regular paprika
- ½ tsp chili flakes (optional)
- 1 cup heavy cream
- ½ cup beef broth (or pasta water)
- ½ cup grated parmesan
- Salt & black pepper
- Optional: fresh parsley or chives
Instructions
- Cook the pasta
Boil shells in salted water until al dente. Reserve ½ cup pasta water, then drain. - Sear the steak
Heat olive oil in a large skillet over high heat. Season steak generously with salt & pepper.
Sear quickly (1–2 min per side) until just cooked. Remove and set aside. - Build the sauce
Lower heat to medium. Add butter, then onion/shallots. Cook until soft.
Add garlic, paprika, and chili flakes. Stir for ~30 seconds until fragrant (don’t burn the paprika!). - Creamy magic
Pour in cream and broth. Simmer 3–5 minutes until slightly thickened.
Stir in parmesan until smooth. - Bring it together
Add pasta and steak back into the pan. Toss gently, adding pasta water if needed for silkiness. - Finish
Taste, adjust seasoning, and top with parsley or chives.
Optional Upgrades
- Mushrooms: sauté with the onions for extra depth
- Dijon mustard: 1 tsp for subtle tang
- Extra smoky: swap half the cream for sour cream at the end
This dish is rich, smoky, and dangerously comforting.
Want a one-pan version, spicy Hungarian twist, or chicken swap? 😏
