Here’s a rich, cozy Creamy Paprika Steak Shells recipe—tender beef, smoky paprika, and pasta coated in a silky cream sauce:
🍝🥩 Creamy Paprika Steak Shells
🧾 Ingredients
For the steak:
- 400–500g steak (sirloin or tender beef), thinly sliced
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- ½ tsp garlic powder
For the pasta:
- 250g pasta shells (medium or large)
For the creamy sauce:
- 2 tbsp butter
- 3 cloves garlic (minced)
- 1 small onion (chopped)
- 1 tsp smoked paprika
- 1 cup beef broth
- 1 cup heavy cream (or cooking cream)
- ½ cup grated Parmesan cheese
- Salt & pepper to taste
Optional:
- Fresh parsley for garnish
- Chili flakes for heat 🌶️
👩🍳 Instructions
1. Cook pasta
- Boil shells in salted water until al dente.
- Drain and set aside.
2. Sear the steak
- Season steak with salt, pepper, paprika, and garlic powder.
- Heat olive oil in a pan.
- Sear steak quickly (2–3 minutes) until browned but tender.
- Remove and set aside.
3. Build the sauce
- In the same pan, melt butter.
- Sauté onion until soft (3–4 minutes).
- Add garlic and paprika—cook 30 seconds.
- Pour in beef broth and simmer 2–3 minutes.
- Stir in cream and let it gently thicken.
4. Combine
- Add Parmesan cheese and stir until smooth.
- Return steak to the pan.
- Add cooked pasta shells and toss everything together.
5. Finish
- Simmer 1–2 minutes so pasta absorbs flavor.
- Garnish with parsley and chili flakes if desired.
🍽️ What It Tastes Like
- Smoky, creamy sauce with deep paprika warmth
- Juicy steak bites
- Soft pasta shells that hold all the sauce perfectly
⭐ Tips
- Don’t overcook the steak—it should stay tender.
- Use smoked paprika for best flavor (not sweet paprika).
- Add mushrooms or spinach for extra depth.
- A splash of lemon at the end brightens the dish.
If you want, I can also give you:
- A spicy Cajun version 🔥
- A one-pan easy version for beginners
- Or a high-protein fitness meal prep version 💪