Here’s a rich and flavorful recipe for Creamy Paprika Steak Shells—tender steak in a smoky, creamy sauce served over pasta shells.
🥩 Creamy Paprika Steak Shells
Ingredients (4 servings):
- 300–400g (10–14 oz) steak (sirloin, ribeye, or your choice), sliced thin
- 2 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil or butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup beef or chicken broth
- 1 tsp Dijon mustard (optional)
- 250g (9 oz) pasta shells
- Fresh parsley or chives for garnish
👩🍳 Instructions
- Cook pasta
- Boil pasta shells according to package instructions. Drain and set aside.
- Season and sear steak
- Sprinkle steak slices with smoked paprika, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat and sear steak 2–3 minutes per side until browned but not overcooked. Remove steak and set aside.
- Make the creamy sauce
- In the same skillet, sauté onions and garlic until soft.
- Add broth, cream, and Dijon mustard. Stir and simmer for 3–4 minutes until slightly thickened.
- Season with salt, pepper, and extra paprika if desired.
- Combine steak and pasta
- Return steak to the sauce and stir gently to coat.
- Add cooked pasta shells and toss until everything is evenly coated in the creamy sauce.
- Serve
- Garnish with fresh parsley or chives.
- Serve hot with a side of steamed vegetables or a fresh salad.
✨ Tips
- Use smoked paprika for a deeper, smoky flavor.
- Don’t overcook the steak—thin slices cook quickly and stay tender.
- For extra richness, add a handful of grated Parmesan to the sauce.
If you want, I can give a one-pan version of Creamy Paprika Steak Shells that’s even quicker and perfect for busy weeknight dinners.
