Creamy Paprika Steak Shells sound like a perfect comforting meal—tender beef with a rich, paprika-spiced cream sauce tossed with pasta shells. Here’s a tasty recipe to get that smoky, creamy goodness on your plate:
🥩 Creamy Paprika Steak Shells
🕒 Prep: 15 min | Cook: 25 min
🍽️ Serves: 4
Ingredients
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1 lb steak (sirloin, flank, or ribeye), cut into bite-sized strips
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2 tbsp olive oil
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1 medium onion, finely chopped
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3 cloves garlic, minced
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1–2 tbsp smoked paprika (adjust to taste)
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1 tsp paprika (sweet)
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1 cup beef broth
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1 cup heavy cream (or half & half)
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8 oz medium pasta shells
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Salt & pepper, to taste
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Fresh parsley or chives, chopped (for garnish)
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Optional: ½ tsp cayenne pepper for heat
Instructions
1. Cook pasta
Cook pasta shells according to package instructions until al dente. Drain and set aside.
2. Sear steak
Heat olive oil in a large skillet over medium-high heat. Season steak strips with salt, pepper, and 1 tbsp smoked paprika.
Sear the steak in batches until browned but not fully cooked through, about 2 minutes per side. Remove and set aside.
3. Sauté onions and garlic
In the same skillet, add chopped onions and cook until softened, about 4 minutes. Add garlic and cook for 30 seconds until fragrant.
4. Add spices and broth
Stir in remaining paprika(s) and cayenne (if using). Pour in beef broth, scraping up any browned bits from the pan. Bring to a simmer.
5. Make cream sauce
Lower heat and stir in heavy cream. Let the sauce gently simmer and thicken for about 5 minutes.
6. Combine everything
Return steak strips to the skillet and cook until steak is cooked through and sauce is thickened, about 3-4 minutes.
Add cooked pasta shells and toss everything together to coat well.
7. Serve
Garnish with fresh parsley or chives. Serve warm.
Tips & Variations
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Use mushrooms or bell peppers for extra veggies.
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Swap steak for chicken for a milder flavor.
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For extra smoky flavor, add a dash of liquid smoke or chipotle powder.
Want a lighter version with yogurt, or a slow cooker adaptation?
