🥄 Creamy Paprika Steak Shells
(Think: steak + pasta + smoky paprika + creamy comfort)
📝 Ingredients (Serves 4)
-
12 oz medium pasta shells
-
1 lb sirloin steak or flank steak, thinly sliced
-
1 tbsp olive oil
-
2 tbsp butter
-
3 cloves garlic, minced
-
1 small onion, finely diced
-
1 tsp paprika (smoked or sweet — your choice!)
-
1/2 tsp salt
-
1/4 tsp black pepper
-
1/2 tsp Italian seasoning or thyme
-
1 tbsp all-purpose flour (for thickening)
-
1 cup beef broth
-
1/2 cup heavy cream
-
1/2 cup sour cream or cream cheese
-
1/2 cup Parmesan cheese, grated (optional)
-
Fresh parsley for garnish
👩🍳 Instructions
1. Cook the pasta:
Boil the pasta shells in salted water until al dente. Drain and set aside.
2. Sear the steak:
-
Heat olive oil in a large skillet over medium-high heat.
-
Season sliced steak with salt and pepper.
-
Sear in batches until browned (about 1–2 minutes per side).
Remove from skillet and set aside.
3. Make the sauce base:
-
In the same skillet, melt the butter.
-
Add the onion and sauté until soft (about 3–4 minutes).
-
Stir in garlic, paprika, and Italian seasoning. Cook for 30 seconds.
4. Build the cream sauce:
-
Sprinkle in the flour and stir for 1 minute to cook off the raw flavor.
-
Gradually whisk in beef broth until smooth.
-
Stir in heavy cream and bring to a gentle simmer.
-
Add sour cream (or cream cheese) and Parmesan if using — stir until creamy and thickened.
5. Finish it off:
-
Add cooked pasta and steak to the sauce.
-
Toss to coat everything evenly.
-
Simmer on low for 2–3 minutes to let flavors meld.
-
Taste and adjust seasoning.
6. Serve:
-
Garnish with fresh parsley and extra grated cheese if desired.
-
Serve warm with crusty bread or a green salad.
🔁 Variations & Tips
-
No steak? Use ground beef for a budget-friendly version.
-
Spicy twist: Add 1/4 tsp cayenne or a pinch of chili flakes.
-
Veggie add-ins: Sauté mushrooms or spinach with the onions.
-
Make it lighter: Use half-and-half instead of cream, and Greek yogurt instead of sour cream.
Want a one-pot version, slow cooker adaptation, or low-carb/keto take on this dish? Let me know — I’ve got you covered!
