Here’s a rich, cozy Creamy Paprika Steak Shells recipe—tender steak, smoky paprika, and pasta shells coated in a silky sauce 🍝🥩
Creamy Paprika Steak Shells
Ingredients (serves 3–4)
- 12 oz pasta shells
- 1 lb steak (sirloin, ribeye, or strip), thinly sliced
- Salt & black pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 2 tsp paprika (smoked paprika preferred)
- ½ tsp chili flakes (optional)
- 1 cup beef broth
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tsp Worcestershire sauce
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta
- Boil shells in well-salted water until al dente.
- Reserve ½ cup pasta water, then drain.
- Cook the steak
- Season steak with salt and pepper.
- Heat olive oil in a large skillet over high heat.
- Sear steak quickly (1–2 minutes per side) until browned.
- Remove and set aside.
- Build the sauce
- Reduce heat to medium.
- Add butter to the same pan.
- Sauté onion until soft, about 4 minutes.
- Add garlic, paprika, and chili flakes; cook 30 seconds.
- Pour in beef broth, scraping up browned bits.
- Simmer 3–4 minutes to reduce slightly.
- Make it creamy
- Stir in cream, Worcestershire sauce, and Parmesan.
- Simmer until sauce thickens, 3–5 minutes.
- Combine
- Add pasta and steak back into the skillet.
- Toss gently, adding pasta water if needed to loosen.
- Taste and adjust seasoning.
- Serve
- Garnish with fresh parsley and extra Parmesan.
Flavor Variations
- Hungarian-style: Use hot Hungarian paprika and add a spoon of sour cream at the end.
- Mushroom boost: Sauté sliced mushrooms with the onions.
- Extra smoky: Add a dash of liquid smoke or chipotle powder.
If you want, I can turn this into a one-pan weeknight version or a spicy paprika steak pasta with extra heat.
