Here’s a cozy, Creamy Paprika Steak Shells recipe—smoky paprika, tender steak, and pasta 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 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.
- Make the sauce
- Reduce heat to medium.
- Add butter to the same pan. Sauté onion until soft (~4 minutes).
- Add garlic, paprika, and chili flakes; cook 30 seconds.
- Pour in beef broth, scraping up browned bits. Simmer 3–4 minutes.
- Add cream & cheese
- Stir in heavy cream, Worcestershire sauce, and Parmesan.
- Simmer 3–5 minutes until thickened.
- Combine
- Add pasta and steak back into the skillet.
- Toss gently, adding reserved pasta water if needed to loosen sauce.
- Taste and adjust seasoning.
- Serve
- Garnish with fresh parsley and extra Parmesan.
Optional Variations
- Hungarian-style: Use hot paprika and stir in a spoon of sour cream.
- Mushroom boost: Sauté sliced mushrooms with onions.
- Extra smoky: Add a dash of chipotle or smoked paprika for depth.
I can also make a one-pan weeknight version that’s faster and just as creamy if you want. Do you want me to do that?
