Name: Creamy Paprika Steak Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 12 oz shell pasta; 1 lb steak (sirloin or ribeye), cut into bite-sized pieces; Salt and black pepper, to taste; 1 tablespoon olive oil; 1 tablespoon butter; 3 cloves garlic, minced; 1.5 teaspoons smoked paprika; 1 cup heavy cream; 1/2 cup beef broth; 1/2 cup grated Parmesan cheese; Chopped fresh parsley, for garnish

Jump to Recipe

If you’re searching for a weeknight dinner that’s creamy, flavorful, and guaranteed to put a smile on every face at the table, look no further than Creamy Paprika Steak Shells. This hearty dish combines tender steak pieces, velvety pasta shells, and a smoky paprika-infused sauce that packs a seriously comforting punch. Who would have thought that a handful of humble ingredients could create such a delightful meal in just 30 minutes?

Did you know that paprika is a staple in Hungarian kitchens, often used to add both color and depth to classic stews? It’s no wonder that its bold, smoky flavor elevates this dish from simple pasta to something truly special. Unlike some labor-intensive beef recipes that require hours over the stove (like my wildly popular Creamy Beef Stroganoff), this one gets dinner on the table in a breeze. Whether you’re cooking for picky eaters or just craving something a little indulgent, Creamy Paprika Steak Shells is sure to satisfy. Dive in and discover why it’s about to become your new family favorite!

What is Creamy Paprika Steak Shells?

Let’s unpack this mouthwatering name! Creamy Paprika Steak Shells—sounds fancy, right? But don’t be fooled; it’s comfort food through and through. Ever wondered how steak, pasta, and a dash of spice ended up in the same skillet? Sometimes, creativity in the kitchen leads to delicious surprises! The “paprika” brings a gentle smoky warmth, while the “creamy” sauce hugs every bite of tender steak and pasta shells. As the saying goes, the way to a man’s heart is through his stomach… but honestly, who wouldn’t swoon for this? If you’re ready to try something unforgettable, gather your ingredients and let’s get cooking!

Why You’ll Love This

The star of this dish is undeniably the velvety smoked paprika cream sauce—rich, luscious, and wonderfully aromatic. It wraps each bite of succulent steak and pasta in pure comfort. Making this recipe at home means you control the quality of your ingredients and save money compared to pricey restaurant steak pastas. Plus, it’s simple enough for a weeknight, yet special enough for company. Fresh parsley and tangy Parmesan are the finishing touches that add a burst of color and flavor. Love Creamy Tuscan Chicken Pasta? You’ll adore this recipe too! Ready to enjoy homemade restaurant-worthy flavor? Grab your skillet, and let’s get started!

How to Make

Quick Overview

Get ready for a dinner that’s faster than takeout, packed with flavor, and big on comfort. Creamy Paprika Steak Shells is all about quick prep, an easy method, and a dreamy sauce you’ll want to scoop up with a spoon. All you need is about 30 minutes from start to finish—and just one skillet for the steak and sauce. It’s perfect for feeding a hungry family or wowing guests without breaking a sweat.

Ingredients

12 oz shell pasta
1 lb steak (sirloin or ribeye), cut into bite-sized pieces
Salt and black pepper, to taste
1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic, minced
1 1/2 teaspoons smoked paprika
1 cup heavy cream
1/2 cup beef broth
1/2 cup grated Parmesan cheese
Chopped fresh parsley, for garnish

Directions

Cook the shell pasta in a large pot of salted water according to package directions. Drain and set aside for later.
Meanwhile, season the steak pieces generously with salt, pepper, and smoked paprika, tossing to coat evenly.
Heat the olive oil in a large skillet set over medium-high heat. Once hot, add the steak bites and sear for 2–3 minutes per side, until deeply browned but still tender inside. Remove to a plate and set aside.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and sauté for about 1 minute, just until fragrant—careful not to burn it!
Pour in the heavy cream and beef broth, stirring to combine and scraping up any browned bits left from the steak. Let the mixture come to a gentle simmer, and cook for 3–4 minutes until the sauce slightly thickens.
Stir in the grated Parmesan cheese until fully melted and the sauce is creamy and smooth.
Add the cooked pasta shells and steak pieces back to the skillet. Gently toss everything together until the pasta and steak are evenly coated in sauce.
Remove from heat, sprinkle with chopped parsley, and serve piping hot for maximum comfort!

What to Serve With

Creamy Paprika Steak Shells pairs perfectly with a crisp green salad tossed in a tangy vinaigrette, offering a fresh contrast to its richness. For a heartier meal, consider garlic bread or warm, crusty baguette slices to mop up every drop of sauce. Lightly roasted vegetables, like asparagus or broccoli, add color and nutrition. A glass of bold red wine (like a Cabernet or Malbec) will round out the meal beautifully. Need a fun family-friendly option? Serve with sparkling lemonade or iced tea!

Top Tips for Perfecting

No steak? Swap in boneless chicken or even mushrooms for a vegetarian twist without losing that savory bite!
Don’t overcook the steak—sear quickly for a perfect, juicy texture. For extra flavor, let the steak rest before slicing.
Use smoked paprika for depth and complexity, but regular paprika works if that’s what you have.
Feeling extra cheesy? Add more Parmesan or a handful of Gruyère!
Deglaze your skillet well with the broth to catch all the savory browned bits—they’re flavor gold!
Avoid burning the garlic by keeping the heat at medium and sautéing briefly.
To double the recipe, use a larger skillet and cook steak in batches.

Storing and Reheating Tips

Leftovers? Lucky you! Let any extras cool completely before storing in an airtight container in the fridge. Creamy Paprika Steak Shells stays delicious for up to 3 days. For longer storage, freeze individual portions in freezer-safe containers for up to 2 months—just know the sauce may thicken slightly after reheating.

To reheat, simply warm gently in a pan over medium heat with a splash of cream or milk to keep the sauce creamy. If microwaving, cover and heat in 30-second intervals, stirring in between. Always reheat just until warmed through to keep the steak tender and the sauce smooth. Enjoy the flavors all over again!

FAQs

Can I use a different type of pasta?
Absolutely! Penne, rotini, or rigatoni works nicely—just choose a sauce-catching shape.

What’s the best cut of steak for this recipe?
Sirloin and ribeye are both delicious and tender. You can also use strip steak or even leftover roast beef.

Is there a way to make it lighter?
Yes, swap heavy cream for half-and-half or whole milk—but the sauce will be a bit thinner.

Can I prepare Creamy Paprika Steak Shells in advance?
You can prep ingredients ahead, but for best texture, cook and combine them right before serving.

How do I add more veggies to this dish?
Sauté spinach, mushrooms, or bell peppers with the garlic, or stir in frozen peas with the pasta for extra nutrition.

Conclusion

Creamy Paprika Steak Shells is the ultimate blend of comfort and elegance—an easy weeknight dinner that feels like a special occasion! With succulent steak, smoky paprika, and luscious pasta all in a single skillet, it’s the kind of meal you’ll crave again and again. Whether you’re cooking for family, entertaining guests, or simply treating yourself, this dish is sure to impress. Try it once, and don’t be surprised if it becomes a staple in your kitchen. Happy cooking, and don’t forget to explore more crave-worthy recipes to keep your dinner menu fresh and exciting!