Creamy Paprika Steak Shells
A creamy and flavorful dish combining tender steak pieces, velvety pasta shells, and a smoky paprika-infused sauce.
Servings: 4 servings
Equipment
- Large Pot
- Large Skillet
Ingredients
Pasta
- 12 oz shell pasta
Steak
- 1 lb steak (sirloin or ribeye), cut into bite-sized pieces
Seasoning
- Salt and black pepper, to taste
Cooking Oils
- 1 tablespoon olive oil
- 1 tablespoon butter
Flavorings
- 3 cloves garlic, minced
- 1.5 teaspoons smoked paprika
Sauce Ingredients
- 1 cup heavy cream
- 1/2 cup beef broth
- 1/2 cup grated Parmesan cheese
Garnish
- Chopped fresh parsley, for garnish
Instructions
- 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!
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or milk.