Creamy Paprika Steak Shells

Here is a recipe for Creamy Paprika Steak Shells. This dish combines tender seared steak, a rich and smoky paprika-infused cream sauce, and hearty pasta shells for the ultimate comfort food.

Creamy Paprika Steak Shells

Yields: 4-6 servings
Prep time: 15 minutes
Cook time: 25 minutes

Ingredients

For the Steak:

• 1 lb sirloin steak or ribeye, thinly sliced against the grain into bite-sized strips

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon smoked paprika (regular paprika works too)

• 1 tablespoon olive oil (for searing)

For the Pasta and Sauce:

• 12 oz medium pasta shells (conchiglie)

• 2 tablespoons unsalted butter

• 3 garlic cloves, minced

• 1 small onion, finely diced

• 1 tablespoon smoked paprika (this is the star flavor!)

• 1 teaspoon regular paprika (optional, for color)

• 1 cup beef broth

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• 1 teaspoon Worcestershire sauce (optional, for depth)

• Salt and pepper to taste

For Garnish:

• Fresh parsley, chopped

• Extra Parmesan cheese

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta shells according to package directions until al dente. Drain and set aside. Reserve about ½ cup of pasta water just in case you need to thin the sauce later.

2. Prepare the Steak: While the pasta cooks, pat the steak strips dry with a paper towel. Season them with 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon smoked paprika.

3. Sear the Steak: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the steak strips in a single layer (work in batches if needed to avoid overcrowding). Sear for 1-2 minutes per side until browned and cooked to your liking. Remove the steak from the skillet and set it aside on a plate.

4. Start the Sauce: Reduce the heat to medium. In the same skillet, add the butter. Once melted, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

5. Bloom the Paprika: Add the 1 tablespoon of smoked paprika and the optional regular paprika to the skillet. Stir constantly for about 30-60 seconds. This “blooms” the paprika in the fat, deepening its flavor.

6. Deglaze and Make it Creamy: Pour in the beef broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 2-3 minutes to reduce slightly. Reduce the heat to low and stir in the heavy cream and Worcestershire sauce (if using). Let it simmer gently for another 2-3 minutes until it thickens slightly.

7. Add Cheese and Combine: Stir in the grated Parmesan cheese until melted and the sauce is smooth. Taste the sauce and adjust seasoning with salt and pepper as needed.

8. Bring it All Together: Add the cooked pasta shells and the seared steak (along with any juices on the plate) to the skillet. Toss everything gently to coat the pasta and steak evenly in the creamy paprika sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.

9. Serve: Garnish generously with fresh parsley and extra Parmesan cheese. Serve immediately.

Why This Recipe Works:

• Bold Paprika Flavor: “Blooming” the smoked paprika in butter intensifies its smoky, sweet flavor, which infuses the entire cream sauce.

• Perfect Pasta Choice: Shells are ideal for this dish because they capture the creamy sauce in every bite.

• Restaurant-Quality at Home: The combination of tender seared steak and a rich, velvety sauce makes this feel like a special occasion meal, but it comes together quickly in one pan (plus the pasta pot).

Enjoy your creamy, smoky, and utterly delicious steak pasta