Ohhh yes 😍—Creamy Paprika Steak Shells is pure comfort food: tender steak, smoky paprika, and a rich, velvety sauce hugging every pasta shell.
🥩🌶️ Creamy Paprika Steak Shells
Ingredients (Serves 4–6)
- 12 oz pasta shells (medium or large)
- 1 lb sirloin or ribeye steak, thinly sliced against the grain
- 2 tbsp olive oil (divided)
- 1 tbsp butter
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 2 tsp paprika (smoked paprika is amazing here)
- ½ tsp sweet paprika (optional, for depth)
- ½ tsp black pepper
- Salt, to taste
Creamy Sauce
- 1 cup heavy cream
- ½ cup beef broth
- ½ cup grated Parmesan cheese
- 1 tsp Dijon mustard (optional but recommended)
- Optional: pinch of red pepper flakes
Garnish (Optional)
- Fresh parsley or chives
- Extra Parmesan
Instructions
1️⃣ Cook the Pasta
- Boil shells in salted water until al dente.
- Reserve ½ cup pasta water, then drain.
2️⃣ Sear the Steak
- Heat 1 tbsp olive oil in a large skillet over high heat.
- Season steak with salt & pepper.
- Sear quickly 1–2 minutes per side until browned but still tender.
- Remove steak from pan and set aside.
3️⃣ Build the Flavor
- Lower heat to medium.
- Add remaining olive oil + butter.
- Sauté onion 3–4 minutes until soft.
- Add garlic and cook 30 seconds.
- Stir in paprika(s), black pepper, and red pepper flakes.
4️⃣ Make the Creamy Sauce
- Pour in beef broth, scraping up browned bits.
- Stir in heavy cream and Dijon mustard.
- Simmer gently 3–5 minutes until slightly thickened.
- Add Parmesan and stir until smooth.
5️⃣ Combine
- Add cooked pasta shells and steak back to the skillet.
- Toss gently to coat.
- Add a splash of reserved pasta water if needed for silkiness.
6️⃣ Serve
- Garnish with fresh herbs and extra Parmesan.
- Serve immediately while hot and creamy.
🔥 Pro Tips
- Slice steak thin and against the grain for maximum tenderness.
- Smoked paprika gives a rich, almost goulash-style flavor.
- Don’t overcook the steak when reheating—add it at the end.
- Want extra richness? Add 1–2 tbsp sour cream at the very end.
🔄 Variations
- Hungarian-style: Add ½ tsp caraway and a spoon of tomato paste.
- Mushroom upgrade: Sauté sliced mushrooms with the onions.
- Chicken swap: Use chicken thighs instead of steak.
- Spicy: Add a dash of cayenne or chili oil.
This dish tastes like a cross between paprikash and steakhouse pasta—cozy, bold, and absolutely addictive 😌
Want a one-pan version or a baked casserole twist next?