Hey y'all! If you’re craving a comforting, cozy dinner that brings together tender steak, velvety sauce, and perfectly cooked pasta shells, you’ve got to try these Creamy Paprika Steak Shells. It’s a hearty, flavor-packed dish that combines smoky paprika with luscious cream for a meal that’s as impressive for guests as it is easy for busy weeknights. Let’s get cooking!
Why You'll Love This Creamy Paprika Steak Shells Recipe
- Rich, savory flavor from smoky paprika and tender steak in every bite.
- Super creamy sauce clings to bite-sized pasta shells, making each spoonful irresistible.
- Ready in under 40 minutes—perfect for hectic evenings or lazy Sundays.
- Versatile enough for cozy family dinners or dinner parties with friends.
- One-pot style for minimal cleanup and maximum flavor payoff!
Creamy Paprika Steak Shells Ingredients
- 12 oz medium pasta shells
- 1 lb sirloin steak, sliced into thin strips
- 2 tablespoon olive oil, divided
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 2 teaspoon smoked paprika
- ½ teaspoon sweet paprika
- ½ teaspoon black pepper
- 1 teaspoon kosher salt, plus more to taste
- ½ cup beef broth
- 1 cup heavy cream
- 2 tablespoon tomato paste
- ½ cup grated Parmesan cheese
- 2 tablespoon chopped fresh parsley (plus more for serving)
How to Make Creamy Paprika Steak Shells
Step 1: Cook the Pasta Shells
Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package directions until al dente (about 8-9 minutes). Drain and set aside, reserving ½ cup pasta water.
Step 2: Sear the Steak
While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steak strips, seasoning with salt and pepper. Sear for 2-3 minutes until browned but still tender. Transfer steak to a plate and set aside.
Step 3: Build the Creamy Paprika Sauce
Add the remaining olive oil to the skillet. Sauté onion for 3-4 minutes until soft and translucent. Stir in garlic, smoked paprika, and sweet paprika; cook for 1 more minute until fragrant.
Step 4: Simmer Everything Together
Add tomato paste and beef broth, stirring to combine. Pour in the heavy cream, bring to a simmer, and cook for 3-4 minutes to thicken slightly.
Step 5: Combine Steak, Pasta, and Sauce
Return the seared steak (with any juices) to the skillet, along with the drained pasta shells. Stir in Parmesan cheese and chopped parsley. Toss everything together, adding a splash of reserved pasta water if needed for extra creaminess. Taste and adjust seasoning as desired.
Notes for the Perfect Creamy Paprika Steak Shells
- For even more flavor, use a well-marbled cut like ribeye or strip steak. Learn about the best steak cuts for sautéing.
- Don’t overcook the steak—quick searing keeps it juicy and tender.
- If you like a little heat, add a pinch of cayenne with the paprika.
Variations on Creamy Paprika Steak Shells
- Chicken Paprika Shells: Swap steak for diced chicken breast or thigh.
- Mushroom Paprika Shells: Make it vegetarian by using sliced mushrooms instead of steak.
- Spicy Paprika Steak Shells: Add ½ teaspoon crushed red pepper for a spicy kick.
Equipment Needed for Creamy Paprika Steak Shells
- Large pot for boiling pasta
- Large skillet or sauté pan
- Chef’s knife and cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
Creamy Paprika Steak Shells Storage & Shelf Life
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of cream or milk to restore creaminess. Not recommended for freezing, as the sauce may separate.
Serving Suggestions for Creamy Paprika Steak Shells
- Serve with a crisp green salad and crusty garlic bread.
- Pair with roasted vegetables or steamed broccoli for added color and nutrition.
- A glass of robust red wine (like Cabernet Sauvignon) complements the rich flavors beautifully.
Pro Tips for the Best Creamy Paprika Steak Shells
- Rest your steak for a few minutes after searing to lock in juices. Learn more about proper steak searing here.
- Finish with extra fresh parsley or chives for a pop of color and brightness.
- Use freshly grated Parmesan for the best melt and flavor. Discover nutritional facts about cheese.
Frequently Asked Questions – Creamy Paprika Steak Shells
- Can I use a different type of pasta?
- Absolutely! Penne, rigatoni, or fusilli will work just as well—just adjust cooking times as needed.
- What’s the best way to reheat leftovers?
- Gently reheat on the stovetop with a splash of cream or milk to restore the sauce’s creamy texture.
- Can I make Creamy Paprika Steak Shells ahead?
- You can prep the sauce and steak ahead, then cook pasta and combine right before serving for best results.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Serves: 4
Ingredients
- 12 oz medium pasta shells
- 1 lb sirloin steak, cut into bite-sized pieces
- 2 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 teaspoon smoked paprika
- 1 cup heavy cream
- ½ cup beef broth
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
- 2 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
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1Cook the pasta shells according to package instructions. Drain and set aside.
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2Season the steak pieces with salt, black pepper, and 1 teaspoon of smoked paprika.
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3Heat olive oil in a large skillet over medium-high heat. Add steak pieces and cook until browned and just cooked through, about 3-4 minutes. Remove steak from skillet and set aside.
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4In the same skillet, add chopped onion and cook until softened, about 3 minutes. Add garlic and remaining smoked paprika, and cook for 1 minute.
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5Pour in beef broth and heavy cream, stirring to combine. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened.
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6Stir in Parmesan cheese until melted. Add cooked pasta shells and steak back to the skillet, tossing to coat in the creamy sauce. Garnish with chopped parsley if desired and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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