Creamy Paprika Steak Shells

Creamy Paprika Steak Shells are the kind of cozy dinner that instantly warms up any weeknight. Succulent steak strips mingle with a silky paprika cream sauce and toothsome shell pasta all in a single skillet. If you are craving something rich, impressive, and super comforting that comes together quickly, this will hit the spot every time.

My family fell for this after the very first bite. What started as a random Friday experiment is now everyone’s special request when we want a relaxing treat meal.

Ingredients

• Sirloin steak or flank or ribeye: Sliced thinly so it cooks fast and stays juicy Try to buy steak with good marbling for the richest flavor
• Medium shell pasta: These catch all the creamy sauce for the best bites Use bronze-cut shells if you spot them for a slightly rougher texture
• Olive oil: For searing steak and sautéing aromatics Choose a fresh bottle for the brightest taste
• Butter: Adds richness and helps onions caramelize Pick real butter for the fullest flavor
• Small onion diced: Brings a mellow sweetness Pick onions with no green shoots or soft spots
• Garlic cloves minced: Gives background warmth Use plump, firm cloves
• Smoked or sweet paprika: Smoked adds earthiness while sweet is milder Always check your paprika’s aroma for freshness
• Heavy cream or half-and-half: Makes the sauce silky and lush Choose full-fat dairy for extra creaminess
• Beef broth or white wine: For deglazing and depth Use low sodium broth or a dry white wine
• Parmesan cheese or cream cheese: Either gives wonderful body Use real Parm if possible and grate it yourself
• Salt and black pepper: Balances and enhances all flavors
• Fresh parsley or thyme optional for garnish: Adds brightness and color Go for flat-leaf parsley or tender thyme sprigs

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of well-salted water to a rolling boil Add the shell pasta and cook until just al dente about 8 to 9 minutes Scoop out half a cup of the pasta water then drain and set noodles aside

Sear the Steak:

Lay sliced steak on paper towels and pat completely dry Heat one tablespoon of olive oil in a wide skillet over medium-high until shimmering Add steak in a single layer without crowding and sear for two to three minutes per side The edges should be deeply browned but the inside still a little pink Remove steak and set aside on a plate

Sauté the Aromatics:

Lower the heat to medium Add butter plus the remaining olive oil to the same skillet When melted scatter in diced onion and garlic Sauté for three to four minutes stirring often until translucent and super fragrant

Build the Sauce:

Sprinkle paprika evenly over the sautéed aromatics Stir constantly for a minute to bloom the spice Pour in beef broth or white wine and scrape up all browned bits Those bits have major flavor Once sizzling add heavy cream and Parmesan Whisk or stir until everything is melted together to a smooth lush sauce

Combine Everything:

Return drained pasta shells and seared steak plus any resting juices into the sauce Toss gently until every piece is coated well If sauce feels too thick add a splash or two of reserved pasta water until glossy and creamy

Finish and Serve:

Taste and adjust seasoning with salt and black pepper Transfer to plates and top with chopped fresh parsley or thyme Dig in while it is piping hot

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You Must Know

• High in protein and iron
• Great for using up leftover steak
• Sauce thickens perfectly with a little pasta water

The smoked paprika wins my heart every single time Its depth and hint of sweetness make this sauce absolutely craveable I still remember my daughter racing to the kitchen when she first caught that warm paprika aroma

Storage Tips

Creamy Paprika Steak Shells keep well in the fridge for up to four days Use a tightly sealed container to avoid picking up fridge odors When reheating on the stove or in the microwave add a splash of broth or milk to restore the creaminess You can freeze leftovers but the sauce may separate a bit after thawing so stir well and adjust with more cream if needed

Ingredient Substitutions

• Use chicken instead of steak for a lighter twist
• Swap shell pasta for penne rotini or fusilli if that is what you have
• Replace Parmesan with Gruyere or Boursin for a different cheesy finish
• Sweet paprika is perfect for younger kids or anyone sensitive to smoky flavors
• Half-and-half makes a lighter sauce but full cream is the most luxurious

Serving Suggestions

• A crisp green salad with a lemony dressing balances the steak’s richness
• Serve with roasted broccoli or asparagus to round out your plate
• Some warm crusty bread is perfect for mopping up the sauce
• Try a splash of hot sauce or a sprinkle of chili flakes for a little heat

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Cultural and Historical Notes

Pasta and steak combinations have always felt like the ultimate American comfort mashup blending rich European techniques with classic family-style cooking Paprika hails from Hungarian cuisine and that influence shows up in this sauce’s warm deep tang The one-skillet design makes it right at home for busy weeknights

Recipe FAQs

→ What steak cut works best?

Sirloin, flank, or ribeye all work well when thinly sliced for quick and even searing.

→ Can I use smoked or sweet paprika?

Both can be used. Smoked paprika brings earthy depth, while sweet paprika offers a milder note.

→ How do I prevent the sauce from curdling?

Use moderate heat and stir the cream in gradually. Avoid boiling after adding dairy for a smooth texture.

→ Is there a cheese substitution?

Cream cheese, Gruyère, or Boursin are good alternatives to Parmesan for a different creamy finish.

→ How should leftovers be stored?

Store in an airtight container for up to four days. Add a splash of broth when reheating to loosen the sauce.

→ Can this meal be made ahead?

The pasta and steak can be prepped in advance, then reheated gently with the sauce before serving.