Creamy Paprika Steak Shells (Print Format)
Seared steak in silky paprika sauce meets shell pasta for a cozy, flavorful skillet meal ready in 40 minutes.
# Ingredients:
→ Main Ingredients
01 -
1 lb steak (sirloin, flank, or ribeye), thinly sliced
02 -
8 oz medium shell pasta
03 -
2 tbsp olive oil
04 -
1 tbsp butter
05 -
1 small onion, diced
06 -
3 cloves garlic, minced
07 -
1½ tsp smoked paprika or sweet paprika
08 -
1 cup heavy cream or half-and-half
09 -
½ cup beef broth or white wine
10 -
½ cup grated Parmesan cheese or 4 oz cream cheese
11 -
Salt and black pepper to taste
12 -
Optional: Fresh parsley or thyme for garnish
# Steps:
01 -
Boil shell pasta in salted water until al dente. Reserve ½ cup of pasta water, then drain and set aside.
02 -
Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear steak slices for 2–3 minutes per side until browned. Remove and set aside.
03 -
In the same skillet, add butter, remaining oil, diced onion, and garlic. Cook until soft and fragrant (3–4 minutes).
04 -
Stir in paprika. Deglaze with broth or wine, then add cream and Parmesan. Simmer and stir until smooth.
05 -
Add pasta and steak to the sauce. Toss until fully coated. If sauce is too thick, add pasta water a splash at a time.
06 -
Season to taste. Garnish with fresh parsley or thyme. Serve hot and enjoy!
# Tips:
01 -
Paprika types: Use smoked for a bold, earthy flavor or sweet for a milder version.
02 -
Cheese swap: Try cream cheese, Gruyère, or Boursin for variation.
03 -
Leftovers: Store in an airtight container for up to 4 days. Add broth when reheating to loosen the sauce.