Here’s a rich, cozy, weeknight-friendly recipe for Creamy Paprika Steak Shells — tender beef, smoky paprika cream sauce, and pasta shells that catch every bit of flavor.
🥩 Creamy Paprika Steak Shells
🛒 Ingredients (Serves 4–5)
- 12 oz medium pasta shells
- 1 lb sirloin or flank steak, thinly sliced
- 2 tbsp olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1½ tsp smoked paprika (or sweet paprika)
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp Italian seasoning (optional)
- 1 cup beef broth
- 1 cup heavy cream
- ½ cup sour cream
- ¾ cup freshly grated Parmesan
- 1 tbsp butter
- Fresh parsley (optional garnish)
👩🍳 Instructions
1️⃣ Cook the pasta
Boil shells in salted water until al dente. Reserve ½ cup pasta water, then drain.
2️⃣ Sear the steak
- Pat steak dry and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high.
- Sear steak 1–2 minutes per side (don’t overcrowd).
- Remove and set aside (it will finish cooking later).
3️⃣ Build the sauce
- In the same skillet, reduce heat to medium.
- Add butter and onion; cook 3–4 minutes until soft.
- Add garlic and paprika; cook 30 seconds (don’t burn).
- Pour in beef broth; simmer 2–3 minutes to reduce slightly.
4️⃣ Make it creamy
- Lower heat and stir in heavy cream and sour cream.
- Simmer gently 3–5 minutes until slightly thickened.
- Add Parmesan and stir until smooth.
5️⃣ Combine
- Return steak (with juices) to skillet.
- Add drained pasta and toss to coat.
- If needed, add a splash of reserved pasta water to loosen sauce.
Simmer 1–2 minutes until everything is coated and heated through.
✨ Optional Add-Ins
- Sautéed mushrooms
- Spinach (stir in at the end)
- Red pepper flakes for heat
- A squeeze of lemon for brightness
🔥 Flavor Tip
For deeper flavor, use Hungarian smoked paprika — it gives a warm, slightly sweet smokiness without overpowering the steak.
If you’d like, I can also give you:
- A lighter version
- A one-pot version
- A crockpot adaptation
- Or a version using ground beef instead of steak 😊
