Here’s a rich, comforting recipe for Creamy Paprika Steak Shells—tender steak, smoky paprika, and a silky sauce coating pasta shells.
🥩 Creamy Paprika Steak Shells
🛒 Ingredients
- 250–300g steak (sirloin or ribeye), thinly sliced
- 250g medium pasta shells
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic (minced)
- 1 small onion (finely chopped)
- 1 tsp smoked Paprika
- ½ tsp regular paprika (optional, for extra depth)
- ½ tsp black pepper
- Salt to taste
- 1 cup heavy cream
- ½ cup beef broth
- ½ cup grated parmesan cheese
- 1 tsp Dijon mustard (optional but recommended)
- Fresh parsley (for garnish)
👩🍳 Instructions
1. Cook the pasta
- Boil shells in salted water until al dente
- Drain and set aside (reserve a little pasta water)
2. Sear the steak
- Heat olive oil in a pan over high heat
- Season steak with salt, pepper, and a pinch of paprika
- Sear quickly (1–2 minutes per side)
- Remove and set aside (don’t overcook)
3. Build the flavor base
- In the same pan, melt butter
- Add onions → cook until soft
- Add garlic → sauté 30 seconds
- Stir in paprika and black pepper (this releases aroma)
4. Make the creamy sauce
- Pour in beef broth → simmer 2–3 minutes
- Add cream and Dijon mustard
- Let it gently thicken (3–5 minutes)
- Stir in parmesan cheese
5. Combine everything
- Add cooked pasta shells
- Return steak (with juices) to the pan
- Toss everything together
- Add a splash of pasta water if needed for silkiness
6. Finish
- Taste and adjust salt
- Garnish with parsley and extra parmesan
🔥 Tips for best results
- Use smoked paprika for a deeper, slightly smoky flavor
- Don’t overcrowd the pan when cooking steak
- Add steak at the end to keep it tender
🍽️ What it tastes like
- Creamy and savory
- Slight smoky warmth from paprika
- Juicy steak bites with soft, coated pasta
If you want, I can give you:
- A budget version (using chicken or mince)
- A spicy version 🌶️
- Or a one-pot simplified method for easier cooking
