Creamy Paprika Steak Shells Recipe
Introduction
This Creamy Paprika Steak Shells recipe combines tender steak bites with a rich, smoky sauce and perfectly cooked shell pasta. It’s a comforting, flavorful dish that’s quick enough for weeknight dinners yet special enough to impress.
Ingredients
- 12 oz shell pasta
- 1 lb steak (sirloin or ribeye), cut into bite-sized pieces
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 1/2 teaspoons smoked paprika
- 1 cup heavy cream
- 1/2 cup beef broth
- 1/2 cup grated Parmesan cheese
- Chopped fresh parsley, for garnish
Instructions
- Step 1: Cook the shell pasta in a large pot of salted water according to package directions. Drain and set aside.
- Step 2: Season the steak pieces generously with salt, pepper, and smoked paprika, tossing to coat evenly.
- Step 3: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the steak bites and sear for 2–3 minutes per side until browned but still tender inside. Remove from the skillet and set aside.
- Step 4: Reduce the heat to medium and add the butter to the same skillet. When melted, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Step 5: Pour in the heavy cream and beef broth, stirring to combine and scraping up any browned bits from the steak. Let the sauce simmer gently for 3–4 minutes until it thickens slightly.
- Step 6: Stir in the grated Parmesan cheese until fully melted and the sauce is creamy and smooth.
- Step 7: Return the cooked pasta shells and steak back to the skillet. Gently toss everything together until evenly coated in the sauce.
- Step 8: Remove from heat, sprinkle with chopped fresh parsley, and serve immediately while hot.
Tips & Variations
- For extra smoky flavor, add a pinch of cayenne pepper along with the smoked paprika.
- Use cream cheese in place of heavy cream for a thicker, tangier sauce.
- Try substituting the steak with chicken or mushrooms for a different protein option.
- To keep steak tender, avoid overcooking; sear quickly and let it rest after cooking.
- Freshly grated Parmesan melts better and adds more flavor than pre-grated cheese.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of beef broth or cream to loosen the sauce if needed. Avoid overheating to keep the steak tender.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, any short pasta like penne, rigatoni, or fusilli works well to hold the creamy sauce.
How do I ensure the steak stays tender?
Choose a tender cut like sirloin or ribeye, sear over high heat quickly, and avoid overcooking. Rest the steak pieces briefly after cooking before mixing with the sauce.
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Creamy Paprika Steak Shells Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Creamy Paprika Steak Shells combines tender seared steak bites with perfectly cooked shell pasta, all enveloped in a rich, smoky, and creamy Parmesan sauce. This hearty and comforting one-pan dish is quick to prepare, making it ideal for a satisfying weeknight dinner.
Ingredients
Pasta
- 12 oz shell pasta
Steak
- 1 lb steak (sirloin or ribeye), cut into bite-sized pieces
- Salt and black pepper, to taste
- 1 1/2 teaspoons smoked paprika
Sauce
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup beef broth
- 1/2 cup grated Parmesan cheese
Garnish
- Chopped fresh parsley, for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the shell pasta according to the package directions until al dente. Drain the pasta and set it aside for later use.
- Season the steak: In a bowl, season the bite-sized steak pieces generously with salt, black pepper, and smoked paprika, ensuring each piece is evenly coated with the spices.
- Sear the steak: Heat olive oil in a large skillet over medium-high heat. Once hot, add the steak pieces and cook for 2 to 3 minutes per side until they develop a deep brown crust but remain tender inside. Remove the steak from the skillet and place it on a plate to rest.
- Sauté the garlic: Reduce the heat to medium and add the butter to the same skillet. When melted, add the minced garlic and sauté for about one minute until fragrant, taking care not to let it burn.
- Make the sauce: Pour in the heavy cream and beef broth, stirring to combine and scraping up any browned bits from the steak on the skillet bottom. Allow the sauce to come to a gentle simmer and cook for 3 to 4 minutes until it slightly thickens.
- Add Parmesan cheese: Stir in the grated Parmesan cheese until it fully melts and the sauce becomes creamy and smooth.
- Combine everything: Return the cooked shell pasta and seared steak pieces to the skillet. Gently toss to coat the pasta and steak evenly with the creamy paprika sauce.
- Serve garnished: Remove the skillet from the heat, sprinkle chopped fresh parsley over the dish, and serve it hot for a comforting meal.
Notes
- Use a good quality steak such as sirloin or ribeye for tender, flavorful bites.
- Be careful not to overcook the steak to keep it juicy and tender inside.
- Smoked paprika adds a nice smoky depth; regular paprika can be substituted if needed.
- For a lighter version, substitute half-and-half for heavy cream, though the sauce will be less rich.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: creamy steak pasta, paprika steak shells, easy steak dinner, creamy pasta recipe, weeknight steak recipe
