Oh, that’s a fantastic comfort meal idea — Creamy Paprika Steak Shells combines tender beef, smoky paprika, and creamy pasta sauce coating every shell. Think of it like a grown-up Hamburger Helper, but way better. 😋
Here’s a rich, easy recipe you can make in under 30 minutes:
🥩 Creamy Paprika Steak Shells
Ingredients
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8 oz (225 g) medium pasta shells
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1 lb (450 g) steak (sirloin, flank, or ribeye), cut into bite-sized pieces
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1 tablespoon olive oil
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2 tablespoons butter
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1 small onion, finely chopped
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3 cloves garlic, minced
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1 teaspoon smoked paprika (or sweet paprika)
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½ teaspoon paprika (regular or hot — adjust to taste)
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1 cup beef broth
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1 cup heavy cream (or half-and-half for lighter sauce)
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½ cup grated Parmesan cheese (or shredded mozzarella for creamier texture)
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Salt and pepper, to taste
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Fresh parsley, for garnish
Instructions
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Cook the pasta:
Boil pasta shells in salted water according to package directions. Drain and set aside. -
Cook the steak:
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Season steak pieces with salt, pepper, and a pinch of paprika.
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Heat olive oil in a large skillet over medium-high heat.
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Sear steak 2–3 minutes per side until browned (don’t overcook).
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Remove steak and set aside.
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Make the sauce:
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In the same pan, reduce heat to medium and add butter.
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Add chopped onion and cook until soft, about 3 minutes.
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Stir in garlic and both paprikas; cook 30 seconds until fragrant.
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Pour in beef broth and scrape up browned bits from the pan.
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Add heavy cream and simmer 2–3 minutes until slightly thickened.
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Combine:
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Stir in Parmesan (or mozzarella) until melted and smooth.
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Add cooked pasta shells and steak back into the pan.
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Toss to coat evenly in the creamy sauce.
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Finish:
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Taste and adjust with salt, pepper, or extra paprika.
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Garnish with chopped parsley and a sprinkle of cheese.
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Optional Add-ins
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Veggies: Sautéed mushrooms, spinach, or roasted red peppers.
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Spice it up: Add a pinch of cayenne or red pepper flakes.
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Extra smoky flavor: Use smoked paprika + a splash of Worcestershire sauce.
Would you like me to make this recipe one-pan (no need to boil pasta separately) or extra creamy and cheesy, like a paprika Alfredo-style version?
