Ingredients (2–3 servings)
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200–250g steak (sirloin, ribeye, or your choice), thinly sliced
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200g pasta shells
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1 small onion, finely chopped
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2 garlic cloves, minced
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1 tsp smoked paprika (adjust to taste)
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½ tsp chili flakes (optional, for heat)
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150ml heavy cream or cooking cream
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50ml beef or chicken stock
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1–2 tbsp olive oil or butter
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Salt and pepper, to taste
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Fresh parsley, chopped, for garnish
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Grated Parmesan, optional
Instructions
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Cook the pasta
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Bring a pot of salted water to a boil and cook pasta shells according to package instructions until al dente. Drain and set aside.
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Cook the steak
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Season the steak slices with salt, pepper, and half of the paprika.
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Heat 1 tbsp of oil or butter in a skillet over medium-high heat.
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Sear the steak for 2–3 minutes per side until browned but still tender. Remove from pan and set aside.
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Make the sauce
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In the same pan, add a little more oil if needed.
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Sauté the onion until translucent, about 3–4 minutes.
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Add garlic and the remaining paprika (and chili flakes if using), cooking for 30 seconds until fragrant.
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Pour in the stock and simmer for 2–3 minutes.
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Stir in the cream and let it thicken slightly, about 3–5 minutes. Taste and adjust seasoning with salt and pepper.
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Combine everything
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Add the cooked pasta shells and steak back into the sauce.
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Toss gently to coat everything in the creamy paprika sauce.
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Serve
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Garnish with chopped parsley and grated Parmesan if desired.
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Serve immediately with a side salad or garlic bread.
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💡 Tips:
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For extra flavor, marinate the steak in paprika, olive oil, and garlic for 30 minutes before cooking.
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You can add vegetables like bell peppers or mushrooms for more texture and color.
If you want, I can also make a shortcut one-pan version that’s faster but just as creamy and flavorful.
Do you want me to do that?
