Here’s a rich and flavorful recipe for Creamy Paprika Steak Shells — tender steak pieces in a creamy, paprika-spiced sauce served over pasta shells. 🥩🍝
🍝 Ingredients (serves 4)
- 1 lb (450 g) steak (sirloin, ribeye, or your choice), thinly sliced
- 8 oz (225 g) pasta shells
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika (or regular paprika)
- 1 teaspoon dried thyme (optional)
- 1 cup heavy cream
- ½ cup beef broth
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- Optional: chopped parsley for garnish
🔪 Instructions
1. Cook the pasta
- Boil pasta shells according to package instructions until al dente. Drain and set aside.
2. Cook the steak
- Heat olive oil in a large skillet over medium-high heat.
- Season steak slices with salt, pepper, and a pinch of paprika.
- Sear steak for 2–3 minutes per side until browned but not overcooked. Remove and set aside.
3. Make the sauce
- In the same skillet, sauté onions until soft, about 3–4 minutes.
- Add garlic, paprika, and thyme; cook 1 minute until fragrant.
- Pour in beef broth and scrape up any browned bits from the skillet.
- Reduce slightly, then stir in heavy cream.
- Simmer 3–5 minutes until the sauce thickens.
- Stir in Parmesan cheese and adjust seasoning with salt and pepper.
4. Combine
- Return steak to the skillet and toss gently in the creamy sauce.
- Add cooked pasta shells and mix until everything is coated in the sauce.
5. Serve
- Garnish with chopped parsley.
- Serve hot with a side of garlic bread or a fresh salad.
💡 Tips
- Tender steak: Use thinner cuts for quicker cooking and tenderness.
- Extra creamy: Add a splash of cream or cream cheese for richer sauce.
- Vegetable boost: Toss in spinach, mushrooms, or roasted bell peppers for added flavor and color.
I can also give you a one-pot version where the pasta cooks right in the creamy paprika sauce with the steak, which saves time and cleanup. Do you want that version?
