Creamy Paprika Steak Shells

Creamy Paprika Steak Shells

Creamy Paprika Steak Shells is the ultimate comfort food dinner! Tender bites of juicy steak and pasta shells are tossed in a rich, creamy paprika sauce with garlic, Parmesan cheese, and savory beef broth. This easy homemade meal is packed with flavor and perfect for busy weeknights when you want something hearty, satisfying, and delicious.

Ingredients

- 12 ounces medium pasta shells

- 1 pound sirloin steak, cut into bite-sized pieces

- 2 tablespoons olive oil, divided

- 2 tablespoons butter

- 1 small yellow onion, finely chopped

- 4 cloves garlic, minced

- 2 teaspoons paprika

- 1 teaspoon smoked paprika (optional)

- 1 tablespoon all-purpose flour

- 1 cup beef broth

- 1 cup heavy cream

- 1/2 cup freshly grated Parmesan cheese

- 1 teaspoon Worcestershire sauce

- 1/2 teaspoon Italian seasoning

- Salt and black pepper, to taste

- 2 tablespoons fresh parsley, chopped

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta shells and cook according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water, and set aside.

Step 2: Sear the Steak

Pat the steak pieces dry with paper towels and season with salt, black pepper, and 1 teaspoon of paprika.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak in a single layer and sear for 2–3 minutes per side, depending on the size of the pieces and desired doneness. Cook in batches if necessary to avoid overcrowding the pan.

Transfer the steak to a plate and set aside.

Step 3: Sauté the Onion and Garlic

Reduce the heat to medium. Add the remaining olive oil and butter to the same skillet.

Add the chopped onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 4: Make the Creamy Paprika Sauce

Sprinkle the flour over the onion and garlic mixture. Stir continuously for about 1 minute.

Add the remaining paprika, smoked paprika if using, and Italian seasoning. Slowly pour in the beef broth, stirring well to loosen the flavorful browned bits from the bottom of the skillet.

Stir in the heavy cream and Worcestershire sauce. Let the sauce simmer gently for 3–5 minutes until it begins to thicken.

Step 5: Add the Parmesan Cheese

Reduce the heat to low and stir in the freshly grated Parmesan cheese until melted and smooth.

Taste the sauce and adjust the salt and black pepper as needed. If the sauce is too thick, add a little reserved pasta water until it reaches your preferred consistency.

Step 6: Combine the Pasta and Steak

Add the cooked pasta shells to the skillet and toss gently until they are coated in the creamy paprika sauce.

Return the steak and any accumulated juices to the skillet. Stir gently and cook for another 1–2 minutes, just until everything is heated through.

Step 7: Garnish and Serve

Remove the skillet from the heat and sprinkle with fresh chopped parsley. Add extra Parmesan cheese if desired.

Serve immediately while the sauce is creamy and the steak is tender.

Tips for the Best Creamy Paprika Steak Shells

- Choose the right steak: Sirloin is a great option because it is flavorful and cooks quickly.

- Avoid overcrowding: Sear the steak in batches to help it brown beautifully.

- Use freshly grated Parmesan: It melts smoothly and adds delicious flavor to the sauce.

- Keep the heat low: Avoid boiling the cream sauce vigorously to help prevent separation.

- Adjust the sauce: Add a splash of reserved pasta water if you want a thinner, silkier consistency.

What to Serve With Creamy Paprika Steak Shells

This hearty pasta pairs perfectly with garlic bread, a fresh green salad, steamed broccoli, roasted asparagus, or warm dinner rolls.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently in a skillet over low heat with a splash of milk, cream, or beef broth to loosen the sauce.

Refrigerate leftovers within two hours of cooking and reheat to an internal temperature of 165°F (74°C). Freezing is possible, but the cream sauce may change texture after thawing.

Frequently Asked Questions

Can I use a different pasta shape?

Yes! Penne, rotini, rigatoni, or other short pasta shapes work well with the creamy paprika sauce.

Can I make this recipe without heavy cream?

You can substitute half-and-half, although the sauce will be thinner. Simmer gently and add a little extra Parmesan if needed.

Can I make it spicy?

Absolutely! Add a pinch of cayenne pepper or red pepper flakes along with the paprika for a little extra heat.

Can I prepare this recipe ahead of time?

For the best texture, prepare the sauce and pasta shortly before serving. You can cut the steak and chop the vegetables ahead of time to make dinner preparation quicker.

Final Thoughts

Creamy Paprika Steak Shells is a delicious homemade dinner that brings together tender steak, perfectly cooked pasta, and a rich, flavorful sauce. Whether you're cooking for your family or looking for a new comfort food favorite, this easy recipe is sure to become a regular on your dinner table.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 4

Category: Dinner

Cuisine: American-inspired

Method: Stovetop