Creamy Paprika Steak Shells
Tender, juicy bites of steak tossed with jumbo pasta shells in a rich, creamy paprika sauce. The sauce is savory, smoky, garlicky, and velvety, with plenty of Parmesan coating every shell.
This is a comforting one-pan-style pasta dinner that’s perfect for a cozy family meal.
🍝 Recipe at a Glance
- Servings: 6
- Prep time: 20 minutes
- Cook time: 30 minutes
- Total time: About 50 minutes
- Difficulty: Easy
- Best steak: Sirloin, ribeye, or strip steak
🛒 Ingredients
🥩 For the Steak
- 1½ lb (680 g) sirloin steak, cut into bite-size pieces
- 1½ teaspoons smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- 1 tablespoon butter
🍝 For the Pasta
- 12 oz (340 g) medium or jumbo pasta shells
- 1 teaspoon salt for the pasta water
🧄 For the Creamy Paprika Sauce
- 3 tablespoons butter
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups (480 ml) beef broth
- 1½ cups (360 ml) heavy cream
- 2 teaspoons smoked paprika
- 1 teaspoon sweet paprika
- 1 tablespoon tomato paste
- 1 teaspoon Dijon mustard
- ½ teaspoon Italian seasoning
- ½ teaspoon black pepper
- ½ cup (50 g) freshly grated Parmesan cheese
- ½ cup shredded mozzarella, optional
- Salt, to taste
🌿 For Garnishing
- Fresh parsley, chopped
- Extra Parmesan
- Freshly cracked black pepper
- A pinch of smoked paprika
🥩 Step 1: Prepare the Steak
Pat the steak pieces dry with paper towels.
Place them in a bowl and season with:
- 1½ teaspoons smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Toss until evenly coated.
Let the seasoned steak sit for about 10 minutes while you prepare the pasta.
🍝 Step 2: Cook the Shells
Bring a large pot of generously salted water to a boil.
Add the pasta shells.
Cook according to the package directions, but remove them about 1–2 minutes before they’re fully done.
You want them al dente because they’ll finish cooking in the creamy sauce.
Before draining, reserve approximately:
1 cup of pasta water
Drain the shells and set them aside.
Don’t rinse them.
The starch remaining on the pasta helps the creamy sauce cling to the shells.
🔥 Step 3: Sear the Steak
Heat a large, deep skillet over medium-high heat.
Add:
- 1 tablespoon olive oil
- 1 tablespoon butter
When the butter is melted and sizzling, add the steak pieces in a single layer.
Don’t overcrowd the skillet.
Cook for approximately 1½–2 minutes per side, depending on the size of the pieces and your preferred doneness.
You want a beautifully browned exterior.
Remove the steak from the pan and place it on a clean plate.
Don’t cook it all the way through yet.
It will finish cooking later in the sauce.
🧅 Step 4: Cook the Onion
Reduce the heat to medium.
Add 3 tablespoons butter to the same skillet.
Add the diced onion.
Cook for approximately 4–5 minutes, stirring occasionally, until softened and lightly golden.
The browned steak bits stuck to the bottom of the pan will begin mixing into the butter and onion.
That’s where a lot of the flavor comes from.
🧄 Step 5: Add the Garlic
Add the minced garlic.
Cook for approximately 30–60 seconds.
Stir constantly.
Don’t let the garlic burn.
🌶️ Step 6: Add the Paprika and Tomato Paste
Add:
- 2 teaspoons smoked paprika
- 1 teaspoon sweet paprika
- 1 tablespoon tomato paste
- 1 teaspoon Dijon mustard
- ½ teaspoon Italian seasoning
- ½ teaspoon black pepper
Stir everything together.
Cook for about 1 minute.
This briefly toasts the paprika and tomato paste, making their flavors deeper and more pronounced.
🌾 Step 7: Make the Roux
Sprinkle 2 tablespoons flour over the onion mixture.
Stir continuously for approximately 1 minute.
The flour should coat the onions and butter.
This creates the base that will thicken your creamy sauce.
🥩 Step 8: Add the Beef Broth
Slowly pour in the 2 cups beef broth, whisking or stirring constantly.
Scrape the bottom of the skillet to release all the browned steak bits.
Bring the mixture to a gentle simmer.
Cook for approximately 2–3 minutes.
The sauce should begin to thicken.
🥛 Step 9: Add the Cream
Slowly pour in:
1½ cups heavy cream
Stir continuously.
Reduce the heat to medium-low.
Allow the sauce to simmer gently for approximately 4–6 minutes.
Don’t let it boil aggressively.
You want a smooth, creamy sauce.
🧀 Step 10: Add the Cheese
Reduce the heat to low.
Add:
- ½ cup grated Parmesan
- ½ cup mozzarella, if using
Stir until the cheese has completely melted.
Taste the sauce.
Add additional salt or pepper if necessary.
Sauce too thick?
Add a splash of reserved pasta water.
Sauce too thin?
Let it simmer for another 1–2 minutes.
🍝 Step 11: Add the Pasta
Add the cooked pasta shells directly into the creamy paprika sauce.
Gently stir until every shell is coated.
If the sauce is too thick, add reserved pasta water 1 tablespoon at a time until you reach the consistency you want.
The shells should be completely covered in the creamy sauce.
🥩 Step 12: Return the Steak
Add the seared steak and any accumulated juices back into the skillet.
Gently toss everything together.
Cook for another 2–3 minutes, just until the steak is cooked to your desired level and the pasta is hot.
Don’t cook the steak for too long at this stage or it can become tough.
✨ Step 13: Finish the Dish
Turn off the heat.
Sprinkle generously with:
- Fresh parsley
- Parmesan
- Freshly cracked black pepper
- A tiny pinch of smoked paprika
Give everything one final gentle toss.
🍽️ How to Serve
Serve the creamy paprika steak shells immediately.
For a complete dinner, pair them with:
- 🥗 Green salad
- 🥦 Steamed broccoli
- 🥖 Garlic bread
- 🥬 Roasted green beans
- 🍅 Tomato salad
A piece of warm garlic bread is particularly useful for soaking up the extra creamy paprika sauce.
🥩 Best Steak Choices
Sirloin
The best balance of tenderness, flavor, and price.
Ribeye
More expensive but extremely rich and tender.
New York strip
Excellent beef flavor and good texture.
Tenderloin
Very tender but comparatively mild in flavor.
Avoid tough cuts
Steak cuts intended for long braising aren’t ideal for this quick recipe.
🌶️ Make It Spicier
For a spicy paprika version, add:
- ½ teaspoon cayenne pepper
- ½ teaspoon red pepper flakes
- 1 chopped jalapeño
You can also add a little hot sauce to the finished sauce.
🍄 Add Mushrooms
Mushrooms are fantastic with this creamy steak sauce.
Add:
8 oz (225 g) sliced mushrooms
Cook them after removing the steak and before adding the onions.
Let them brown well so they develop a deep, savory flavor.
🥓 Steak & Bacon Version
For an extra-rich variation:
Cook 4–6 slices bacon, chopped, in the skillet.
Remove the bacon and reserve it.
Cook the steak in some of the rendered bacon fat.
Prepare the sauce as usual and stir the crispy bacon into the finished pasta.
🥦 Add Vegetables
You can turn this into a complete one-pan dinner by adding:
- Broccoli
- Spinach
- Bell peppers
- Mushrooms
- Peas
Baby spinach is particularly easy—stir in 2–3 cups during the final few minutes and allow it to wilt into the sauce.
👩🍳 Tips for Perfect Creamy Steak Shells
Get a good sear
Make sure the skillet is hot before adding the steak.
Don’t overcrowd the pan
Cook in batches if necessary.
Don’t overcook the steak
Small pieces cook quickly.
Use freshly grated Parmesan
Pre-shredded Parmesan doesn’t always melt as smoothly.
Add pasta water when needed
That starchy water is excellent for loosening and emulsifying the sauce.
Keep the sauce gently simmering
A hard boil can cause a cream-based sauce to become grainy or separate.
🧊 Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
The sauce will thicken considerably when chilled.
🔥 Reheating
Reheat gently in a skillet over medium-low heat.
Add a splash of:
- Milk
- Cream
- Beef broth
- Water
Stir frequently until the sauce becomes creamy again.
Avoid very high heat because the cream sauce can separate.
❄️ Freezing
Cream-based pasta dishes can be frozen, but the texture may change slightly after thawing.
If you do freeze it, allow it to cool completely and store it in an airtight freezer-safe container for up to 2 months.
Thaw overnight in the refrigerator and reheat gently with a splash of cream or broth.
⭐ Final Result
You should end up with tender browned steak, perfectly cooked pasta shells, and a thick, velvety paprika cream sauce packed with garlic, onion, Parmesan, and smoky paprika.
The shells are especially good because their shape catches little pools of the creamy sauce, while the seared steak adds a rich, savory bite to every forkful. 🥩🍝🌶️✨
