Creamy Paprika Steak Shells

Creamy Paprika Steak Shells

Prep time: 15 minutes
Cook time: 25 minutes
Total time: About 40 minutes
Servings: 4–6

Tender bites of seasoned steak are tossed with shell pasta in a rich, creamy paprika sauce. The smoky-sweet paprika, garlic, Parmesan, and cream create a cozy skillet dinner that’s hearty without being complicated.

Ingredients

Steak

• 1 lb (450 g) sirloin steak, ribeye, or strip steak
• 1 tbsp olive oil
• 1 tsp paprika
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper

Pasta

• 12 oz (340 g) medium shell pasta
• 1 tbsp butter
• 3 cloves garlic, minced
• 1½ tsp paprika
• ½ tsp smoked paprika
• 2 tbsp all-purpose flour
• 2 cups (480 ml) beef broth
• 1 cup (240 ml) heavy cream
• ½ cup (50 g) finely grated Parmesan
• ½ cup (50 g) shredded mozzarella
• 1 tsp Dijon mustard
• ½ tsp Italian seasoning
• Salt and black pepper, to taste

Optional garnish

• Fresh parsley
• Extra Parmesan
• Crushed red pepper flakes
• Freshly cracked black pepper

Instructions

1. Prepare the steak

Pat the steak dry with paper towels.

Cut it into small bite-sized pieces.

In a bowl, toss the steak with olive oil, paprika, smoked paprika, garlic powder, onion powder, salt, and black pepper.

Let it sit for about 10 minutes while you prepare the pasta water.

2. Cook the pasta

Bring a large pot of salted water to a boil.

Add the shell pasta and cook according to the package directions until al dente.

Before draining, reserve 1 cup of pasta water.

Drain the pasta and set aside.

Don’t rinse it.

Cook the Steak

3. Sear the steak

Heat a large skillet over medium-high heat.

Add the seasoned steak in a single layer.

Cook for approximately 2–3 minutes per side, depending on the size of the pieces and your preferred doneness.

Avoid overcrowding the pan. Cook in batches if necessary.

Transfer the steak to a plate and loosely cover it.

4. Add the butter

Reduce the heat to medium.

Add the butter to the same skillet.

Once melted, add the minced garlic.

Cook for approximately 30 seconds, stirring constantly.

The browned bits left behind from the steak will add extra flavor to the sauce.

Make the Paprika Cream Sauce

5. Bloom the paprika

Add the paprika, smoked paprika, and Italian seasoning to the butter.

Stir for about 20–30 seconds.

This helps release the flavor and color from the spices.

6. Add the flour

Sprinkle the flour over the butter and spices.

Whisk constantly for about 1 minute.

The mixture will form a thick paste.

7. Add the broth

Slowly pour in the beef broth while whisking constantly.

Scrape the bottom of the skillet to loosen the browned steak bits.

Continue whisking until smooth.

8. Add the cream

Pour in the heavy cream.

Add the Dijon mustard.

Bring the sauce to a gentle simmer.

Cook for approximately 3–5 minutes, stirring occasionally, until it begins to thicken.

Don’t let it boil aggressively.

9. Add the cheese

Reduce the heat to low.

Stir in the Parmesan and mozzarella.

Continue stirring until the cheese has melted and the sauce is smooth.

Taste and adjust the salt and pepper.

Combine Everything

10. Add the pasta

Add the cooked shell pasta to the sauce.

Stir gently until every shell is coated.

11. Add the steak

Return the seared steak and any accumulated juices to the skillet.

Fold everything together.

Cook for another 1–2 minutes, just until the steak is heated through.

12. Adjust the consistency

If the sauce is too thick, add reserved pasta water 1–2 tablespoons at a time until you reach a silky, creamy consistency.

If it’s too thin, let it simmer gently for another minute or two.

Serve

13. Garnish

Remove from the heat.

Sprinkle with fresh parsley, Parmesan, and freshly cracked black pepper.

Add a pinch of red pepper flakes for heat.

Serve immediately.

Extra-Creamy Version

For an even richer sauce, add 2 oz (55 g) cream cheese along with the Parmesan.

Stir until completely melted.

You may need an extra splash of pasta water to keep the sauce silky.

Mushroom Paprika Steak Shells

Add 8 oz (225 g) sliced mushrooms.

After cooking the steak, sauté the mushrooms in the same skillet for 5–7 minutes until browned.

Remove them, make the sauce, and return the mushrooms with the steak and pasta.

Spicy Paprika Steak Shells

Add:

• ½–1 tsp red pepper flakes
• ½ tsp cayenne
• 1 tbsp hot sauce

For a smoky-spicy flavor, increase the smoked paprika to 1 teaspoon.

Vegetable Version

Add:

• 1 cup spinach
• 1 cup broccoli florets
• ½ cup diced bell pepper

Stir the spinach into the finished sauce until wilted.

Cook broccoli and peppers separately before combining them with the pasta.

Best Steak Choices

Sirloin: Lean, flavorful, and affordable.

Ribeye: Rich and especially tender.

New York strip: Excellent balance of tenderness and beefy flavor.

Tenderloin: Very tender but more expensive.

Avoid cutting the steak too small. Bite-sized pieces around ¾–1 inch retain more juiciness.

Tips for the Best Creamy Shells

Sear the steak quickly

A hot skillet gives the steak a browned exterior without overcooking the center.

Don’t overcrowd the pan

Too much steak at once causes steaming instead of searing.

Bloom the paprika

Briefly cooking the paprika in butter brings out its flavor and creates a beautiful reddish sauce.

Add cheese over low heat

High heat can cause cheese-based sauces to become greasy or grainy.

Save pasta water

The starchy water helps loosen and emulsify the sauce while keeping it creamy.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

The sauce will thicken considerably when chilled.

Reheat gently in a skillet over low heat with a splash of milk, cream, or broth.

Stir frequently until hot and creamy again.

Best Finish

For the ultimate Creamy Paprika Steak Shells, serve them piping hot with tender seared steak, glossy paprika cream sauce, plenty of Parmesan, fresh parsley, and cracked black pepper. The shells catch all that rich sauce, making every bite creamy, smoky, cheesy, and deeply savory.