Creamy Paprika Steak Shells

Creamy Paprika Steak Shells

These Creamy Paprika Steak Shells are a rich, comforting pasta dinner featuring tender strips of seasoned steak tossed with shell pasta in a silky paprika cream sauce. Garlic, Parmesan, and a touch of Dijon add plenty of savory flavor, while the shells catch every bit of the creamy sauce.

Ingredients

For the steak

• 1 lb (450 g) sirloin steak, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 teaspoon smoked paprika
• ½ teaspoon sweet paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the pasta

• 12 oz (340 g) medium pasta shells
• 1 tablespoon salt, for pasta water

For the creamy paprika sauce

• 2 tablespoons butter
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1½ tablespoons smoked paprika
• ½ teaspoon sweet paprika
• 1 tablespoon all-purpose flour
• 1½ cups (360 ml) heavy cream
• ½ cup (120 ml) beef broth
• 1 teaspoon Dijon mustard
• ½ cup (50 g) grated Parmesan cheese
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes, optional

For garnish

• Fresh parsley, chopped
• Extra Parmesan
• Freshly cracked black pepper
• A sprinkle of smoked paprika

Instructions

1. Prepare the steak.
   Pat the steak dry with paper towels and slice it thinly against the grain.

   Toss it with smoked paprika, sweet paprika, garlic powder, salt, and black pepper.

2. Cook the pasta.
   Bring a large pot of salted water to a boil. Cook the shells according to the package directions until al dente.

   Before draining, reserve 1 cup of pasta water. Drain the pasta and set aside.

3. Sear the steak.
   Heat the olive oil in a large skillet over medium-high heat.

   Add the seasoned steak in a single layer. Cook for approximately 1–2 minutes per side, depending on thickness, until nicely browned.

   Avoid overcrowding the pan—cook in batches if necessary.

4. Rest the steak.
   Transfer the steak to a plate and let it rest while you prepare the sauce.
5. Cook the onion.
   Reduce the heat to medium and add the butter to the same skillet.

   Add the diced onion and cook for 3–4 minutes, until softened and lightly golden.

6. Add the garlic and paprika.
   Stir in the minced garlic, smoked paprika, and sweet paprika. Cook for about 30 seconds, just until fragrant.

   Don’t let the paprika burn, as it can become bitter.

7. Make the roux.
   Sprinkle the flour over the onion and paprika mixture. Stir constantly for about 1 minute.
8. Add the liquids.
   Slowly pour in the beef broth while whisking or stirring continuously to prevent lumps.

   Gradually add the heavy cream and Dijon mustard.

9. Simmer the sauce.
   Bring the sauce to a gentle simmer and cook for 3–5 minutes, stirring frequently, until slightly thickened.
10. Add Parmesan.
    Reduce the heat to low and stir in the Parmesan cheese.

    Season with salt, black pepper, and red pepper flakes if using.

11. Combine with the pasta.
    Add the cooked pasta shells to the skillet and gently toss until every shell is coated in the creamy paprika sauce.
12. Adjust the consistency.
    If the sauce is too thick, add reserved pasta water 1–2 tablespoons at a time until it reaches a smooth, glossy consistency.
13. Add the steak.
    Slice the rested steak into bite-sized pieces and return it to the skillet.

    Gently toss everything together and heat for another 1–2 minutes, just until the steak is warmed through.

14. Garnish and serve.
    Sprinkle with fresh parsley, extra Parmesan, and freshly cracked black pepper.

    Add a light dusting of smoked paprika for an extra pop of color and flavor.

Tips for Tender Steak

• Slice against the grain. This makes a major difference in tenderness.
• Pat the steak dry before seasoning so it sears rather than steams.
• Use a very hot skillet and avoid overcrowding it.
• Don’t overcook thin steak—it can become chewy quickly.
• Let the steak rest before slicing.

Tips for a Silky Sauce

• Don’t let the paprika sit in a dry, extremely hot pan for too long.
• Add the cream gradually while stirring.
• Keep the sauce at a gentle simmer rather than a hard boil.
• Parmesan thickens the sauce as it melts, so add it over low heat.
• Reserved pasta water helps loosen and emulsify the sauce.

Easy Variations

Mushroom Paprika Steak Shells:
Sauté 8 oz sliced mushrooms with the onions for an earthy, savory version.

Spinach & Steak Shells:
Stir 2 cups fresh baby spinach into the finished sauce and cook until wilted.

Spicy Paprika Steak Shells:
Add extra red pepper flakes or a pinch of cayenne.

Cheesy Version:
Add ½ cup shredded mozzarella or sharp cheddar along with the Parmesan.

Garlic Butter Steak Shells:
Increase the butter to 3 tablespoons and add another clove of garlic for a richer garlic flavor.

Make It a Complete Meal

Serve the creamy steak shells with:

• Garlic bread
• Roasted broccoli
• Steamed green beans
• Caesar salad
• Simple arugula salad
• Roasted asparagus

A crisp green salad with a lemony dressing is especially good alongside the rich paprika cream sauce.

Storage

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

When reheating, add a splash of milk, cream, or broth and warm gently over medium-low heat. This helps bring the sauce back to its creamy consistency.

Makes

4–6 servings

For the best result, serve immediately while the sauce is silky and the steak is tender, with plenty of Parmesan and fresh parsley scattered over the top.