Creamy Paprika Steak Shells
Ingredients
- 1 lb steak, cut into small bite-sized pieces
- 8 oz medium pasta shells
- 2 tablespoons butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1½ tablespoons paprika
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ½ teaspoon Italian seasoning
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- Optional: chopped parsley for serving
Instructions
- Cook the pasta: Bring a pot of salted water to a boil and cook the shells until just tender. Drain and set aside.
- Brown the steak: Heat olive oil in a large skillet over medium-high heat. Season the steak with salt and pepper, then cook for 2–4 minutes, stirring occasionally, until browned. Remove the steak from the skillet and set aside.
- Build the sauce: Reduce the heat to medium and add butter. Add the onion and cook for 2–3 minutes until softened. Stir in the garlic and paprika and cook for about 30 seconds.
- Add the creamy mixture: Pour in the beef broth and scrape up the browned bits from the bottom of the pan. Stir in the heavy cream and Italian seasoning. Simmer gently for 3–5 minutes until slightly thickened.
- Combine everything: Return the cooked steak to the skillet and add the pasta shells. Stir until everything is coated in the creamy paprika sauce.
- Add the cheese: Sprinkle in the cheddar and stir until melted and smooth. If the sauce becomes too thick, add a small splash of beef broth or cream.
- Serve: Taste and adjust the salt and pepper. Sprinkle with parsley if desired and serve hot.
Tip: For the most tender steak, avoid overcooking the pieces. Searing them quickly over higher heat and returning them to the sauce near the end keeps them more tender.
