Tender, juicy steak and perfectly cooked pasta shells come together in a rich, creamy paprika sauce for an incredibly comforting dinner. The smoky warmth of paprika, savory beef broth, garlic, and Parmesan creates a velvety sauce that clings beautifully to every shell. It’s an easy skillet meal that feels special enough for guests but simple enough for a busy weeknight.
Ingredients
For the Steak and Pasta
- 1 lb sirloin steak, cut into bite-sized pieces
- 12 oz medium pasta shells
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon salt, divided
- ½ teaspoon black pepper
For the Creamy Paprika Sauce
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1½ teaspoons smoked paprika
- ½ teaspoon sweet paprika
- ½ cup beef broth
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- ¼ teaspoon red pepper flakes, optional
- Fresh parsley, chopped, for garnish
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta shells and cook according to the package directions until al dente.
Reserve about ½ cup of pasta water, then drain the shells and set them aside.
2. Season and Sear the Steak
Pat the steak dry and season it with salt, black pepper, and a little paprika.
Heat the olive oil in a large skillet over medium-high heat. Add the steak in a single layer and sear for about 2–3 minutes per side, or until nicely browned.
Avoid overcrowding the skillet so the steak develops a flavorful crust. Transfer the steak to a plate and set aside.
3. Sauté the Aromatics
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. Stir in the garlic and cook for about 30 seconds.
Add the smoked paprika and sweet paprika, stirring briefly until fragrant.
4. Make the Creamy Sauce
Pour in the beef broth and scrape the browned bits from the bottom of the skillet. These bits add wonderful depth to the sauce.
Pour in the heavy cream and bring the mixture to a gentle simmer. Cook for 3–4 minutes, stirring occasionally, until the sauce begins to thicken.
5. Add the Parmesan
Reduce the heat to low and stir in the freshly grated Parmesan until completely melted and smooth.
If the sauce becomes too thick, add a splash of the reserved pasta water until you reach your preferred consistency.
6. Combine Everything
Return the seared steak and its resting juices to the skillet. Add the cooked pasta shells and gently toss everything together until the shells are coated in the creamy paprika sauce.
Cook for another 1–2 minutes just to warm everything through.
7. Garnish and Serve
Taste and adjust the salt and pepper as needed. Sprinkle generously with fresh parsley and a little extra Parmesan.
Serve immediately while hot and creamy.
Tips for the Best Creamy Paprika Steak Shells
- Don’t overcook the steak. A quick sear keeps the pieces tender.
- Slice against the grain if using steak strips rather than cubes.
- Use freshly grated Parmesan for the smoothest sauce.
- Don’t boil the cream aggressively. A gentle simmer helps prevent the sauce from becoming grainy.
- Reserve pasta water. The starchy water is excellent for loosening and finishing the sauce.
- For a deeper smoky flavor, use smoked paprika; for a milder, sweeter dish, use mostly sweet paprika.
What to Serve With It
Pair these creamy steak shells with a simple green salad, steamed broccoli, roasted vegetables, or warm garlic bread. The fresh vegetables help balance the richness of the creamy sauce.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet over low heat with a splash of beef broth, milk, or cream to loosen the sauce.
This Creamy Paprika Steak Shells recipe is rich, hearty, and packed with comforting flavors—the kind of dinner that makes an ordinary weeknight feel a little more special.