This Creamy Paprika Steak Shells dish is the ultimate comfort meal — tender, juicy steak paired with pasta shells and coated in a rich, smoky paprika cream sauce.
It’s bold, satisfying, and comes together in under 40 minutes, making it perfect for a weeknight dinner that still feels restaurant-quality.
Look at the Recipe
- Juicy steak strips with smoky paprika flavor
- Creamy, velvety sauce that coats every shell
- High-protein, filling, and comforting
Ingredients Needed
Main:
340 g pasta shells
450 g steak (thinly sliced)
Aromatics & Seasoning:
2 tbsp olive oil
1 medium onion (finely chopped)
2 garlic cloves (minced)
1 tbsp smoked paprika
Salt & black pepper
Sauce:
240 ml heavy cream
120 ml beef broth
50 g Parmesan cheese
2 tbsp fresh parsley (chopped)
How to Make Creamy Paprika Steak Shells
Step 1: Cook Pasta
Boil pasta shells in salted water until al dente.
Drain and set aside.
Step 2: Cook the Steak
Season steak with:
- Salt
- Pepper
- Smoked paprika
Heat olive oil in a skillet and sear steak for 3–4 minutes until browned.
Remove and set aside.
Step 3: Sauté Aromatics
In the same skillet, cook:
- Onion
- Garlic
Sauté for 3 minutes until soft and fragrant.
Step 4: Make the Sauce
Pour in:
- Beef broth
- Heavy cream
Simmer gently and scrape up the flavorful bits from the pan.
Step 5: Add Cheese
Stir in Parmesan cheese gradually until the sauce thickens.
Step 6: Combine
Return steak to the pan and coat in sauce.
Add cooked pasta shells and gently mix until fully coated.
Step 7: Serve
Top with fresh parsley and serve hot.
Storage & Serving Suggestions
- Store in fridge for up to 3 days
- Reheat with a splash of milk or broth
- Serve with garlic bread or salad
Tips & FAQs
How to keep steak tender?
Cook quickly on high heat — don’t overcook.
Can I use chicken instead?
Yes, chicken works great as a substitute.
How to adjust sauce thickness?
Add pasta water to loosen or more cheese to thicken.
Can I make it lighter?
Use half-and-half instead of heavy cream.
