Creamy Paprika Steak Shells is a rich, comforting dish that combines tender, juicy steak bites with perfectly cooked pasta shells, all coated in a velvety paprika-infused cream sauce. Bursting with smoky flavor and finished with melted cheese and fresh herbs, it’s a hearty, satisfying meal that feels both indulgent and easy to love.
Ingredients
- 12 oz shell pasta
- 1 lb steak sirloin or ribeye, cut into bite-sized pieces
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic minced
- 1 1/2 teaspoons smoked paprika
- 1 cup heavy cream
- 1/2 cup beef broth
- 1/2 cup grated Parmesan cheese
- Chopped fresh parsley for garnish
Instructions
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Cook the shell pasta in a large pot of salted water according to package directions. Drain and set aside for later.
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Meanwhile, season the steak pieces generously with salt, pepper, and smoked paprika, tossing to coat evenly.
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Heat the olive oil in a large skillet set over medium-high heat. Once hot, add the steak bites and sear for 2–3 minutes per side, until deeply browned but still tender inside. Remove to a plate and set aside.
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Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and sauté for about 1 minute, just until fragrant—careful not to burn it!
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Pour in the heavy cream and beef broth, stirring to combine and scraping up any browned bits left from the steak. Let the mixture come to a gentle simmer, and cook for 3–4 minutes until the sauce slightly thickens.
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Stir in the grated Parmesan cheese until fully melted and the sauce is creamy and smooth.
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Add the cooked pasta shells and steak pieces back to the skillet. Gently toss everything together until the pasta and steak are evenly coated in sauce.
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Remove from heat, sprinkle with chopped parsley, and serve piping hot for maximum comfort!
