you’re craving something cozy but a little elevated, these Creamy Paprika Steak Shells hit the sweet spot. Tender bites of steak, smoky paprika, and a velvety cream sauce cling to pasta shells that catch every drop of flavor. It’s the kind of dish that feels restaurant-worthy—but comes together right in your kitchen without fuss.
Ingredients You’ll Need
For the Steak & Pasta:
- 250–300g steak (sirloin or ribeye), thinly sliced
- 250g pasta shells
- 1 tablespoon olive oil
- 1 tablespoon butter
For the Creamy Paprika Sauce:
- 1 cup heavy cream
Substitute: Half-and-half for lighter texture - 1 teaspoon smoked paprika
(Regular paprika works too, but smoked adds depth) - 2 cloves garlic, minced
- ½ small onion, finely chopped
- ½ cup grated Parmesan cheese
- Salt and black pepper (to taste)
How to Make Creamy Paprika Steak Shells
1. Cook the Pasta
Boil the shells in salted water according to package directions.
Drain and set aside (reserve a little pasta water).
Grains & Pasta
2. Sear the Steak
Heat olive oil in a skillet over medium-high heat.
- Season steak with salt and pepper
- Sear quickly (1–2 minutes per side) until browned
- Remove and set aside
Tip: Don’t overcrowd the pan—work in batches if needed.
3. Build the Flavor Base
In the same pan, melt butter and sauté:
- Onion until soft
- Garlic for about 30 seconds
4. Make the Creamy Sauce
Pour in the cream and stir in:
Dairy & Eggs
- Smoked paprika
- A pinch of salt and pepper
Let it simmer gently for 2–3 minutes.
5. Add Cheese & Combine
