I combine tender steak bites with pasta shells, smothered in a luscious creamy sauce infused with smoky paprika—creating a satisfying meal that’s rich, comforting, and easy to pull together.
Why You’ll Love This Recipe
I love how this dish brings restaurant-style elegance to a simple skillet meal. The smoky paprika imparts depth, the creamy sauce ties everything together, and pasta shells soak it all up beautifully. It’s hearty, flavorful, and perfect for nights when I want something a bit special without fuss.
Ingredients
(Heres a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Steak (such as sirloin or ribeye), cut into bite-size pieces
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Pasta shells (medium or large size)
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Olive oil or butter
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Minced garlic
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Sweet or smoked paprika
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Onion, finely chopped
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Beef broth
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Heavy cream or half-and-half
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Salt and freshly ground pepper
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Grated Parmesan cheese (optional but delicious)
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Chopped fresh parsley or chives for garnish
Directions
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I start by seasoning the steak bites with salt, pepper, and a dusting of paprika.
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I cook the pasta shells in salted boiling water until al dente, drain and set aside.
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In a hot skillet, I heat oil or butter over medium-high heat and sear the steak pieces until browned on all sides but still slightly pink inside, then remove and set aside.
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In the same skillet, I sauté the chopped onion until translucent, then add minced garlic and a bit more paprika—letting it toast briefly until fragrant.
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I pour in beef broth to deglaze the pan, scraping up flavorful bits from the bottom.
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I stir in heavy cream and let it simmer until the sauce begins to thicken.
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I return the steak to the pan along with the cooked shells, stirring to coat everything evenly in the creamy sauce.
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I taste and adjust seasoning, then sprinkle in Parmesan if I want extra richness.
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To finish, I garnish with chopped parsley or chives before serving.
Servings and timing
This recipe serves 4 people.
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Prep time: 10 minutes
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Cook time: 20 minutes
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Total time: around 30 minutes
Variations
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I swap steak for sliced chicken breast or thighs for a lighter alternative.
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I add mushrooms or bell peppers alongside onions for extra texture and flavor.
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I use hot paprika or stir in a pinch of cayenne for a spicy twist.
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I stir in a handful of spinach or kale at the end for a touch of green freshness.
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I substitute half-and-half or whole milk for cream to lighten the sauce slightly.
Storage/reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm the mixture in a skillet over low-medium heat, stirring occasionally until heated through—if the sauce thickens too much, I add a splash of broth or cream to loosen it. This meal doesn’t require microwaving, but I’ll if short on time.
FAQs
Can I use a different cut of meat?
I often substitute sirloin or flank steak—just slice thinly across the grain for tenderness. You can also use chicken for a lighter version.
Can I make this creamier?
I add more heavy cream or stir in a spoonful of cream cheese for extra richness, adjusting consistency with broth if needed.
Is this dish freezer-friendly?
I don’t recommend freezing—it slightly separates on thawing. It tastes best fresh or stored in the fridge.
What pasta shape works best?
I like shells because they cradle the sauce and steak, but penne or rigatoni work beautifully too.
Can I prepare parts ahead?
I sometimes cook the pasta and sear the steak in advance, then store separately in the fridge—when ready, I reheat and finish the sauce for a quick assembly.
Conclusion
I find Creamy Paprika Steak Shells to be a delightful combination of savory steak, smoky paprika, and comfortingly creamy sauce—all tossed with pasta for a complete, satisfying meal. It’s quick, versatile, and always earns compliments at the table.
Creamy Paprika Steak Shells
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Tender steak bites and pasta shells coated in a smoky, creamy paprika sauce make this comforting dish both indulgent and easy—perfect for a weeknight dinner with a gourmet touch.
- Author: Emma
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
- 1 lb steak (sirloin or ribeye), cut into bite-size pieces
- 8 oz pasta shells (medium or large)
- 1 tablespoon olive oil or butter
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon sweet or smoked paprika (plus more for seasoning steak)
- 1 cup beef broth
- 3/4 cup heavy cream or half-and-half
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese (optional)
- Chopped fresh parsley or chives, for garnish
Instructions
- Season steak bites with salt, pepper, and a light dusting of paprika.
- Cook pasta shells in salted boiling water until al dente. Drain and set aside.
- In a hot skillet, heat oil or butter over medium-high heat. Sear steak until browned but slightly pink inside. Remove and set aside.
- In the same skillet, sauté chopped onion until translucent. Add garlic and remaining paprika, cooking until fragrant (about 30 seconds).
- Deglaze the pan with beef broth, scraping up browned bits.
- Stir in heavy cream. Simmer until sauce thickens slightly.
- Return steak and pasta to the skillet. Stir to coat in sauce.
- Adjust seasoning to taste. Add Parmesan cheese if desired.
- Garnish with parsley or chives before serving.
Notes
- Swap steak with chicken for a lighter version.
- Add mushrooms or bell peppers for extra flavor.
- Use hot paprika or a pinch of cayenne for heat.
- Stir in spinach or kale at the end for added greens.
- Reheat gently in a skillet with a splash of broth or cream.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 3g
- Sodium: 490mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 105mg