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.)

  • Steak (such as sirloin or ribeye), cut into bite-size pieces

  • Pasta shells (medium or large size)

  • Olive oil or butter

  • Minced garlic

  • Sweet or smoked paprika

  • Onion, finely chopped

  • Beef broth

  • Heavy cream or half-and-half

  • Salt and freshly ground pepper

  • Grated Parmesan cheese (optional but delicious)

  • Chopped fresh parsley or chives for garnish

Directions

  1. I start by seasoning the steak bites with salt, pepper, and a dusting of paprika.

  2. I cook the pasta shells in salted boiling water until al dente, drain and set aside.

  3. 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.

  4. 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.

  5. I pour in beef broth to deglaze the pan, scraping up flavorful bits from the bottom.

  6. I stir in heavy cream and let it simmer until the sauce begins to thicken.

  7. I return the steak to the pan along with the cooked shells, stirring to coat everything evenly in the creamy sauce.

  8. I taste and adjust seasoning, then sprinkle in Parmesan if I want extra richness.

  9. To finish, I garnish with chopped parsley or chives before serving.

Servings and timing

This recipe serves 4 people.

  • Prep time: 10 minutes

  • Cook time: 20 minutes

  • Total time: around 30 minutes

Variations

  • I swap steak for sliced chicken breast or thighs for a lighter alternative.

  • I add mushrooms or bell peppers alongside onions for extra texture and flavor.

  • I use hot paprika or stir in a pinch of cayenne for a spicy twist.

  • I stir in a handful of spinach or kale at the end for a touch of green freshness.

  • 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.

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Creamy Paprika Steak Shells

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

  1. Season steak bites with salt, pepper, and a light dusting of paprika.
  2. Cook pasta shells in salted boiling water until al dente. Drain and set aside.
  3. In a hot skillet, heat oil or butter over medium-high heat. Sear steak until browned but slightly pink inside. Remove and set aside.
  4. In the same skillet, sauté chopped onion until translucent. Add garlic and remaining paprika, cooking until fragrant (about 30 seconds).
  5. Deglaze the pan with beef broth, scraping up browned bits.
  6. Stir in heavy cream. Simmer until sauce thickens slightly.
  7. Return steak and pasta to the skillet. Stir to coat in sauce.
  8. Adjust seasoning to taste. Add Parmesan cheese if desired.
  9. 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

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