This Creamy Paprika Steak Shells recipe is the perfect combination of tender steak, rich creamy sauce, and hearty pasta shells. The smoky sweetness of paprika adds incredible depth of flavor, while the cream creates a velvety sauce that coats every bite. It’s an easy weeknight dinner that feels restaurant-quality but comes together in about 30 minutes.
The shell pasta is ideal for this dish because it captures the creamy sauce inside each piece, ensuring every forkful is packed with flavor. The steak is quickly seared to lock in its juices and then combined with a luscious paprika cream sauce made from simple pantry ingredients. The result is a comforting meal that’s satisfying enough for family dinners yet impressive enough for guests.
One of the best things about this recipe is its versatility. You can use sirloin, ribeye, or even leftover steak. The paprika provides a warm, smoky character without overwhelming the dish, while garlic and onions enhance the savory flavors. Fresh parsley adds a bright finish that balances the richness of the sauce.
Serve these Creamy Paprika Steak Shells with a simple green salad, roasted vegetables, or warm crusty bread to soak up the extra sauce. Whether you’re looking for a comforting pasta dinner or a new way to enjoy steak, this recipe delivers a delicious combination of textures and flavors that everyone will love. It’s creamy, savory, and incredibly satisfying—a true comfort food favorite that deserves a spot in your regular meal rotation.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 12 oz medium pasta shells
- 1 lb sirloin steak, cut into bite-sized strips
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 2 teaspoons paprika
- ½ teaspoon smoked paprika
- 1 cup beef broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the pasta shells according to package directions until al dente. Drain and set aside.
- Season the steak strips with salt, pepper, and both paprikas.
- Heat olive oil in a large skillet over medium-high heat. Add the steak and cook for 2–3 minutes per side until browned. Remove and set aside.
- In the same skillet, melt the butter. Add the onion and cook for 3–4 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Pour in the beef broth and scrape up any browned bits from the bottom of the pan.
- Reduce heat to medium and stir in the heavy cream. Simmer for 3–4 minutes.
- Add the Parmesan cheese and stir until melted and smooth.
- Return the steak to the skillet and cook for 2 minutes.
- Add the cooked pasta shells and toss until evenly coated in the creamy sauce.
- Garnish with fresh parsley and serve immediately.
Nutrition (Per Serving)
- Calories: 650
- Protein: 36g
- Carbohydrates: 45g
- Fat: 36g
- Fiber: 3g
- Sodium: 720mg
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