Ooooh yes 😍🥩🧄🧀 — Creamy Paprika Steak Shells are like a decadent, cozy skillet pasta: tender steak, shell pasta, and a creamy paprika sauce that hugs every bite. Here’s a simple, restaurant-style version:
🥘 Creamy Paprika Steak Shells
🛒 Ingredients
- 1 lb small pasta shells
- 1 lb steak (sirloin, ribeye, or flank), cut into thin strips
- Salt & black pepper
- 2 tbsp olive oil or butter
- 1 small onion, diced
- 2–3 cloves garlic, minced
- 1–2 tsp smoked paprika (adjust to taste)
- 1 cup heavy cream
- ½ cup beef or chicken broth
- ½ cup grated Parmesan cheese
- Optional: chopped parsley or chives for garnish
👩🍳 Instructions
- Cook pasta
- Boil shells according to package instructions, drain, and set aside
- Cook steak
- Season steak strips with salt, pepper, and a pinch of paprika
- Heat oil/butter in a large skillet over medium-high heat
- Sear steak 2–3 min per side (or until just cooked to your liking)
- Remove steak and set aside
- Make creamy paprika sauce
- In same skillet, sauté onion until soft
- Add garlic and paprika, cook 30–60 sec
- Stir in cream and broth, bring to a gentle simmer
- Cook 3–4 min until slightly thickened
- Combine
- Add cooked pasta and steak back to skillet
- Toss to coat evenly
- Stir in Parmesan until creamy
- Finish
- Taste and adjust seasoning (salt, pepper, paprika)
- Garnish with parsley or chives
- Serve hot
🔥 Tips & Variations
- Cheesy upgrade: add shredded mozzarella or cheddar
- Spicy twist: a pinch of cayenne or smoked chili powder
- Veggie boost: mushrooms, spinach, or bell peppers sautéed with onions
- Make-ahead: cook pasta separately, store steak + sauce in fridge, combine and reheat
This dish is comfort food vibes meets restaurant elegance 😌 Perfect for weeknight dinners or date-night wow-factor.
I can also give a one-pan version that cooks pasta directly in the creamy paprika sauce for less cleanup and even richer flavor. Do you want that version?
