Creamy Paprika Steak Shells are a weeknight game-changer: tender slices of sirloin (or flank or ribeye) tossed with al dente medium pasta shells in a smoky, velvety cream sauce. It hits the savory, smoky, and comforting marks in one skillet, and comes together fast—perfect for family dinners, a cozy date night, or when you want dinner that feels a little special without fuss. If you love big, comforting bowls you might also enjoy a soothing soup for colder nights like Grandma’s Chicken Soup, which pairs well with the same kind of homestyle mood.
Why you’ll love this dish
This recipe balances bold smoked paprika with a rich cream base and simple, familiar ingredients. It’s indulgent without being complicated, and it’s flexible: use whatever cut of steak you prefer, swap the pasta shape, or make it dairy-free with easy swaps. It’s a solid crowd-pleaser for weeknights, small dinner parties, or anytime you want something deeply satisfying with minimal hands-on time.
“We made this on a rainy night and it disappeared in minutes — smoky, creamy, and the steak stayed juicy. A new go-to.” — home cook review
How this recipe comes together
Quick overview so you know what to expect:
- Season and sear the steak hot to lock in juices, then rest and slice thin against the grain.
- Sauté aromatics (onion + garlic) and bloom smoked paprika to develop its smoky flavor.
- Deglaze the pan with beef broth or white wine to lift fond (that browned flavor).
- Add cream and Parmesan; simmer gently until the sauce thickens.
- Toss pasta and steak in the sauce. Finish with fresh herbs and black pepper.
This flow lets you multitask: while the pasta cooks, you can sear the steak and prepare the sauce, so total cook time stays around 25–35 minutes depending on doneness and how fast you work.
What you’ll need
- 1 lb steak (sirloin, flank, or ribeye). Choose based on budget and preference; flank is leaner, ribeye is richer.
- 8 oz medium shell pasta (cavatappi, rotini, or penne are fine substitutes).
- 2 tbsp olive oil (use oil with a high smoke point).
- 1 tbsp butter (for richness; omit or use extra oil for dairy-free).
- 1 small onion, diced.
- 3 cloves garlic, minced (adjust to taste).
- 1.5 tsp smoked paprika (key flavor — don’t skip).
- 1 cup heavy cream (or cream cheese for thicker sauce).
- 1/2 cup beef broth or white wine (deglazing liquid — wine adds brightness).
- 1/2 cup grated Parmesan (or Pecorino Romano).
- Salt & freshly ground black pepper to taste.
- Optional fresh herbs: parsley or thyme for garnish.
Ingredient notes:
- Pasta: reserve 1/2 cup pasta cooking water to adjust sauce thickness.
- Steak doneness: cook 2–4 minutes per side for medium-rare depending on thickness; let rest before slicing.
- Dairy-free: use coconut cream or a plant-based creamer and nutritional yeast instead of Parmesan.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Cook shells to al dente according to package; reserve 1/2 cup pasta water, then drain.
- Pat steak dry and season both sides with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Sear steak 2–4 minutes per side (depending on cut and thickness) until a brown crust forms. Remove steak to a plate and let rest 5–10 minutes.
- Reduce heat to medium. Add remaining 1 tbsp oil and butter to the skillet. When butter melts, add diced onion. Sauté until translucent, about 3–4 minutes.
- Stir in minced garlic and smoked paprika. Cook 30–45 seconds until fragrant—don’t burn the garlic.
- Pour in beef broth or white wine to deglaze. Scrape brown bits from the pan with a wooden spoon. Let liquid reduce 1–2 minutes.
- Lower heat to medium-low. Stir in heavy cream and bring to a gentle simmer. Cook 2–3 minutes until slightly thickened.
- Whisk in grated Parmesan until smooth. If sauce is too thick, add a splash of reserved pasta water to reach desired consistency.
- Slice steak thin against the grain. Add cooked pasta and sliced steak to the skillet. Toss to coat and warm through for 1–2 minutes.
- Taste and adjust salt and pepper. Serve immediately garnished with chopped parsley or thyme.
Best ways to enjoy it
Serve in shallow bowls so each portion gets sauce, steak, and pasta in every forkful. Pairing ideas:
- A bright green salad (arugula or watercress with lemon vinaigrette) cuts the richness.
- Simple roasted vegetables like asparagus or broccolini.
- For a similar rich-and-creamy vibe but different texture, try Creamy Gnocchi with Spinach and Feta the next night.
Wine pairing: medium-bodied red like Merlot or Grenache, or a fuller white like oaked Chardonnay.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container within 2 hours of cooking. Keeps 3–4 days.
- Reheat: Warm gently in a skillet over low heat with a splash of milk, broth, or reserved pasta water to loosen the sauce. Heat until steaming and 165°F (74°C) internally.
- Freeze: Freeze cooled portions in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating. Note: texture of cream-based sauces can change after freezing; add liquid when reheating to refresh creaminess.
Food safety note: avoid leaving cream- or meat-based dishes at room temperature for more than 2 hours (1 hour above 90°F/32°C).
Pro chef tips
- Rest meat: Resting the steak 5–10 minutes after searing keeps juices inside so sliced steak stays moist.
- Cut against the grain: This makes even tougher cuts like flank chew easily.
- Don’t overheat the cream: Simmer gently. Boiling can cause the sauce to separate.
- Use the fond: Deglazing the pan with broth or wine lifts the best flavor. Don’t skip this step.
- Save pasta water: The starchy water helps bind and loosen the sauce without watering it down.
- Pan size matters: Use a large skillet so pasta and steak can be evenly coated without overcrowding.
Creative twists
- Spicy: Add 1/4–1/2 tsp cayenne or a pinch of red pepper flakes with the paprika.
- Mushroom-lover: Sauté 6 oz sliced cremini or button mushrooms with the onions for extra umami.
- Lemon-herb: Stir in 1 tsp lemon zest and extra parsley at the end to brighten the dish.
- Dairy-free: Swap cream for full-fat coconut milk and Parmesan for nutritional yeast + a splash more salt.
- Vegetarian swap: Replace steak with seared tempeh or smoked tofu and use vegetable broth.
Common questions
Q: How long does this take from start to finish?
A: About 25–35 minutes. While the pasta cooks (8–10 minutes), you can sear and rest the steak and build the sauce.
Q: Can I use leftovers steak or roast beef instead?
A: Yes. Slice leftover steak thinly and warm through in the sauce for 2–3 minutes. If meat is already cooked, add it at the end to avoid overcooking.
Q: What if I don’t have smoked paprika?
A: Substitute 1 tsp sweet paprika plus 1/4 tsp chipotle powder for smokiness. Regular paprika will be milder—consider a tiny pinch of smoked salt.
Q: Can I make this ahead for meal prep?
A: You can cook components ahead: sear steak, cook pasta slightly under al dente, and store separately. Reheat together gently and add a splash of liquid to loosen the sauce. For best texture, finish and serve within 24–48 hours.
Q: Is it possible to make this gluten-free?
A: Yes. Use gluten-free shells or a short pasta alternative (chickpea or rice pasta). Confirm your broth and any added ingredients are gluten-free.
If you want more comforting skillet recipes or creamy pasta ideas, I can suggest variations, wine pairings, or a shopping list tailored to your pantry.
Creamy Paprika Steak Shells
Ingredients
Main Ingredients
- 1 lb steak (sirloin, flank, or ribeye) Choose based on budget and preference.
- 8 oz medium shell pasta Cavatappi, rotini, or penne are fine substitutes.
- 2 tbsp olive oil Use oil with a high smoke point.
- 1 tbsp butter For richness; omit or use extra oil for dairy-free.
- 1 small onion, diced
- 3 cloves garlic, minced Adjust to taste.
- 1.5 tsp smoked paprika Key flavor — don’t skip.
- 1 cup heavy cream Or cream cheese for thicker sauce.
- 1/2 cup beef broth or white wine Deglazing liquid — wine adds brightness.
- 1/2 cup grated Parmesan Or Pecorino Romano.
- to taste Salt & freshly ground black pepper
- to taste optional fresh herbs (parsley or thyme) For garnish.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook shells to al dente according to package; reserve 1/2 cup pasta water, then drain.
- Pat steak dry and season both sides with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Sear steak 2–4 minutes per side (depending on cut and thickness) until a brown crust forms. Remove steak to a plate and let rest 5–10 minutes.
Cooking
- Reduce heat to medium. Add remaining 1 tbsp oil and butter to the skillet. When butter melts, add diced onion. Sauté until translucent, about 3–4 minutes.
- Stir in minced garlic and smoked paprika. Cook 30-45 seconds until fragrant—don’t burn the garlic.
- Pour in beef broth or white wine to deglaze. Scrape brown bits from the pan with a wooden spoon. Let liquid reduce 1-2 minutes.
- Lower heat to medium-low. Stir in heavy cream and bring to a gentle simmer. Cook 2–3 minutes until slightly thickened.
- Whisk in grated Parmesan until smooth. If sauce is too thick, add a splash of reserved pasta water to reach desired consistency.
- Slice steak thin against the grain. Add cooked pasta and sliced steak to the skillet. Toss to coat and warm through for 1–2 minutes.
- Taste and adjust salt and pepper. Serve immediately garnished with chopped parsley or thyme.