Creamy Paprika Steak Shells
A quick and delicious weeknight meal featuring tender steak and al dente pasta shells in a creamy paprika sauce, perfect for family dinners or cozy date nights.
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.
Notes
This dish can be paired with a salad or roasted vegetables. Store leftovers in an airtight container for 3-4 days; reheat gently with a splash of liquid.