Creamy Paprika Steak Shells

This creamy paprika steak shells recipe transforms an ordinary weeknight into a memorable dinner. Juicy steak seared until golden, wrapped in a silky paprika cream sauce that hugs every pasta shell, this dish is my go-to comfort every time I want to impress with barely any fuss. If you love bold flavor and minimal dishes, you are absolutely in the right place.

The first time I made these steak shells, my husband asked for seconds before I even sat down at the table. Now it is the special request for every cozy Saturday night.

Ingredients

• Pasta shells: the ridges catch every drop of sauce, use shells that are firm to the touch and avoid overly processed brands for best texture
• Steak: cut into thin strips for quick searing, choose a cut like sirloin or flank for tenderness and make sure it is fresh and bright red
• Olive oil: helps with browning, adds richness, use extra virgin for best flavor
• Onion: finely chopped for sweetness and body, look for onions with tight skin and no soft spots
• Garlic: minced, builds a flavor base, fresh cloves bring out the best aroma
• Smoked paprika: infuses deep smokiness, try to source Spanish smoked paprika for authentic flavor and intensity
• Heavy cream: gives the sauce its luscious texture, always use full fat for creaminess that does not break in the pan
• Beef broth: rounds out the savory profile, choose low sodium to control the saltiness
• Parmesan cheese: grated, melts into the sauce adding nutty sharpness, buy a wedge and grate yourself for fresher taste
• Salt and black pepper: to taste, freshly cracked pepper enhances flavor and good kosher salt seasons everything evenly
• Fresh parsley: chopped, adds a pop of green and freshness, look for vibrant leaves with no wilting

Instructions

Cook the Pasta Shells:

Boil a large pot of salted water and cook the pasta shells just until al dente. Drain well and set aside. The shells will finish cooking in the sauce later so do not overcook.

Sear the Steak:

While the pasta cooks, heat olive oil in a large skillet over medium-high. Season steak strips with salt, black pepper, and smoked paprika. Spread out in the pan and let cook undisturbed for three to four minutes until deeply browned on the first side. Flip and cook one more minute. Remove steak to a plate to keep it juicy.

Build the Flavor Base:

In the same skillet, add more oil if needed and toss in chopped onion. Cook over medium heat for about three minutes until softened and starting to turn golden. Add minced garlic and stir constantly for about thirty seconds just until fragrant. This is where the foundation of flavor happens so do not rush.

Make the Cream Sauce:

Pour in beef broth and heavy cream. Scrape up any browned bits stuck to the bottom of the pan as this is where lots of flavor lives. Bring gently to a simmer but do not boil. Stir in the grated Parmesan and keep stirring just until the sauce thickens slightly. The parmesan should melt in for a smooth result.

Combine and Finish:

Return the seared steak to the skillet with the sauce along with any juices. Add the cooked pasta shells. Toss gently to combine making sure every shell is coated. Let it all heat together for a minute or two so the shells soak in the sauce.

Garnish and Serve:

Scatter chopped fresh parsley over the top just before serving for a bright, fresh finish. Serve hot and do not wait, the sauce is at its best right off the stove.

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My favorite part is the smoked paprika the way it perfumes the sauce reminds me of my grandmother’s kitchen back home. There is nothing like the first taste of that rich sauce after a long day my whole family lights up when they see this coming to the table.

Storage Tips

Let any leftovers cool completely then store in an airtight container in the refrigerator for up to three days. When reheating add a splash of broth or cream to revive the sauce. Avoid freezing if possible as cream sauces can separate but I have done it in a pinch and a gentle stovetop reheat brings it pretty close to fresh.

Ingredient Substitutions

You can swap the steak for chicken breast or even strips of portobello mushroom if you want a lighter or vegetarian option. Short pastas like penne or rotini work fine if you do not have shells. If you do not have beef broth chicken broth is a great substitute just keep an eye on the salt.

Serving Suggestions

Serve these creamy steak shells with a crisp green salad and buttery garlic bread for a complete dinner. A sprinkle of extra parmesan and a few red pepper flakes on top are my family’s favorite finishing touches.

Cultural Context

Pasta with creamy beef sauces is a tradition in many European kitchens but the smoky paprika twist gives this dish a nod to Spanish flavors. The one skillet method keeps it weeknight friendly but every mouthful feels like something you would order out.

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Enjoy your steak shells piping hot for the fullest flavor. Simple, smoky, and comforting — you will find yourself craving this dish all year long.

Frequently Asked Questions

→ What type of steak works best for this dish?

Choose a tender cut like sirloin or ribeye for juicy, flavorful strips that cook quickly and stay tender.

→ Can I substitute a different pasta shape?

Yes, penne, rigatoni, or fusilli also pair well, as their shapes trap the creamy sauce beautifully.

→ How spicy is the smoked paprika cream?

The smoked paprika adds deep, smoky flavor with mild heat; you can add extra for more kick.

→ Is it possible to make this dish ahead?

You can prepare all components in advance. Gently reheat with a splash of broth or cream before serving.

→ What sides pair nicely with this pasta?

Fresh green salads, roasted vegetables, or crusty bread complement the richness of this hearty meal.

→ Can I use chicken or mushrooms as alternatives?

Absolutely! Sautéed chicken breast or mushrooms are delicious substitutions for steak in this flavorful sauce.