Creamy Paprika Steak Shells (Print Version)
Tender steak, pasta shells, and velvety paprika cream sauce create a bold, comforting dish packed with flavor.
# Ingredients:
→ Main Components
01 -
340 g pasta shells
02 -
450 g steak, sliced into thin strips
→ Aromatics and Seasonings
03 -
2 tablespoons olive oil
04 -
1 medium onion, finely chopped
05 -
2 garlic cloves, minced
06 -
1 tablespoon smoked paprika
07 -
Salt, to taste
08 -
Black pepper, to taste
→ Sauce and Garnish
09 -
240 ml heavy cream
10 -
120 ml beef broth
11 -
50 g grated Parmesan cheese
12 -
2 tablespoons fresh parsley, chopped
# Instructions:
01 -
Cook pasta shells in a large pot of salted boiling water until al dente. Drain well and set aside.
02 -
Pat steak strips dry, then season with salt, black pepper, and smoked paprika. Heat olive oil in a large skillet over medium-high heat. Sear the steak strips for 3-4 minutes until well browned. Transfer steak to a plate and reserve.
03 -
In the same skillet, add chopped onion and minced garlic. Sauté for about 3 minutes until aromatic and softened.
04 -
Pour in beef broth and heavy cream. Bring the mixture to a gentle simmer, stirring to incorporate any caramelized bits from the skillet.
05 -
Gradually add grated Parmesan cheese while stirring, allowing the sauce to thicken slightly.
06 -
Return the reserved steak to the skillet. Toss to coat the steak strips evenly in the creamy sauce.
07 -
Add the cooked pasta shells to the skillet. Gently fold to combine and heat through, ensuring the sauce clings to every shell.
08 -
Scatter chopped fresh parsley over the dish. Serve immediately while hot.
# Notes:
01 -
Reserve a splash of pasta water to adjust sauce consistency if desired.