Here’s a hearty and indulgent recipe for Creamy Paprika Steak Shells — think of it as comfort food with a gourmet twist. It’s loaded with tender steak bites, paprika-spiced cream sauce, and pasta shells that soak up all the flavor.
🥩 Creamy Paprika Steak Shells
🕒 Prep Time: 10 mins
🍳 Cook Time: 25 mins
🍽️ Serves: 4
Ingredients:
12 oz medium pasta shells
1 lb sirloin steak (or flank steak), cut into bite-sized pieces
1 tbsp olive oil
1 tbsp butter
1 small onion, finely chopped
2–3 cloves garlic, minced
1½ tsp smoked paprika (or sweet paprika for a milder version)
½ tsp salt
½ tsp black pepper
1 cup beef broth
¾ cup heavy cream
½ cup sour cream
½ cup grated Parmesan cheese
Fresh parsley, for garnish (optional)
Instructions:
Cook pasta shells in salted water according to package directions. Drain and set aside.
Season steak pieces with salt, pepper, and 1 tsp of the paprika.
Heat olive oil and butter in a large skillet over medium-high heat. Add steak pieces in a single layer (do in batches if needed). Sear for 2–3 minutes per side until browned. Remove and set aside.
In the same skillet, reduce heat to medium. Add chopped onion and cook until softened (about 4 minutes). Stir in garlic and remaining paprika; cook for 30 seconds until fragrant.
Pour in beef broth, scraping up any browned bits from the bottom of the pan. Let simmer for 2 minutes.
Stir in heavy cream, sour cream, and Parmesan, mixing until smooth and creamy. Simmer 3–5 minutes until slightly thickened.
Return steak to the pan along with cooked pasta shells. Toss everything together until coated and heated through.
Garnish with chopped parsley and a little extra Parmesan if desired. Serve warm.
✅ Tips & Variations:
Want more heat? Add a pinch of cayenne pepper or a dash of hot sauce.
Swap steak with ground beef for a budget-friendly version.
Lighten it up by using Greek yogurt instead of sour cream.
Use cremini mushrooms to make it vegetarian (just skip the steak).