Why You’ll Love This Recipe

Get ready for a dinner that’s faster than takeout, packed with flavor, and big on comfort. These Creamy Paprika Steak Shells come together in just one skillet and about 30 minutes — perfect for busy weeknights or impressing guests without the stress. The sauce is smoky, rich, and irresistibly creamy — you’ll want to scoop up every drop!

Ingredients

• 12 oz shell pasta
• 1 lb steak (sirloin or ribeye), cut into bite-sized pieces
• Salt and black pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1 ½ teaspoons smoked paprika
• 1 cup heavy cream
• ½ cup beef broth
• ½ cup grated Parmesan cheese
• Chopped fresh parsley, for garnish

Instructions

1. Cook the Pasta: Boil shell pasta in salted water according to package directions. Drain and set aside.
2. Season the Steak: Toss steak pieces with salt, pepper, and smoked paprika until evenly coated.
3. Sear the Steak: Heat olive oil in a large skillet over medium-high heat. Add steak bites and sear for 2–3 minutes per side until browned. Remove and set aside.
4. Sauté the Garlic: Lower heat to medium. Melt butter in the same skillet, then sauté minced garlic for 1 minute until fragrant.
5. Make the Sauce: Pour in heavy cream and beef broth, scraping up browned bits. Let it simmer 3–4 minutes until slightly thickened.
6. Add Cheese: Stir in Parmesan until melted and creamy.
7. Combine Everything: Return cooked pasta and steak to the skillet. Toss gently until coated in sauce.
8. Finish and Serve: Remove from heat, sprinkle with fresh parsley, and serve hot.

What to Serve With

Pair this comforting pasta with a crisp green salad dressed in vinaigrette for balance. Add garlic bread or a warm baguette to soak up the sauce. Roasted veggies like asparagus or broccoli bring color and nutrition. For drinks, a bold red wine (Cabernet or Malbec) complements the richness — or keep it family-friendly with sparkling lemonade or iced tea!

Top Tips for Perfecting This Dish

• No steak? Swap in chicken or mushrooms for a lighter or vegetarian version.
• Don’t overcook the steak — sear quickly for juicy, tender bites.
• Smoked paprika adds depth, but regular paprika works too.
• Deglaze your pan with broth to capture all the flavorful browned bits.
• Avoid burning garlic by keeping heat moderate.
• Extra cheesy? Add more Parmesan or try Gruyère for richness.
• Cooking for a crowd? Double the recipe using a larger skillet and cook steak in batches.