Ingredients (serves 4)
-
8 oz (225 g) pasta shells
-
1 lb (450 g) steak (sirloin, ribeye, or flank), cut into bite-sized strips
-
2 tbsp olive oil
-
1 medium onion, finely chopped
-
2 cloves garlic, minced
-
1 tsp smoked paprika (or regular paprika)
-
1/2 tsp cayenne pepper (optional, for heat)
-
1 cup heavy cream or half-and-half
-
1/2 cup beef or chicken broth
-
Salt and pepper, to taste
-
1/2 cup grated Parmesan cheese
-
Fresh parsley, chopped, for garnish
Instructions
1. Cook the pasta:
-
Boil pasta shells according to package instructions until al dente. Drain and set aside.
2. Cook the steak:
-
Heat olive oil in a large skillet over medium-high heat.
-
Season steak strips with salt, pepper, and paprika.
-
Sear steak for 2–3 minutes per side until browned but slightly pink inside. Remove from skillet and set aside.
3. Make the creamy sauce:
-
In the same skillet, sauté onions until soft, about 3–4 minutes.
-
Add garlic and cook 30 seconds until fragrant.
-
Stir in paprika and cayenne, then pour in broth and heavy cream.
-
Simmer 3–5 minutes until slightly thickened.
-
Stir in Parmesan cheese until melted and creamy.
4. Combine everything:
-
Return steak to the skillet and toss with the sauce.
-
Add cooked pasta shells and gently stir until coated.
5. Serve:
-
Garnish with chopped parsley and extra Parmesan if desired.
-
Serve hot as a comforting, flavorful main dish.
Tips for Perfect Creamy Paprika Steak Shells
-
Steak doneness: Cook steak slightly under your preferred doneness, as it will continue cooking in the sauce.
-
Creaminess: Use full-fat cream for best results; half-and-half works for a lighter version.
-
Vegetables: Add mushrooms, bell peppers, or spinach for extra flavor and color.
-
Pasta: Jumbo shells or penne both work well to hold the creamy sauce.
I can also give a quick one-pan version that cooks the pasta right in the sauce for even creamier results.
Do you want that version?
