Creamy Paprika Steak Shells

A rich, comforting pasta dish packed with tender steak, smoky paprika, and a velvety cream sauce

If you’re looking for a meal that feels indulgent yet simple enough for a weeknight, Creamy Paprika Steak Shells delivers perfectly. This dish combines juicy seared steak, tender pasta shells, and a luscious paprika-infused cream sauce that coats every bite. It’s hearty, flavorful, and guaranteed to impress without requiring complicated techniques.

Why You’ll Love This Recipe

Deep, smoky flavor from paprika
Tender steak pieces that elevate a classic pasta dish
Quick and satisfying, ready in about 30–40 minutes
Perfect balance of creamy, savory, and slightly spicy notes

Ingredients

For the pasta and steak:

300g medium pasta shells
400g steak (sirloin or ribeye works best)
1 tablespoon olive oil
Salt and black pepper to taste

For the creamy paprika sauce:

2 tablespoons butter
3 cloves garlic, minced
1 small onion, finely chopped
1½ teaspoons smoked paprika (or sweet paprika if preferred)
1 teaspoon regular paprika
1 cup heavy cream
½ cup beef broth
½ cup grated Parmesan cheese
1 teaspoon Dijon mustard (optional, for depth)

Optional garnish:

Fresh parsley, chopped
Extra Parmesan cheese

Step-by-Step Method

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water in case you need to loosen the sauce later.

Step 2: Prepare the Steak

Pat the steak dry with paper towels and season generously with salt and black pepper.

Heat olive oil in a large skillet over medium-high heat. Once hot, add the steak and sear for about 3–4 minutes per side, depending on thickness, until browned and cooked to your liking.

Remove the steak from the pan and let it rest for 5 minutes. Then slice it into thin strips or bite-sized pieces.