3. Build the Flavor Base
In the same skillet, reduce heat to medium and add butter. Once melted, sauté the chopped onion for 3–4 minutes until soft and translucent.
Add minced garlic and cook for about 30 seconds until fragrant. Then sprinkle in the paprika (and smoked paprika if using), stirring well to release the spices’ aroma.
4. Create the Creamy Sauce
Pour in the beef broth and let it simmer for 2 minutes, scraping up any flavorful bits from the bottom of the pan.
Next, add the heavy cream and stir gently. Allow the sauce to simmer for 4–5 minutes until it begins to thicken slightly.
5. Combine Everything
Return the cooked steak to the skillet and stir to coat it in the sauce. Add the cooked pasta shells and mix everything together.
If the sauce feels too thick, add a splash of reserved pasta water until you reach your desired consistency.
6. Add Cheese and Finish
Stir in the grated Parmesan cheese until melted and the sauce becomes smooth and creamy. Taste and adjust seasoning with salt and pepper if needed.
7. Serve
Remove from heat and garnish with freshly chopped parsley. Serve immediately while hot and creamy.
Tips for the Best Results
- Choose the right steak: Tender cuts like sirloin or ribeye give the best flavor and texture.
- Don’t overcook the beef: Quick searing keeps it juicy.
- Balance the paprika: Sweet paprika gives warmth, while smoked paprika adds depth.
- Use fresh Parmesan: It melts better and enhances the sauce’s richness.
Why You’ll Love This Dish
Creamy Paprika Steak Shells hits all the right notes—savory, creamy, slightly smoky, and deeply satisfying. The shell pasta holds the sauce beautifully, while the steak adds a hearty, protein-rich element. It’s comfort food with a touch of elegance, perfect for any occasion.
This recipe is easy enough for a weeknight dinner but delicious enough to become a regular favorite in your kitchen.
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