Creamy Paprika Steak Shells

Step 2: Prepare the Steak

1. Pat the steak pieces dry with paper towels; this helps them brown nicely.
2. Season the steak with salt, black pepper, and ½ teaspoon of smoked paprika.
3. Heat 2 tbsp olive oil in a large skillet or sauté pan over medium-high heat.
4. Add the steak in a single layer (avoid crowding) and sear for 2–3 minutes on each side until browned but not fully cooked through.
5. Remove the steak from the pan and set aside.

Pro tip: Browning the steak first adds a rich, savory flavor that will enhance the sauce.

Step 3: Sauté the Vegetables

1. In the same pan, reduce heat to medium and add the chopped onion and diced red bell pepper.
2. Cook for 3–4 minutes until softened.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Sprinkle the remaining paprika over the vegetables, stirring to coat evenly.

This step infuses the dish with the smoky, aromatic flavor of paprika.

Step 4: Make the Creamy Sauce

1. Pour in 1 cup heavy cream and ½ cup beef broth.
2. Stir well to combine, scraping up any browned bits from the bottom of the pan — these are packed with flavor.
3. Reduce heat to low and simmer gently for 3–4 minutes until the sauce thickens slightly.
4. Stir in ½ cup grated Parmesan cheese until melted and smooth.

Tip: Taste the sauce and adjust seasoning with additional salt, pepper, or paprika as needed.

Step 5: Combine Steak and Pasta

1. Return the seared steak to the pan with the creamy sauce.
2. Add the cooked pasta shells and gently toss everything together to coat the pasta and steak in the sauce.
3. If the sauce feels too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

Step 6: Serve

1. Plate the Creamy Paprika Steak Shells in shallow bowls or on a large serving platter.
2. Garnish generously with chopped fresh parsley for a bright, fresh finish.
3. Optional: Sprinkle extra Parmesan over the top for an indulgent touch.

Serve immediately while hot, paired with a simple green salad or crusty bread to soak up every bit of the creamy sauce.

Tips for Perfect Creamy Paprika Steak Shells

• Use fresh paprika: Smoked paprika adds depth, while sweet paprika keeps the dish balanced.
• Don’t overcook the steak: It will continue to cook in the sauce, keeping it tender.
• Customize the vegetables: Mushrooms, spinach, or zucchini can be added for variety.
• Make it ahead: You can cook the pasta and steak separately, then assemble just before serving for faster weeknight prep.

Conclusion:
Creamy Paprika Steak Shells are a warm, comforting, and indulgent meal with a perfect balance of creamy sauce, smoky paprika, and juicy steak. With a few simple steps, you can have a restaurant-worthy dinner that feels like home. It’s a dish that’s sure to become a family favorite and is versatile enough to adapt to your pantry and taste preferences.

If you want, I can also create a visual step-by-step version with plating tips, which makes it even easier to follow while cooking.

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