Creamy Paprika Steak Shells: A Rich and Comforting One-Pan Pasta Recipe

Creamy Paprika Steak Shells is a hearty and satisfying pasta dish that combines tender slices of seasoned steak, perfectly cooked pasta shells, and a rich, velvety paprika cream sauce. Every shell captures the creamy sauce, while the juicy steak adds a savory depth of flavor. Finished with Parmesan cheese and fresh herbs, this meal is elegant enough for entertaining yet simple enough for a weeknight dinner.

The smoky sweetness of paprika pairs beautifully with garlic, onions, and cream, creating a sauce that coats every bite without overpowering the natural flavor of the beef. The shell pasta is ideal because its curved shape holds plenty of the creamy sauce, making each forkful delicious.

Whether you’re cooking for your family or preparing a comforting meal for guests, Creamy Paprika Steak Shells is a recipe that is sure to impress.

Why You’ll Love This Recipe

This dish combines the richness of steak with the comfort of creamy pasta in one satisfying meal. The paprika provides a warm, smoky flavor that complements the beef, while the Parmesan cheese adds a savory finish.

The recipe is also versatile—you can use your favorite steak cut, adjust the spice level, or add vegetables to make it your own.

Ingredients

For the Steak

• 1 pound sirloin steak, ribeye, or strip steak, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 teaspoon smoked paprika
• ½ teaspoon sweet paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon Worcestershire sauce

For the Pasta

• 12 ounces medium pasta shells
• Water for boiling
• 1 tablespoon salt

For the Creamy Paprika Sauce

• 2 tablespoons butter
• 1 small onion, finely diced
• 4 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 2 cups heavy cream
• ½ cup beef broth
• 1 cup freshly grated Parmesan cheese
• 1 teaspoon smoked paprika
• ½ teaspoon sweet paprika
• ½ teaspoon Italian seasoning
• ¼ teaspoon crushed red pepper flakes (optional)
• Salt and black pepper, to taste

Garnish

• Fresh chopped parsley
• Extra Parmesan cheese
• Freshly cracked black pepper

Step 1: Cook the Pasta

Bring a large pot of water to a rolling boil.

Add the salt, followed by the pasta shells.

Cook according to the package directions until the pasta is al dente, meaning it is tender but still slightly firm in the center.

Drain the pasta, reserving about ½ cup of the pasta cooking water. This starchy water can be used later if the sauce becomes too thick.

Set the pasta aside.

Step 2: Season the Steak

Pat the steak slices dry with paper towels.

In a bowl, combine the smoked paprika, sweet paprika, garlic powder, onion powder, salt, black pepper, and Worcestershire sauce.

Rub the seasoning evenly over the steak.

Allow the meat to rest for about 10 to 15 minutes while preparing the remaining ingredients. This helps the flavors penetrate the meat.

Step 3: Sear the Steak

Heat the olive oil and butter in a large skillet over medium-high heat.

Once the pan is hot, add the steak in a single layer.

Avoid overcrowding the pan. If necessary, cook the steak in batches.

Sear each side for about 2 to 3 minutes until browned while keeping the inside juicy.

Transfer the cooked steak to a plate and loosely cover it with foil to keep warm.

Step 4: Prepare the Flavor Base

Reduce the heat to medium.

Using the same skillet, add the butter.

Add the diced onion and cook for about 4 minutes until softened.

Stir in the minced garlic and cook for another minute until fragrant.

The browned bits left from cooking the steak will blend into the onions and garlic, adding even more flavor to the sauce.

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