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Creamy Paprika Steak Shells: A Comforting, Flavor-Packed Dish

If you’re craving a dish that’s hearty, creamy, and bursting with flavor, Creamy Paprika Steak Shells are the perfect solution. This recipe combines tender steak bites, a rich paprika-infused cream sauce, and perfectly cooked pasta shells. It’s a satisfying meal that feels fancy but is simple enough for a weeknight dinner.

Ingredients

250g (about ½ lb) small pasta shells
300g (about 10 oz) steak, cut into bite-sized strips (sirloin or ribeye works best)
1 medium onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, thinly sliced
2 tablespoons olive oil
1 teaspoon smoked paprika
½ teaspoon sweet paprika
Salt and pepper, to taste
1 cup heavy cream
¼ cup beef broth
½ cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)

Step-by-Step Method

1. Cook the Pasta Shells

Bring a large pot of salted water to a boil. Add the pasta shells and cook according to the package instructions until al dente. Drain, rinse with cold water, and set aside. Rinsing prevents the shells from sticking together while you prepare the sauce.

2. Prepare the Steak

Pat the steak strips dry with a paper towel. This ensures a nice sear. Season with salt, pepper, and ½ teaspoon smoked paprika.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the steak strips in a single layer. Cook for 2–3 minutes per side, until nicely browned but still juicy inside. Remove the steak from the pan and set aside.