Creamy Paprika Steak Shells

Step 2: Prepare the Steak

1. Pat the steak slices dry with a paper towel — this helps them sear properly.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add the steak slices and cook 2–3 minutes per side until browned but still tender inside.
4. Remove the steak from the pan and set aside. Avoid overcooking to keep it juicy.

Step 3: Build the Creamy Paprika Sauce

1. In the same skillet, add the chopped onion and sauté for 3–4 minutes until softened.
2. Add the minced garlic and cook 30 seconds until fragrant.
3. Sprinkle in the smoked paprika, regular paprika, salt, and black pepper. Stir to coat the onions and garlic.
4. Slowly pour in the broth and bring to a gentle simmer, scraping up any brown bits from the steak.
5. Reduce heat to low, then add the heavy cream, stirring constantly until the sauce is smooth and slightly thickened (about 3–4 minutes).

Step 4: Combine Steak and Pasta

1. Return the cooked steak to the skillet and stir to coat with the creamy paprika sauce.
2. Add the drained pasta shells to the skillet and gently toss to combine.
3. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it.

Step 5: Finish and Serve

1. Sprinkle the grated Parmesan cheese over the pasta and stir until melted into the sauce.
2. Taste and adjust seasoning if needed.
3. Garnish with fresh parsley for a pop of color and freshness.

Serve immediately while warm, alongside a simple green salad or crusty bread for a full, comforting meal.

Chef’s Tips

• Steak choice matters: Tender cuts like sirloin or ribeye are perfect; flank steak works too if thinly sliced.
• Paprika: Smoked paprika adds a deep, savory flavor, but sweet paprika is fine if you prefer milder taste.
• Cream substitute: For a lighter version, half-and-half or whole milk can be used, but the sauce will be slightly thinner.
• Make ahead: You can cook the pasta and steak in advance; combine with the sauce just before serving to keep textures perfect.

Why This Dish Works:
The combination of tender steak, rich paprika cream, and pasta shells that absorb every bit of sauce creates a balance of flavor and texture. It’s quick enough for a weeknight yet feels like a restaurant-quality meal.

If you want, I can also make a version with extra vegetables to make it colorful and even healthier while keeping it creamy and indulgent. Do you want me to do that?