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Here’s a detailed, unique article on Creamy Paprika Steak Shells, including step-by-step instructions for making this indulgent, flavor-packed dish.

Creamy Paprika Steak Shells: A Flavorful Dinner in Every Bite

If you’re searching for a dish that combines tender steak, hearty pasta, and a luxuriously creamy sauce, Creamy Paprika Steak Shells is your answer. Bursting with paprika’s smoky warmth, balanced by a rich, cheesy sauce, this recipe transforms ordinary pasta night into a gourmet experience. It’s perfect for a weeknight dinner or a special occasion, and best of all, it’s simple to make from start to finish.

Ingredients

For the Steak and Marinade:

1 lb (450 g) steak (sirloin, ribeye, or your favorite cut), cut into bite-sized strips
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
Salt and black pepper, to taste
1 tbsp olive oil

For the Pasta:

12 oz (340 g) medium pasta shells
1 tsp salt, for boiling water

For the Creamy Paprika Sauce:

2 tbsp butter
2 tbsp all-purpose flour
2 cups (480 ml) whole milk
1 tsp smoked paprika
¼ tsp cayenne pepper (optional, for a little heat)
Salt and black pepper, to taste
½ cup grated Parmesan cheese
½ cup shredded mozzarella (optional, for extra creaminess)
1 tbsp fresh parsley, chopped (for garnish)

Step-by-Step Method

Step 1: Prepare the Steak

In a medium bowl, combine steak strips with smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well to coat each piece evenly.
Heat olive oil in a large skillet over medium-high heat.
Once the oil is shimmering, add the steak strips and sear for 2-3 minutes per side, until browned but slightly undercooked (they will cook more in the sauce).
Remove the steak from the skillet and set aside on a plate.

Step 2: Cook the Pasta

Bring a large pot of water to a boil and add 1 tsp salt.
Add the pasta shells and cook according to package instructions until al dente.
Drain the pasta and set aside. Reserve ¼ cup of pasta water for later, in case the sauce needs thinning.