Creamy Paprika Steak Shells is one of those comforting, restaurant-style pasta dishes that feels rich and indulgent but is surprisingly easy to make at home. It combines tender strips of beef, a smoky paprika cream sauce, and pasta shells that hold onto every bit of flavor. The result is a hearty, creamy, slightly smoky meal perfect for a weeknight dinner or a cozy weekend plate.
Below is a clear, step-by-step guide to making it from scratch.
🥩 Ingredients You’ll Need
For the steak:
- 300–400 g steak (sirloin, ribeye, or flank work well)
- 1 tbsp olive oil
- Salt and black pepper
- 1 tsp garlic powder (optional)
For the pasta:
- 250 g medium pasta shells
- Salt (for boiling water)
For the creamy paprika sauce:
- 1 tbsp butter
- 3 garlic cloves, minced
- 1 small onion, finely chopped
- 1 tsp smoked paprika (or sweet paprika if preferred)
- 1/2 tsp chili flakes (optional, for mild heat)
- 200 ml heavy cream
- 100 ml beef stock (or water if needed)
- 50 g grated Parmesan cheese
- Salt and pepper to taste
Optional garnish:
- Fresh parsley, chopped
- Extra Parmesan
🍝 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 until al dente according to the package instructions.
Once done, drain them but reserve about 1/2 cup of pasta water in case you need to loosen the sauce later.
Set the pasta aside.
2. Prepare and sear the steak
Slice the steak into thin strips (this helps it cook quickly and stay tender).
Season with salt, black pepper, and garlic powder.
Heat olive oil in a large pan over medium-high heat. Once hot, add the steak strips in a single layer.
Cook for about 2–3 minutes per side until browned and just cooked through. Avoid overcooking so the meat stays juicy.
Remove the steak from the pan and set aside.
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