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Creamy Paprika Steak Shells: A Comforting Pasta Dish with Rich Smoky Flavor

Creamy Paprika Steak Shells is a hearty and satisfying dish that combines tender pieces of steak, perfectly cooked pasta shells, and a luxurious paprika-infused cream sauce. It brings together the best parts of a classic steak dinner and a comforting pasta meal, creating a recipe that feels both elegant and cozy.

The star of this dish is the balance of flavors: the smoky sweetness of paprika, the richness of the creamy sauce, the savory taste of seared steak, and the soft texture of pasta shells that hold every drop of sauce. Whether prepared for a family dinner, a special weekend meal, or a comforting meal after a busy day, Creamy Paprika Steak Shells delivers restaurant-style flavor with simple ingredients.

Ingredients

To prepare this dish, you will need:

12 ounces (340 g) pasta shells
1 pound (450 g) steak, cut into small bite-sized pieces
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1 small onion, finely chopped
1 tablespoon smoked paprika
1 teaspoon sweet paprika
1 teaspoon dried Italian herbs
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 tablespoon tomato paste
1 cup beef broth
1 cup heavy cream
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese (optional)
Fresh parsley for garnish

Step 1: Prepare the Steak

Begin by preparing the steak. Choose a tender cut such as sirloin, ribeye, or strip steak for the best texture.

Pat the steak pieces dry with a paper towel. Removing excess moisture helps the meat develop a beautiful golden-brown crust when cooked. Season the steak with salt, black pepper, and a small amount of paprika to begin building flavor.

Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the steak pieces in a single layer. Avoid overcrowding the pan, as this can cause the steak to steam instead of sear.

Cook the steak for a few minutes on each side until browned on the outside while remaining tender inside. Remove the steak from the skillet and set it aside. Keeping the browned bits left in the pan will add extra depth to the final sauce.

Step 2: 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 they are al dente.

The pasta should be firm enough to hold its shape because it will continue cooking slightly when combined with the creamy sauce.

Before draining the pasta, reserve about half a cup of pasta water. This starchy water can help loosen the sauce later and make it cling beautifully to the shells.