Creamy Paprika Steak Shells!!!

2. Sear the Steak

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the sliced steak generously with salt and pepper. Sear the steak slices for 2-3 minutes per side until browned but still tender. Remove the steak from the skillet and set aside.

3. Sauté the Aromatics

In the same skillet, reduce the heat to medium. Add a little more oil if needed, then sauté the chopped onion and red bell pepper until soft and fragrant, about 4-5 minutes. Stir in the minced garlic and cook for an additional 30 seconds.

4. Build the Paprika Cream Sauce

Sprinkle the smoked and sweet paprika over the sautéed vegetables. Stir well to release the paprika’s aroma. Slowly pour in the heavy cream and broth, stirring constantly. Bring the mixture to a gentle simmer. Add the Dijon mustard and Parmesan cheese, stirring until the sauce is smooth and creamy. Taste and adjust seasoning with salt and pepper.

5. Combine Steak and Pasta

Return the seared steak to the skillet along with the cooked pasta shells. Gently toss everything together so the pasta is coated with the creamy paprika sauce and the steak is evenly distributed. Let it simmer for 1-2 minutes to allow flavors to meld.

6. Serve and Garnish

Transfer the creamy paprika steak shells to plates or a serving dish. Sprinkle generously with freshly chopped parsley for a pop of color and fresh flavor. Optional: Add extra Parmesan on top for a cheesy touch.

Chef’s Tips

• Steak choice matters: Tender cuts like ribeye or sirloin will give the best texture and flavor.
• Paprika variety: Smoked paprika adds depth, while sweet paprika balances the heat. Adjust to your preference.
• Make it ahead: You can prepare the sauce in advance and store the steak and pasta separately; combine them just before serving.

Creamy Paprika Steak Shells are the perfect combination of comfort and gourmet flair—rich, flavorful, and satisfying. Whether it’s a family dinner or a special treat, this dish is sure to impress and leave everyone asking for seconds.

If you want, I can also create a quick 30-minute version of this recipe with fewer steps and ingredients for busy nights. Do you want me to do that?