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Here’s a detailed, unique article for “Creamy Paprika Steak Shells” with step-by-step instructions:

Creamy Paprika Steak Shells: A Comfort Food Classic with a Kick

If you’re looking for a hearty, creamy, and flavor-packed dish that comes together quickly, Creamy Paprika Steak Shells are an absolute winner. This recipe combines tender steak, al dente pasta shells, and a luscious paprika cream sauce that clings to every bite. It’s a one-pan marvel that feels indulgent yet is simple enough for a weeknight dinner. Here’s how to make it step by step.

Ingredients

For the steak and pasta:

1 lb (450g) beef steak, thinly sliced (sirloin or ribeye works best)
250g large pasta shells
2 tbsp olive oil
Salt and freshly ground black pepper, to taste

For the creamy paprika sauce:

1 medium onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 tsp smoked paprika (adjust for heat preference)
½ tsp sweet paprika
1 cup heavy cream
½ cup beef or chicken broth
¼ cup grated Parmesan cheese
2 tsp Dijon mustard
Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package instructions until al dente. Drain, toss with a little olive oil to prevent sticking, and set aside.