Creamy Paprika Steak Shells is a rich, comforting pasta dish made with tender steak strips, shell pasta, and a smoky creamy paprika sauce that clings to every bite. It’s hearty, slightly smoky, and very satisfying.
What it is
- Seared steak slices
- Pasta shells (that trap sauce inside)
- Creamy paprika garlic sauce
- Finished as a one-pan comfort meal
Key ingredients
🥩 Steak
- Sirloin, flank, or ribeye (thinly sliced)
- Salt & black pepper
- Olive oil or butter
🍝 Pasta
- Medium pasta shells (conchiglie)
🥣 Creamy paprika sauce
- Butter
- Garlic (minced)
- Onion (optional)
- Heavy cream
- Beef broth or pasta water
- Paprika (smoked paprika gives best flavor)
- Parmesan cheese (optional but recommended)
- Chili flakes (optional heat)
How to make it
1. Cook pasta
- Boil shells in salted water until al dente
- Save a cup of pasta water
- Drain and set aside
2. Cook steak
- Season steak with salt and pepper
- Sear in hot pan until browned outside and juicy inside
- Remove and set aside
3. Make paprika sauce
- In same pan, melt butter
- Add garlic (and onion if using)
- Stir in paprika and cook briefly (don’t burn it)
- Pour in cream and broth
- Simmer until slightly thick and smooth
4. Combine
- Add cooked pasta shells to sauce
- Toss well so sauce fills the shells
- Return steak to pan
- Mix gently
5. Finish
- Add parmesan if using
- Adjust salt and pepper
- Add splash of pasta water if too thick
Flavor & texture
- Smoky, creamy paprika sauce
- Juicy, savory steak bites
- Soft pasta shells holding rich sauce
- Slight heat and deep garlic flavor
Tips for best results
- Don’t overcook steak (keeps it tender)
- Use smoked paprika for stronger flavor
- Cook paprika briefly to avoid bitterness
- Let sauce coat pasta slowly for best texture
Variations
- Chicken version: swap steak for chicken breast or thighs
- Spicy version: add cayenne or chili flakes
- Extra creamy: add cream cheese
- Veggie version: mushrooms, spinach, or bell peppers
Serving ideas
- Garlic bread
- Green salad
- Roasted vegetables
- Extra parmesan on top
If you want, I can give you a restaurant-style version like a steakhouse pasta, or a 15-minute quick weeknight version using pre-cooked steak strips.
