Creamy Paprika Steak Shells—tender steak bites in a smoky paprika cream sauce with pasta shells that catch every bit of flavor.
🥩 Creamy Paprika Steak Shells
🧾 Ingredients
Main:
- 250–300g beef steak (sirloin or tender cut), sliced into bite-size strips
- 2 cups pasta shells (medium or large)
- 2 tbsp oil or butter
- 3 cloves garlic (minced)
- 1 small onion (finely chopped)
Sauce:
- 1 tsp smoked paprika
- 1 tsp sweet paprika (or more smoked if preferred)
- 1/2 tsp chili flakes (optional)
- 1 cup heavy cream (or cooking cream)
- 1/2 cup beef broth (or water)
- 1 tbsp tomato paste
- Salt & black pepper to taste
Optional:
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish
👩🍳 Instructions
1. Cook the pasta
- Boil pasta shells in salted water until al dente.
- Drain and set aside (reserve a little pasta water).
2. Sear the steak
- Heat oil in a large pan over high heat.
- Add steak strips, season with salt and pepper.
- Sear quickly (2–3 minutes) until browned but not overcooked.
- Remove and set aside.
3. Build the base
- In the same pan, lower heat to medium.
- Add onion and cook 3–4 minutes until soft.
- Add garlic and cook 30 seconds.
4. Make the creamy paprika sauce
- Stir in paprika, chili flakes, and tomato paste.
- Pour in beef broth and mix well.
- Add cream and simmer gently for 3–5 minutes until slightly thickened.
5. Combine everything
- Return steak to the pan.
- Add cooked pasta shells.
- Toss to coat everything in the sauce.
- If too thick, add a splash of pasta water.
6. Finish
- Stir in Parmesan if using.
- Taste and adjust salt/pepper.
🍽️ Serve
- Garnish with fresh parsley.
- Serve hot and creamy straight from the pan.
🔥 Tips
- Don’t overcook the steak—it should stay tender.
- Smoked paprika is key for that deep, slightly smoky flavor.
- Shell pasta works best because it traps the sauce inside.
If you want, I can also make a spicy version, a one-pan version, or a chicken substitute version.
