Here’s a rich, restaurant-style Creamy Paprika Steak—tender steak slices in a smoky, creamy paprika sauce. It’s quick enough for a weeknight but tastes like a steakhouse dish.
🥩🌶️ Creamy Paprika Steak
🧾 Ingredients
For the steak
- 2–3 beef steaks (sirloin, ribeye, or striploin)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika (smoked if possible)
- 1–2 tbsp oil or butter
For the creamy paprika sauce
- 2 tbsp butter
- 3 garlic cloves, minced
- 1 small onion, finely chopped (optional)
- 1 tsp paprika (plus extra to taste)
- 1/2 tsp chili flakes (optional for heat)
- 1 cup cooking cream (or heavy cream)
- 1/2 cup beef stock or water
- 1 tsp Worcestershire sauce (optional)
- Salt to taste
👩🍳 Instructions
1. Season & sear steak
- Pat steaks dry
- Season with salt, pepper, and paprika
- Heat oil in a pan over high heat
- Sear steaks 2–4 minutes per side (depending on thickness)
- Remove and let rest
2. Build the sauce
- In the same pan, lower heat to medium
- Add butter, garlic, and onion
- Cook until soft and fragrant
- Add paprika and chili flakes (don’t burn it)
3. Make it creamy
- Pour in beef stock and scrape the pan
- Add cream and Worcestershire sauce
- Simmer 3–5 minutes until slightly thickened
- Adjust salt and paprika
4. Combine
- Slice steak or leave whole
- Return it to the pan and coat in sauce
- Simmer 1–2 minutes (don’t overcook)
🍽️ Serving ideas
- Mashed potatoes 🥔
- Rice 🍚
- Pasta 🍝
- Steamed vegetables 🥦
- Crusty bread for dipping 🥖
🔥 Tips for best results
- Don’t overcook steak before adding sauce
- Smoked paprika gives deeper flavor
- Add cream off high heat to avoid curdling
- Let steak rest before slicing for juiciness
If you want, I can also make:
- Air fryer steak + creamy paprika sauce version
- Spicy Pakistani-style paprika beef
- Creamy paprika chicken instead of steak
