Here’s a hearty and indulgent recipe for Creamy Paprika Steak Shells — think of it as comfort food with a gourmet twist. It’s loaded with tender steak bites, paprika-spiced cream sauce, and pasta shells that soak up all the flavor.
🥩 Creamy Paprika Steak Shells
🕒 Prep Time: 10 mins
🍳 Cook Time: 25 mins
🍽️ Serves: 4
Ingredients:
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12 oz medium pasta shells
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1 lb sirloin steak (or flank steak), cut into bite-sized pieces
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1 tbsp olive oil
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1 tbsp butter
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1 small onion, finely chopped
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2–3 cloves garlic, minced
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1½ tsp smoked paprika (or sweet paprika for a milder version)
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½ tsp salt
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½ tsp black pepper
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1 cup beef broth
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¾ cup heavy cream
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½ cup sour cream
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½ cup grated Parmesan cheese
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Fresh parsley, for garnish (optional)
Instructions:
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Cook pasta shells in salted water according to package directions. Drain and set aside.
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Season steak pieces with salt, pepper, and 1 tsp of the paprika.
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Heat olive oil and butter in a large skillet over medium-high heat. Add steak pieces in a single layer (do in batches if needed). Sear for 2–3 minutes per side until browned. Remove and set aside.
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In the same skillet, reduce heat to medium. Add chopped onion and cook until softened (about 4 minutes). Stir in garlic and remaining paprika; cook for 30 seconds until fragrant.
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Pour in beef broth, scraping up any browned bits from the bottom of the pan. Let simmer for 2 minutes.
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Stir in heavy cream, sour cream, and Parmesan, mixing until smooth and creamy. Simmer 3–5 minutes until slightly thickened.
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Return steak to the pan along with cooked pasta shells. Toss everything together until coated and heated through.
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Garnish with chopped parsley and a little extra Parmesan if desired. Serve warm.
✅ Tips & Variations:
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Want more heat? Add a pinch of cayenne pepper or a dash of hot sauce.
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Swap steak with ground beef for a budget-friendly version.
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Lighten it up by using Greek yogurt instead of sour cream.
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Use cremini mushrooms to make it vegetarian (just skip the steak).
