Creamy Paprika Steak Shells

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Introduction

Creamy Paprika Steak Shells is the kind of dish that feels indulgent yet comforting. Tender strips of beef are seared until juicy, then simmered in a silky paprika-infused cream sauce that coats every bite of pasta shell. The sweetness of paprika, the richness of cream, and the savory depth of beef come together to create a restaurant-style meal you can easily make at home. This dish is ideal for cozy dinners, special occasions, or whenever you want something filling and full of flavor.

Ingredients

For the Pasta

  • 300 g (10 oz) medium pasta shells
  • Water, for boiling
  • 1 tablespoon salt (for pasta water)

For the Steak

  • 450 g (1 lb) steak (sirloin, ribeye, or flank), thinly sliced against the grain
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • Salt and black pepper, to taste

For the Creamy Paprika Sauce

  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 2 teaspoons sweet paprika
  • ½ teaspoon smoked paprika (optional but recommended)
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 tablespoon all-purpose flour
  • 1½ cups heavy cream
  • ½ cup beef broth
  • ½ cup grated Parmesan cheese
  • Salt and black pepper, to taste

Optional Garnish

  • Fresh parsley, finely chopped
  • Extra grated Parmesan

Equipment Needed

  • Large pot for pasta
  • Large skillet or sauté pan
  • Wooden spoon or spatula
  • Sharp knife and cutting board

Preparation (Before You Start)

  1. Bring the steak to room temperature for about 15 minutes before cooking.
  2. Slice the steak thinly against the grain to ensure tenderness.
  3. Measure all sauce ingredients ahead of time for smooth cooking.

Instructions

Step 1: Cook the Pasta

  1. Bring a large pot of salted water to a rolling boil.
  2. Add pasta shells and cook according to package instructions until al dente.
  3. Reserve ½ cup of pasta water, then drain and set pasta aside.

Step 2: Sear the Steak

  1. Heat olive oil and butter in a large skillet over medium-high heat.
  2. Season steak slices generously with salt and black pepper.
  3. Add steak to the hot pan in a single layer.
  4. Sear for 1–2 minutes per side until browned but still juicy.
  5. Remove steak from the pan and set aside (do not overcook).

Step 3: Build the Paprika Cream Sauce

  1. In the same skillet, lower heat to medium.
  2. Add diced onion and cook for 3–4 minutes until soft and translucent.
  3. Add garlic and cook for 30 seconds until fragrant.
  4. Stir in sweet paprika, smoked paprika, onion powder, and garlic powder.
  5. Sprinkle in the flour and stir continuously for 1 minute to remove raw flour taste.
  6. Slowly pour in beef broth, stirring to avoid lumps.
  7. Add heavy cream and simmer gently for 4–5 minutes until slightly thickened.

Step 4: Combine Everything

  1. Stir Parmesan cheese into the sauce until melted and smooth.
  2. Return the steak (and any juices) to the skillet.
  3. Add cooked pasta shells and toss gently to coat everything in sauce.
  4. If the sauce is too thick, add reserved pasta water a little at a time.
  5. Taste and adjust seasoning with salt and pepper.

Cooking Methods Explained

  • Searing locks in steak juices and builds flavor through browning.
  • Deglazing with broth lifts flavorful bits from the pan.
  • Cream simmering allows paprika to release its warmth and color into the sauce.

Tips for Best Results

  • Use sweet paprika for warmth and color, not hot paprika unless you want spice.
  • Do not overcook the steak; it will continue cooking in the sauce.
  • Pasta shells work best because they hold the creamy sauce inside.

Variations

  • Add sliced mushrooms or bell peppers for extra texture.
  • Use chicken instead of steak for a lighter version.
  • Stir in a spoon of cream cheese for extra richness.

Nutritional Highlights (Approximate)

  • High in protein from steak and cheese
  • Calcium-rich due to cream and Parmesan
  • Filling and energy-dense, ideal for active days

History & Inspiration

Paprika-based cream sauces are inspired by Central European cuisine, particularly Hungarian cooking, where paprika is a cornerstone spice. This modern pasta version blends that tradition with Italian-style pasta, creating a fusion dish that feels both familiar and exciting.

Why People Love This Dish

  • Creamy without being heavy
  • Bold flavor with simple ingredients
  • Feels like comfort food but looks elegant
  • Perfect for sharing at the table

Conclusion

Creamy Paprika Steak Shells is a satisfying, flavorful dish that turns simple pantry ingredients into something special. With tender steak, perfectly cooked pasta, and a velvety paprika cream sauce, this recipe is guaranteed to become a favorite. Whether you serve it for a family dinner or a cozy night in, it delivers comfort, richness, and unforgettable flavor in every bite.

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