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Creamy Paprika Steak Shells

Tender steak and pasta shells in a rich, smoky paprika cream sauce. A one-skillet comfort meal ready in under 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb steak sirloin, flank, or ribeye, sliced thin across the grain
  • 8 oz medium shell pasta
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1.5 teaspoons smoked paprika
  • 1 cup heavy cream or half-and-half
  • 0.5 cup beef broth or white wine
  • 0.5 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh herbs parsley or thyme, optional for garnish

Equipment

  • large skillet
  • Large pot for pasta
  • colander

Method
 

  1. Bring a large pot of salted water to boil. Cook medium shell pasta for 8-10 minutes until al dente. Reserve 1/2 cup pasta water before draining. Set aside.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Pat steak slices dry and cook for 2-3 minutes on each side until nicely browned. Remove from skillet and set aside.
  3. Lower heat to medium. Add butter, diced onion, and minced garlic to the same skillet. Saute for 3-4 minutes until soft and fragrant.
  4. Stir in smoked paprika and let it bloom for 30 seconds. Pour in beef broth or white wine to deglaze the pan, scraping up any browned bits from the bottom.
  5. Add heavy cream and grated Parmesan to the skillet. Stir constantly over gentle heat until smooth and well combined. Simmer gently for 2-3 minutes until slightly thickened.
  6. Add cooked pasta and seared steak back to the skillet. Toss everything together until well coated in sauce. If sauce is too thick, adjust consistency with reserved pasta water, adding 1 tablespoon at a time.
  7. Season with salt and black pepper to taste. Garnish with fresh herbs if desired and serve hot.

Notes

Bring steak to room temperature before cooking for even searing. Slice steak against the grain for maximum tenderness. Stir constantly after adding cream to prevent curdling. For milder flavor, substitute sweet paprika for smoked paprika. Store leftovers in airtight container in refrigerator for up to 4 days or freeze for up to 3 months.
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