Creamy Paprika Steak Shells

In this dish, we cook tender pieces of steak in a creamy, paprika-flavored sauce, then mix them with shell pasta. The sauce is rich and smoky, and the pasta soaks it all up. It’s comforting and satisfying.

Ingredients

• 1 lb (≈ 450 g) steak (sirloin or flank), cut into thin strips
• 2 tablespoons olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• Salt and black pepper, to taste
• 12 oz (≈ 340 g) medium shell pasta
• 2 tablespoons butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• ½ cup beef broth
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the pasta
   Bring a large pot of salted water to boil. Add the shell pasta and cook until just al dente (follow package directions). Drain and set aside.
2. Season the steak
   In a bowl, toss the steak strips with the smoked paprika, garlic powder, salt, and black pepper so every piece is coated.
3. Sear the steak
   Heat olive oil in a large skillet over medium-high heat. Add the seasoned steak strips and sear (cook) until they are browned and cooked to your liking (about 3–4 minutes per side). Remove them from the skillet and set aside.
4. Make the sauce base
   In the same skillet, melt the butter. Add the chopped onion and minced garlic and sauté until the onion is soft and translucent (2–3 minutes).
5. Add tomato paste and liquids
   Stir in the tomato paste. Then pour in the beef broth and heavy cream. Bring the mixture to a gentle simmer.
6. Thicken sauce & add cheese
   Stir in the grated Parmesan. Let the sauce simmer for another 2–3 minutes until it thickens slightly. Keep stirring so it stays smooth.
7. Combine pasta and steak
   Add the cooked shell pasta and the seared steak back into the skillet. Toss gently so everything is well coated and heated through.
8. Garnish and serve
   Sprinkle chopped fresh parsley on top. Serve immediately while hot.

Duration:
Prep Time: ~10 minutes
Cook Time: ~20 minutes
Total Time: ~30 minutes

Ingredients:

• Steak (thin strips)
• Olive oil
• Smoked paprika
• Garlic powder
• Salt & black pepper
• Shell pasta
• Butter
• Onion
• Garlic
• Tomato paste
• Beef broth
• Heavy cream
• Parmesan cheese
• Fresh parsley

Instructions:

1. Cook pasta until al dente, drain.
2. Season steak with paprika, garlic powder, salt & pepper.
3. Sear steak in hot oil, then remove.
4. In same pan, melt butter, cook onion & garlic until soft.
5. Add tomato paste, beef broth, cream; simmer.
6. Stir in Parmesan until sauce thickens.
7. Return steak and pasta to sauce, toss to coat.
8. Garnish with parsley and serve hot.

Tips & Tricks

• Use a tender cut of steak (sirloin or flank) and slice thinly for best texture.
• Don’t overcook the steak — just sear enough to brown the edges; it continues cooking in the sauce.
• Lower the heat before adding cream so the sauce doesn’t break (separate).
• If the sauce becomes too thick, add a splash of broth or pasta cooking water to loosen.
• Taste and adjust seasoning toward the end — creamy sauces can mute salt and spices.