Creamy Paprika Steak Shells
Creamy paprika steak shells feature tender steak strips, smoky paprika, pasta shells, and a velvety cream sauce. It’s the ultimate comfort food — hearty, bold, and irresistibly flavorful.
Equipment
- skillet
- large pot for boiling pasta
- knife and cutting board for steak and veggies
- measuring cups and spoons
- strainer or colander to drain pasta
Ingredients
- 1 lb sirloin or flank steak, cut into strips
- 2 tsp paprika (smoked or sweet)
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 cup heavy cream
- 0.5 cup beef broth
- 8 oz medium pasta shells
- 0.5 cup Parmesan cheese
- salt and pepper to taste
- fresh parsley for garnish
Instructions
- Season steak strips with paprika, salt, and pepper.
- Heat olive oil in a skillet and sear steak until browned. Remove and set aside.
- In the same skillet, sauté onion and garlic until softened and fragrant.
- Pour in cream and beef broth. Let simmer until slightly thickened.
- Boil pasta shells in salted water until al dente, then drain.
- Return steak to the skillet, stir in cooked pasta, and mix well to coat.
- Add Parmesan cheese and stir until melted and creamy.
- Garnish with fresh parsley and serve immediately.
Notes
For a lighter sauce, swap heavy cream with half-and-half or Greek yogurt. Try smoked gouda or cheddar instead of Parmesan. For heat, use hot Hungarian paprika or add cayenne. Substitute mushrooms for a vegetarian version.
Nutrition
Calories: 520kcalCarbohydrates: 46gProtein: 32gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 95mgSodium: 620mgPotassium: 520mgFiber: 3gSugar: 5gVitamin A: 1220IUVitamin C: 6mgCalcium: 210mgIron: 3.1mg