Creamy Paprika Steak Shells

This Creamy Paprika Steak Shells dish is a sophisticated take on a classic pasta skillet. The smoked paprika provides a beautiful copper hue and a woody, deep flavor that bridges the gap between the rich seared steak and the velvety cream sauce. Using shell pasta is a smart choice here, as the “cup” shape of the shells acts as a perfect vessel to hold onto the Parmesan-infused gravy and the minced garlic bits.

Creamy Paprika Steak Shells

Ingredients:

For the Pasta & Meat:

For the Sauce:

How To Make Creamy Paprika Steak Shells:

Step 1: Boil the Shells: Cook the shell pasta in a large pot of salted water according to the package directions. Drain and set them aside.

Tip: Reserve about 1/4 cup of the pasta water before draining. If your sauce gets too thick once you add the pasta back in, a splash of this starchy water will help loosen it up while keeping it silky.

Step 2: Sear the Steak: Pat the steak pieces dry with a paper towel (this ensures a better crust). Season them generously with salt, pepper, and the smoked paprika. Heat the olive oil in a large skillet over medium-high heat and sear the bites for 2/3 minutes per side. Remove the meat to a plate so it doesn’t overcook.

Step 3: Build the Flavor: Reduce the heat to medium and melt the butter in the same skillet. Add the minced garlic and sauté for 1 minute. Pour in the heavy cream and beef broth, making sure to scrape the bottom of the pan to release the “fond” (those flavorful browned steak bits).

Step 4: Simmer and Melt: Let the liquid simmer for 3/4 minutes until it begins to reduce and thicken. Stir in the Parmesan cheese until it is completely melted and the sauce is smooth and glossy.

Step 5: The Final Toss: Add the cooked shells and the seared steak (along with any juices on the plate) back into the skillet. Gently toss everything together until the shells are filled with sauce.

Step 6: Serve: Remove from the heat and garnish with fresh parsley. Serve immediately while the sauce is at its creamiest.