Creamy Paprika Steak Shells

This Creamy Paprika Steak Shells dish is a luxurious, one-pan-style comfort meal that turns a simple pasta night into a steakhouse-quality experience. By searing the sirloin or ribeye at high heat first, you create a savory “fond”—those browned bits at the bottom of the skillet—which acts as the flavor foundation for the paprika-infused cream sauce. The shell pasta is the perfect choice here, as its hollow shape acts like a little scoop to capture the velvety Parmesan and beef broth reduction.

Creamy Paprika Steak Shells

Ingredients:

Step-by-Step Directions:

Step 1: The Pasta Prep: Cook the shell pasta in a large pot of heavily salted water. Drain and set aside.

Tip: Cook the pasta for 1 minute less than the package directions for “al dente.” It will finish cooking in the hot cream sauce later, preventing the shells from becoming mushy.

Step 2: The High-Heat Sear: Season the steak bites with salt, pepper, and a pinch of the smoked paprika. Heat the olive oil in a large skillet over medium-high heat. Sear the steak for 2–3 minutes per side until deeply browned. Remove to a plate.Crucial Step: Do not crowd the pan! If the steak pieces are touching, they will steam instead of sear. Work in batches if necessary to get that dark, savory crust.

Step 3: The Pan Gravy: Reduce heat to medium and melt the butter in the same skillet. Sauté the minced garlic for 1 minute until fragrant. Pour in the heavy cream and beef broth, using a wooden spoon to scrape up all those delicious browned steak bits from the bottom of the pan.

Step 4: The Creamy Reduction: Let the liquid simmer gently for 3–4 minutes until it starts to thicken. Stir in the Parmesan cheese until the sauce is completely smooth and glossy.

Step 5: The Final Toss: Add the cooked shells and the steak bites (along with any juices from the plate) back into the skillet. Toss gently for 1–2 minutes until the sauce clings to every shell. Remove from heat and garnish with fresh parsley.