Creamy Paprika Steak Shells
A delightful comfort food featuring tender steak and pasta in a rich, smoky creamy sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb Steak (sirloin, flank, or ribeye) Use a high-quality steak for the best flavor.
- 8 oz Medium Shell Pasta Substitutes: Cavatappi, rotini, or penne can be used.
- 2 tbsp Olive Oil For sautéing and flavor. Use oil with a high smoke point.
- 1 tbsp Butter Adds richness to the sauce. Use additional olive oil if dairy-free.
- 1 small Onion, diced Provides aromatic depth.
- 3 cloves Garlic, minced Enhances the flavor profile. Adjust quantity based on preference.
- 1.5 tsp Smoked Paprika Delivers a bold, earthy flavor; key to the sauce.
- 1 cup Heavy Cream Creates the creamy texture of the sauce. Cream cheese can be used for added flavor.
- 0.5 cup Beef Broth or White Wine De-glazes the pan and adds umami.
- 0.5 cup Grated Parmesan Provides salinity and richness to the sauce.
- Salt & Black Pepper Essential for seasoning to taste.
- Optional Herbs (Fresh parsley or thyme) For garnish, adding color and freshness.
Instructions
Preparation
- Cook the pasta according to package instructions. Drain and set it aside.
- In a large skillet, heat olive oil over medium-high heat. Season the steak with salt and pepper and cook until browned. Remove and slice the steak.
- In the same pan, reduce the heat and add butter, onions, and garlic. Sauté until softened.
Cooking
- Stir in the smoked paprika, then add heavy cream and beef broth. Bring to a simmer.
- Mix in the cooked pasta and sliced steak. Add Parmesan cheese, stirring until everything is coated well.
Serving
- Serve warm, garnished with optional herbs.
Notes
To keep leftovers fresh, store the dish in an airtight container in the fridge for up to three days. You can also freeze the dish for up to a month. When reheating, warm it gently on the stove or in the microwave, adding a splash of cream or broth to restore the sauce's creaminess.