Few meals strike the perfect balance between indulgence and satisfaction like a rich, creamy pasta dish — especially when it features juicy, pan-seared steak and smoky paprika in every bite. Creamy Paprika Steak Shells take the warmth of Hungarian paprika, the heartiness of seared beef, and the comfort of creamy pasta, fusing them into a dish that feels like a restaurant-quality indulgence with the coziness of a homemade classic.
Whether you're making a romantic dinner for two, serving a hearty family meal, or just treating yourself to something special, this dish delivers on all fronts — taste, texture, and satisfaction.
Why You’ll Love This Recipe
Quick but luxurious: It’s ready in under 45 minutes, but tastes like it’s been simmering for hours.
One-pan wonder: With a little strategic planning, you can minimize cleanup by using a single skillet.
Rich and flavorful: The cream sauce gets a deep, smoky boost from paprika and the umami punch of seared steak.
Crowd-pleasing: Even picky eaters will love the creamy sauce and juicy meat paired with familiar pasta.
Ingredients
Here’s everything you’ll need to make a generous serving of Creamy Paprika Steak Shells:
For the Steak:
1 lb (450g) sirloin or ribeye steak, cut into bite-sized cubes
1 tsp smoked paprika
1/2 tsp garlic powder
Salt and pepper, to taste
1 tbsp olive oil or butter
For the Sauce:
2 tbsp butter
1 small onion, finely chopped
3 cloves garlic, minced
1 tsp smoked paprika
1/2 tsp sweet paprika (optional for added depth)
1 tbsp flour
1 cup beef broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
For the Pasta:
10 oz (about 3 cups) medium pasta shells
Salt, for the pasta water
Instructions
- Cook the Pasta
Start by boiling water in a large pot, add a generous pinch of salt, and cook the pasta shells according to package instructions until al dente. Drain and set aside.
- Prepare the Steak
In a bowl, toss your steak cubes with paprika, garlic powder, salt, and pepper.
Heat a large skillet over medium-high heat with olive oil or butter.
Add the steak in a single layer (work in batches if needed) and sear for 1–2 minutes per side until browned. Don't overcook — you're aiming for juicy, medium-rare bites.
Remove from skillet and set aside.
- Make the Creamy Paprika Sauce
In the same skillet, lower the heat to medium and add butter.
Sauté the chopped onion for 3–4 minutes until soft and translucent.
Add minced garlic and sauté another 30 seconds until fragrant.
Sprinkle in the paprika and stir well to coat the onions and garlic.
Add the flour and stir to create a roux — cook for about 1 minute.
Gradually pour in beef broth, whisking constantly to avoid lumps.
Let the mixture simmer for 3–4 minutes until it thickens slightly.
Reduce heat and slowly stir in the heavy cream.
Simmer for another 3–5 minutes until the sauce is silky and thick.
Stir in the Parmesan cheese until fully melted and integrated. Taste and season with salt and pepper.
- Combine and Finish
Add the cooked pasta shells to the sauce, stirring gently to coat.
Fold in the seared steak and cook for another 1–2 minutes just to reheat and blend flavors. Avoid overcooking the meat.
Garnish with chopped parsley and a sprinkle of extra Parmesan if desired.
Tips for Success
● Don’t overcook the steak:
The key to tender bites is a quick, high-heat sear. The steak will finish cooking when tossed in the warm sauce later.
● Use smoked paprika for depth:
This is what gives the dish its distinctive warm and slightly smoky flavor. Sweet paprika adds a hint of sweetness, while hot paprika will spice things up — use based on your heat tolerance.
● Want more veggies?
Add sautéed mushrooms, spinach, or roasted red peppers for a more colorful and nutritious meal.
Variations to Try
Spicy Paprika Steak Shells
Add 1/4 to 1/2 tsp cayenne pepper or a dash of chili flakes to the sauce if you love a little heat.
Garlic Lover’s Version
Double the garlic for extra flavor, or finish with garlic butter.
Swap the Pasta
Not a fan of shells? This recipe also works beautifully with penne, fusilli, rigatoni, or even egg noodles.
Different Protein
Try thin-sliced chicken breast, ground beef, or even shrimp for a twist on the original.
How to Serve It
This dish stands alone beautifully but also pairs well with:
A fresh green salad with vinaigrette
Roasted or steamed vegetables (like asparagus or broccoli)
Garlic bread or a crusty baguette for dipping in the sauce
A light red wine like Pinot Noir or a chilled glass of white like Chardonnay
Storing and Reheating
● Refrigerate:
Store leftovers in an airtight container in the fridge for up to 3 days.
● Reheat:
Reheat on the stove over medium-low heat with a splash of cream or milk to restore the sauce’s texture. Microwave in 30-second bursts, stirring in between.
● Freeze:
This dish can be frozen, but the sauce may separate a bit upon reheating. To freeze, let cool completely, then place in an airtight freezer container for up to 1 month.
Nutritional Highlights (Per Serving)
While the exact values may vary depending on portion sizes and exact ingredients used, here’s a rough breakdown per serving (serves 4):
Calories: ~620
Protein: ~35g
Carbohydrates: ~40g
Fat: ~35g
Fiber: 2–3g
Final Thoughts
Creamy Paprika Steak Shells are more than just a meal — they’re a comforting, crave-worthy dish that brings richness and bold flavor without overwhelming complexity. The paprika adds a uniquely smoky dimension to the cream sauce, while the steak lends a hearty satisfaction that turns simple pasta into something extraordinary.