That sounds rich already 😄 Let’s make Creamy Paprika Steak Shells—cozy, savory, a little smoky, very weeknight-luxury.
Creamy Paprika Steak Shells
Ingredients:
- 12 oz pasta shells
- 1 lb steak (sirloin, ribeye, or flank), thinly sliced
- 2 tbsp butter or olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1½ tsp paprika (smoked paprika = 🔥 if you have it)
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ cup beef broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Optional: pinch of red pepper flakes or cayenne
- Fresh parsley for garnish (optional)
Instructions:
- Cook pasta: Boil shells in salted water until al dente. Reserve ½ cup pasta water, then drain.
- Sear steak: Heat 1 tbsp oil or butter in a large skillet over medium-high. Season steak lightly with salt and pepper. Sear quickly (1–2 minutes per side). Remove and set aside.
- Build flavor: In the same skillet, add remaining butter/oil. Sauté onion until soft, about 3–4 minutes. Add garlic and paprika; cook 30 seconds until fragrant.
- Sauce it up: Pour in beef broth, scraping up the browned bits. Lower heat and stir in cream. Simmer 3–5 minutes until slightly thickened.
- Cheese + pasta: Stir in Parmesan, then add cooked shells. Splash in pasta water if needed for silkiness.
- Finish: Return steak to the pan, toss gently, and heat just until warmed through. Taste and adjust seasoning.
Optional Upgrades:
- 🧄 Add mushrooms with the onions
- 🧀 Swap half the Parmesan for Gruyère
- 🍋 Tiny squeeze of lemon at the end to brighten
- 🥬 Toss in spinach right before serving
Serve it hot, creamy, and unapologetically indulgent.
If you want this one-pan, extra spicy, or with chicken instead, I’ve got you 👌
