Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 4
Difficulty: Easy
Flavor Intensity: Bold, smoky, creamy

Introduction

Hearty, creamy, and full of bold flavor, these Creamy Paprika Steak Shells combine tender pieces of steak with perfectly cooked pasta in a luscious paprika-spiked cream sauce. It’s comfort food with a touch of elegance—perfect for weeknight dinners or cozy weekends when you want something indulgent but not complicated.

This dish delivers a satisfying balance of spice, richness, and umami, all coated in creamy sauce and nestled in bite-sized pasta shells that hold onto every drop. Whether you’re a fan of Hungarian paprika, steakhouse flavors, or just one-pot pastas, this meal hits the mark.

What Makes This Dish Special?

• Bold, smoky flavor from paprika and seared steak
• Comforting and rich cream sauce
• Quick-cooking—ready in under 45 minutes
• Perfect for meal prep or family dinners
• Easy to customize with vegetables or cheese

Ingredients

For the Steak:

• 1 lb sirloin, flank steak, or ribeye, thinly sliced
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and black pepper, to taste
• 1 tbsp olive oil or butter

For the Pasta and Sauce:

• 8 oz medium pasta shells
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 ½ tsp smoked paprika
• 1 tsp onion powder
• 1 tbsp flour
• 1 ½ cups beef broth
• 1 cup heavy cream
• ½ cup sour cream (adds tang and creaminess)
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste
• Optional: pinch of chili flakes for heat

Garnish:

• Chopped fresh parsley
• Extra Parmesan cheese

Preparation Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook the pasta shells until al dente, according to package directions.
3. Reserve ½ cup of pasta water, then drain and set aside.

Tip: Shells work well because they hold the creamy sauce, but you can also use penne, rigatoni, or rotini.

Step 2: Prepare and Sear the Steak

1. Slice your steak thinly against the grain for tenderness.
2. Season with smoked paprika, garlic powder, salt, and pepper.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
4. Add steak in batches to avoid overcrowding. Sear for 1–2 minutes per side until browned and just cooked through.
5. Remove steak and set aside on a plate. Cover loosely with foil to keep warm.

Pro Tip: Don’t overcook the steak—it will go back into the pan later to reheat.

Step 3: Make the Creamy Paprika Sauce

1. In the same skillet, reduce heat to medium and add 2 tbsp butter.
2. Add garlic, onion powder, and smoked paprika. Sauté for about 1 minute until fragrant.
3. Sprinkle in flour and whisk to form a roux. Cook for 1 minute.
4. Slowly whisk in the beef broth, scraping up any browned bits from the pan.
5. Stir in the heavy cream and bring to a gentle simmer for 4–5 minutes, until thickened.
6. Add sour cream and Parmesan cheese, stirring until smooth.
7. Taste and adjust seasoning with salt, pepper, or chili flakes if desired.

Step 4: Combine and Finish

1. Add the cooked pasta shells into the sauce and toss to coat.
2. Stir in the steak and let everything simmer together for another 1–2 minutes to blend the flavors.
3. If the sauce is too thick, add a splash of the reserved pasta water to loosen.

Step 5: Serve

• Plate into bowls and garnish with chopped parsley and extra Parmesan.
• Serve immediately with garlic bread, crusty rolls, or a green salad.

Serving Suggestions

This dish is rich and satisfying, so keep your sides light:

• Garlic bread or warm baguette
• Simple side salad with vinaigrette
• Roasted vegetables like broccoli or asparagus
• A crisp white wine (like Sauvignon Blanc or Chardonnay)

Variations

Extra Cheesy:

Add shredded mozzarella or Fontina for a gooier, cheesier sauce.

Chicken Instead of Steak:

Use thinly sliced chicken breast or rotisserie chicken if you prefer poultry.

Veggie Version:

Use mushrooms, zucchini, or eggplant instead of meat—great for vegetarians.

Add Bacon:

Stir in crumbled cooked bacon for added smoky richness.

Storage & Reheating

Fridge:

• Store leftovers in an airtight container for up to 4 days.

Freezer:

• Freeze in portions for up to 2 months. Thaw in the fridge overnight.

To Reheat:

• Warm gently on the stovetop with a splash of cream or broth to rehydrate the sauce.
• Microwave in 1-minute intervals, stirring in between.

Nutritional Info (Per Serving – Approximate)

Nutrient	Amount
Calories	520 kcal
Carbohydrates	35 g
Protein	28 g
Fat	32 g
Saturated Fat	15 g
Fiber	2 g
Sugar	3 g
Sodium	620 mg

Note: Nutritional values may vary depending on the cut of steak, cream, and cheese used.

Frequently Asked Questions

Can I use milk instead of cream?

Yes, but the sauce will be thinner. Whole milk works best. Add a bit more flour to thicken if needed.

What’s the best steak cut for this dish?

Sirloin is affordable and flavorful. Ribeye is richer and more tender. Flank steak is lean but flavorful when sliced thinly against the grain.

Can I make this dish ahead?

Yes! Prepare everything and refrigerate. Reheat gently on the stove with a splash of broth or cream to revive the sauce.

Final Thoughts

If you’re craving something hearty, creamy, and just a little indulgent, Creamy Paprika Steak Shells delivers in every way. It’s a no-fuss, one-pan kind of meal that feels fancy but is surprisingly easy to pull together. It’s also endlessly flexible—add veggies, swap proteins, or punch up the heat to suit your taste.

Whether it’s for a weeknight dinner or a Saturday date-night meal at home, this pasta dish is bound to become a regular in your rotation. So grab a fork, pour a glass of wine, and dig into comfort food done right.

Prep Time: 15 minutes
Chill Time: 4 hours or overnight
Bake Time: 45–50 minutes
Total Time: ~5 hours (includes chill time)
Serves: 8
Difficulty: Easy
Flavor Intensity: Sweet, tropical, and rich

Introduction

Craving a sweet, tropical twist on a brunch classic? This Hawaiian French Toast Bake is everything you love about traditional French toast—but infused with coconut milk, pineapple, and sweet Hawaiian bread. It’s soft, custardy, and golden on top with hints of vanilla and cinnamon. The tropical fruit and a buttery coconut topping make every bite feel like breakfast on a beach in Maui.

Perfect for holidays, Sunday brunches, or even breakfast-for-dinner, this make-ahead baked French toast will become a go-to in your kitchen. It’s easy, crowd-pleasing, and pairs beautifully with coffee or mimosas.

Ingredients

For the French Toast Base:

• 1 loaf of Hawaiian sweet bread (about 16 oz), cubed
• 5 large eggs
• 1 1/4 cups coconut milk (or regular whole milk)
• 1/2 cup heavy cream
• 1/2 cup brown sugar
• 1 tsp pure vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup crushed pineapple, well-drained

For the Coconut Streusel Topping:

• 1/2 cup shredded sweetened coconut
• 1/3 cup brown sugar
• 1/4 cup all-purpose flour
• 1/2 tsp cinnamon
• 1/4 cup unsalted butter, melted

Optional Toppings for Serving:

• Toasted coconut flakes
• Fresh pineapple chunks
• Whipped cream
• Maple syrup
• Macadamia nuts, chopped

Step-by-Step Instructions

Step 1: Prepare the Bread

1. Cut the Hawaiian sweet bread into 1-inch cubes.
2. Spread into a lightly greased 9×13-inch baking dish.

Tip: Use slightly stale bread for better texture—it soaks up the custard without becoming mushy.

Step 2: Mix the Custard

In a large mixing bowl, whisk together:

• Eggs
• Coconut milk
• Heavy cream
• Brown sugar
• Vanilla
• Cinnamon
• Salt

Then, fold in the drained crushed pineapple.

Step 3: Combine and Chill

1. Pour the custard evenly over the bread cubes.
2. Gently press the bread down to ensure it absorbs the mixture.
3. Cover tightly with foil or plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Step 4: Make the Coconut Streusel Topping

In a small bowl, mix:

• Shredded coconut
• Brown sugar
• Flour
• Cinnamon
• Melted butter

Stir until crumbly. Cover and store in the fridge until ready to bake.

Step 5: Bake the French Toast

1. Preheat oven to 350°F (175°C).
2. Remove the dish from the fridge and sprinkle the coconut streusel topping evenly over the soaked bread.
3. Bake uncovered for 45–50 minutes, or until golden brown and the center is set.

Tip: If the top starts to brown too quickly, cover with foil during the last 10 minutes of baking.

Step 6: Serve It Up

Let the Hawaiian French Toast Bake cool for 5–10 minutes before slicing.

Top with:

• Toasted coconut
• Fresh pineapple
• Maple syrup
• Whipped cream
• Chopped macadamia nuts

Serve warm and enjoy a bite of paradise with every forkful.

Serving Suggestions

This tropical bake pairs wonderfully with:

• Bacon or sausage for a salty-sweet combo
• Fresh fruit salad (especially mango, kiwi, and berries)
• Coffee with coconut milk creamer
• Tropical mimosas (pineapple juice + champagne)

It’s perfect for:

• Brunch parties
• Easter or Mother’s Day
• Holiday breakfasts
• Potluck gatherings

Make-Ahead & Storage Tips

Make-Ahead:

This is a great overnight recipe. Prep the night before and just bake in the morning.

Freezing:

Bake it first, then cool and wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Reheat in the oven at 350°F for 20–25 minutes.

Leftovers:

Store in an airtight container in the fridge for up to 4 days. Reheat individual slices in the microwave or oven.

Customization Ideas

Tropical Fruit Medley

Mix in chopped mango, banana, or papaya for more island flavor.

Chocolate Chip Twist

Add white chocolate or dark chocolate chips for a decadent upgrade.

Coconut Cream Drizzle

Top with a glaze made from coconut milk and powdered sugar.

Gluten-Free Version

Use your favorite gluten-free sweet bread and ensure your streusel ingredients are GF-friendly.

Nutritional Info (Per Serving, Approximate)

Nutrient	Amount (approx.)
Calories	370 kcal
Carbohydrates	38g
Protein	7g
Fat	20g
Saturated Fat	13g
Fiber	2g
Sugar	20g
Sodium	220mg

Note: This may vary based on exact brands and topping choices.

FAQs

Can I use a different kind of bread?

Yes, brioche or challah also work beautifully if Hawaiian bread isn’t available.

What if I don’t like coconut?

Substitute regular milk for coconut milk, skip the shredded coconut in the topping, and use butter instead of coconut oil (if you’re adapting).

Can I make this dairy-free?

Yes! Use coconut cream instead of heavy cream and a plant-based milk alternative. Use dairy-free butter for the streusel.

Can I make it less sweet?

Cut the brown sugar in half in both the custard and topping. You’ll still get sweetness from the pineapple and bread.

Conclusion

The Hawaiian French Toast Bake is a tropical, comforting, and crowd-pleasing breakfast casserole you’ll come back to again and again. With its creamy coconut custard, bursts of pineapple, and irresistible coconut streusel, it’s like a vacation in every bite. Best of all, it’s make-ahead, customizable, and guaranteed to impress anyone lucky enough to be at your breakfast table.

In a world overrun by oat-heavy, banana-laden pancake recipes demanding the constant roar of a blender, I set out to create something different: the ultimate Protein Pancakes—no oats, no bananas, no fancy equipment required. These gluten-free, keto-friendly stacks pack an impressive 40 grams of protein into just 300 calories, delivering a guilt-free breakfast that doesn’t compromise on taste or simplicity.

Unveiling the Protein Powerhouse

Breaking away from the norm, these protein pancakes skip the usual oats and bananas in favor of a smarter, cleaner approach. Packed with protein and tailored for a range of dietary needs, they’re gluten-free, keto-friendly, and blissfully blender-free—proving that simplicity and nutrition can go hand in hand.

The Versatility of Protein Powder

One of the best things about this recipe is its flexibility—you can use any flavored protein powder you love. Just make sure it actually tastes good, because the flavor of your pancakes depends heavily on it. Steer clear of unflavored whey protein; it simply won’t deliver the rich, satisfying taste that makes these pancakes a standout breakfast option.

Ingredients: Selecting the Building Blocks

Let’s talk ingredients—the foundation of any great recipe.
What makes these protein pancakes shine isn’t just their high protein content, but the ability to tweak and tailor them to your taste. Here are the essentials you’ll need to whip up this simple, satisfying stack:

• 2 eggs
• 2 scoops whey protein powder (roughly ¼ cup; flavored varieties like Premier or Quest work best)
• 1 teaspoon baking powder
• 2–4 tablespoons water or unsweetened almond milk (adjust for desired batter consistency)
• Cooking spray, butter, or coconut oil (for greasing the pan)

Breakfast Redefined

Adding these high-protein pancakes to your morning routine means starting your day with a fluffy, delicious, and nutrient-packed meal. Easy to make and incredibly satisfying, they’re the perfect quick breakfast that keeps you full and energized all the way to lunchtime

How to make the Perfect Protein Pancakes

Making these protein pancakes is incredibly simple. With a quick prep time and minimal cleanup, you’ll have a hearty, high-protein breakfast on your plate in no time.

Step-by-Step Instructions

1. Heat the Skillet
Set a nonstick skillet over medium heat. Generously coat it with butter, coconut oil, or cooking spray. Let it melt fully to create a slick, non-stick surface.

2. Mix the Batter
In a mixing bowl, whisk together:

• 2 eggs
• 2 scoops (approx. ¼ cup) of flavored whey protein powder
• 1 tsp baking powder
• 2–4 tbsp water or almond milk (add gradually to reach your desired consistency)

Let the batter rest for about 5 minutes. This allows the ingredients to fully combine and results in a better texture.

3. Cook the Pancakes
Pour the batter onto the skillet using a ¼ cup measure for each pancake. Cook until you see bubbles forming on the surface—this means it’s time to flip. Cook the other side for another 1–2 minutes until golden brown and cooked through.

Serving Suggestions

Top your protein-packed pancakes with fresh fruit, a drizzle of sugar-free syrup, or a pat of butter for a satisfying finish. Want to turn breakfast into a full high-protein feast? Pair them with scrambled egg whites, turkey bacon, or an Orange Juice Smoothie for a balanced and energizing start to your day.

Pro Tips for Pancake Perfection

Customize your pancakes to suit your taste! Try topping them with:

• Fresh fruit
• Sugar-free maple syrup
• A pat of butter

For added flavor and texture, mix fruits like raspberries, blueberries, strawberries, or even banana slices directly into the batter.

Texture Troubleshooting

Protein pancakes can behave differently depending on the type of powder used. Here’s how to fix common issues:

• Too dry? Add a bit more liquid or mix in moisture-rich ingredients like:
  • Mashed banana
  • Greek yogurt
  • Cottage cheese
  • Pumpkin puree
  • Applesauce
• Too runny? Thicken the batter with a little extra protein powder or a spoonful of instant oats (if you’re not strictly oat-free).

Protein Powder Picks

Whey protein works best for this recipe, but feel free to experiment with:

• Plant-based protein powders
• Dairy-free options
• Gluten-free blends

Keep in mind: each type can affect the texture and cook time, so a little trial and error might be needed to find your perfect match

Flavor Extravaganza

Take your pancakes to the next level with simple flavor boosters and indulgent toppings:

In the batter:

• A dash of cinnamon or nutmeg
• A splash of vanilla extract

On top:

• Buttermilk Syrup or Cinnamon Buttermilk Syrup
• Nutella, peanut butter, or your favorite nut butter
• A sprinkle of sugar-free chocolate chips for a sweet, guilt-free treat

These add-ins and toppings turn your protein-packed breakfast into a full-blown flavor celebration—without compromising your nutrition goals.

Storing and Freezing

Store leftover pancakes in an airtight container in the fridge for 2–3 days. Perfect for meal-prepping a few days ahead

These protein pancakes freeze beautifully—ideal for busy mornings.

• Let the cooked pancakes cool completely on a wire rack.
• Place them on a baking sheet in a single layer and freeze for about 1 hour.
• Transfer the frozen pancakes to a freezer-safe zip-top bag or airtight container.
• Store in the freezer for up to 2 months.

Reheating:
When you’re ready to enjoy, simply thaw and reheat:

• Microwave: 30–60 seconds
• Toaster: Toast until heated through and lightly crisped

Enjoy a warm, protein-packed breakfast in minutes—no blender, no hassle