Creamy Paprika Steak Shells

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.