Creamy Paprika Steak Shells

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Creamy Paprika Steak Shells

Bringing together the best of both worlds—tender, perfectly seared top sirloin and a rich, smoky cream sauce wrapped in cozy pasta shells—this dish is the ultimate weeknight comfort food. The smoked paprika gives the sauce a deep, savory warmth that elevates a standard pasta night into something truly special.

1. Essential Ingredients

  • The Pasta: 12 oz medium pasta shells (their curved shape is fantastic for scooping up thick, velvety sauce).
  • The Steak: 1 lb top sirloin steak, cut into thin bite-sized strips or small cubes.
  • The Seasoning & Sear:
    • 1.5 tsp smoked paprika (plus an extra pinch for finishing)
    • 1 tsp garlic powder, salt, and freshly cracked black pepper
    • 2 tbsp olive oil and 1 tbsp butter
  • The Creamy Paprika Sauce:
    • 1 small yellow onion, finely diced
    • 3 cloves garlic, minced
    • 1/2 cup low-sodium beef broth
    • 1 cup heavy cream (or half-and-half for a slightly lighter option)
    • 1/2 cup freshly grated Parmesan cheese
    • Optional touch: 1 tsp tomato paste for extra depth and color

2. Step-by-Step Instructions

  • Cook the Shells: Bring a large pot of salted water to a boil. Cook the pasta shells until al dente according to package directions, then drain (reserve about 1/2 cup of pasta water just in case you want to loosen the sauce later).
  • Season and Sear the Steak: In a bowl, toss your sirloin strips with salt, pepper, garlic powder, and smoked paprika until evenly coated. Heat the olive oil in a large skillet over medium-high heat. Add the steak and sear undisturbed for 2 to 3 minutes until a rich brown crust forms. Remove the steak from the pan and set it aside on a plate to keep it tender and juicy.
  • Build the Aromatics: Reduce the heat to medium. In the same skillet (leaving all those delicious browned steak bits behind), melt the butter. Add the diced onion and sauté for 3 to 4 minutes until soft and translucent, then stir in the minced garlic for about 1 minute until fragrant.
  • Simmer the Cream Sauce: Pour in the beef broth and heavy cream (stirring in the optional tomato paste if using). Bring the mixture to a gentle simmer, allowing it to bubble and thicken slightly for 3 to 4 minutes.
  • Melt the Cheese: Stir in the freshly grated Parmesan cheese until it melts completely into a smooth, glossy, velvety cream sauce.
  • Bring It All Together: Toss the cooked pasta shells and the resting steak (along with any juices) back into the skillet. Stir gently until every shell is coated in the smoky paprika cream sauce.

💡 Pro-Tip

If you want to add a pop of color and fresh flavor right before serving, garnish the bowls with a sprinkle of freshly chopped Italian parsley and a tiny pinch of smoked paprika!

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