About This Recipe
Creamy pasta shells with tender steak and a smoky paprika sauce.
Ingredients
- 1 lb steak (sirloin, ribeye, or strip), cut into bite-sized cubes
- 2 tbsp olive oil
- 2 tbsp butter
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 2 tsp smoked paprika (or regular paprika)
- 1 tsp Italian seasoning
- 1/2 tsp chili flakes (optional, for heat)
- 1 cup beef broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 12 oz medium pasta shells
- Salt & pepper, to taste
- Fresh parsley, for garnish
Kitchen Tools
Instructions
Chef's Tips
Use high-quality steak for the best flavor.
Don’t overcook the steak; sear it quickly for tenderness.
Freshly grated Parmesan cheese melts better and tastes better.
Common Mistakes to Avoid
Overcooking the steak makes it tough.
Not salting the pasta water affects the flavor.
Adding cold cream to hot sauce can cause curdling.
Variations
Vegetarian: Substitute steak with mushrooms or zucchini.
Spicy: Add extra chili flakes or a dash of cayenne pepper.
Cheesy: Mix in mozzarella or provolone cheese.
Storage & Freezing
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet or microwave.
Conclusion
Enjoy this comforting and flavorful Creamy Paprika Steak Shells, a perfect weeknight meal!
Frequently Asked Questions
Yes, penne, rotini, or farfalle work well as substitutes.
You can prepare the sauce and pasta in advance, but cook the steak just before serving for best results.
No, but you can use gluten-free pasta to make it gluten-free.
Yes, mushrooms, bell peppers, or spinach are great additions.
Ensure the cream is at room temperature before adding it to the hot sauce, and avoid boiling the sauce after adding the cream.
Gently reheat in a skillet over medium heat, adding a splash of beef broth or cream to loosen the sauce as needed.
Yes, but smoked paprika adds a unique smoky flavor that enhances the dish.