Why You’ll Love This Recipe
This pasta dish combines tender steak with a creamy paprika-infused sauce that clings beautifully to each shell. The sauce is velvety smooth with just the right amount of spice, and the steak brings richness and depth. It’s quick enough for a weeknight but impressive enough for guests. With simple ingredients and bold flavors, it’s comfort food at its finest—creamy, meaty, and irresistibly satisfying.
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Creamy Paprika Steak Shells: A Rich, Flavorful Comfort Dish Inspired by Michelle
- Total Time: 35 mins
- Yield: 4 servings
- Diet: Halal
Description
Michelle’s Creamy Paprika Steak Shells Rich is a luxurious, comforting pasta dish featuring tender seared steak bites tossed with pasta shells in a smoky, creamy paprika sauce — rich, hearty, and full of flavor.
Ingredients
- 12 oz medium pasta shells
- 1 lb sirloin or ribeye steak, cut into bite-sized pieces
- 2 tbsp olive oil
- 2 tbsp butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp sweet paprika
- 1/2 tsp crushed red pepper flakes (optional)
- 1 cup beef broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp Worcestershire sauce
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook pasta shells in salted boiling water according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Season steak pieces generously with salt, pepper, and 1/2 tsp smoked paprika.
- Heat olive oil in a large skillet over medium-high heat. Sear steak pieces for 2–3 minutes per side until browned and cooked to your desired doneness. Remove from skillet and set aside.
- In the same skillet, add butter and onion. Cook for 2–3 minutes until softened, then add garlic and remaining paprika. Cook for another 30 seconds until fragrant.
- Deglaze the pan with beef broth, scraping up any browned bits, and simmer for 2 minutes.
- Stir in heavy cream, Worcestershire sauce, and Parmesan cheese. Reduce heat to low and let simmer until the sauce thickens slightly, about 5 minutes.
- Return the steak and cooked pasta shells to the skillet, tossing to coat evenly in the creamy paprika sauce. Add reserved pasta water a little at a time if needed to loosen the sauce.
- Season with additional salt and pepper to taste.
- Garnish with chopped parsley and extra Parmesan before serving.
Notes
- Use smoked paprika for a deeper, more robust flavor; substitute with regular paprika for a milder taste.
- For a spicy twist, add cayenne or extra red pepper flakes.
- Sirloin, ribeye, or flank steak all work well — slice thinly for tenderness.
- This dish pairs perfectly with garlic bread and a side salad.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: American-European Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Steak (Ribeye, Sirloin, or Flank)
Tender and juicy cuts work best. Slice thinly against the grain for maximum tenderness.
Pasta Shells
Small or medium shells hold the sauce perfectly in every bite.
Olive Oil
Used for searing the steak and sautéing aromatics.
Butter
Adds richness to the sauce and balances the smoky paprika flavor.
Onion
Finely chopped for sweetness and depth in the creamy sauce.
Garlic
Essential for building rich, aromatic flavor.
Paprika
The star of the dish—use sweet or smoked paprika for a deep, warm flavor and beautiful color.
Heavy Cream
Creates the silky, rich texture that makes this sauce unforgettable.
Beef Broth
Adds savory depth and helps balance the creaminess.
Parmesan Cheese
Melted into the sauce for added umami and a creamy finish.
Salt and Black Pepper
Simple seasonings that enhance every element of the dish.
Fresh Parsley
For garnish and a fresh contrast to the rich sauce.
Optional Add-Ins
A dash of crushed red pepper for heat or a splash of white wine for brightness.
Directions
- Cook the Pasta: Boil the pasta shells in salted water according to package directions until al dente. Drain, reserving ½ cup of pasta water.
- Sear the Steak: Pat steak slices dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear steak for 1–2 minutes per side until browned but still juicy. Remove from the pan and set aside.
- Sauté the Aromatics: In the same pan, reduce heat to medium and add butter. Sauté chopped onion until soft and translucent, about 3–4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
- Build the Sauce: Stir in paprika, then slowly pour in beef broth and heavy cream. Simmer gently for 3–5 minutes until slightly thickened. Add Parmesan cheese and stir until melted and smooth. Season with salt and pepper to taste.
- Combine Everything: Return the steak and cooked pasta shells to the skillet. Toss gently to coat everything in the creamy paprika sauce. Add a splash of pasta water if the sauce is too thick.
- Serve: Garnish with chopped parsley and extra Parmesan. Serve immediately while hot and creamy.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4 people and takes about 30 minutes total—10 minutes prep time and 20 minutes cooking time.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of cream or broth to loosen the sauce. Avoid microwaving too long, as the steak can toughen.
Variations and Customizations
Smoky Bacon Twist
Add cooked, crumbled bacon to the sauce for extra smokiness and crunch.
Mushroom Paprika Shells
Sauté sliced mushrooms with the onions for an earthy, umami addition.
Spicy Cajun Version
Use Cajun seasoning instead of paprika for a bold, spicy flavor.
Chicken or Shrimp Substitute
Swap steak for chicken breast strips or shrimp for a lighter option.
Vodka Cream Paprika Sauce
Add a splash of vodka to the sauce for a subtle sharpness and restaurant-style depth.
Sun-Dried Tomato Upgrade
Stir in chopped sun-dried tomatoes for a tangy, savory kick.
Herb-Infused Version
Add fresh thyme or basil for extra aroma and balance.
Four-Cheese Indulgence
Blend Parmesan, mozzarella, fontina, and asiago for an ultra-creamy sauce.
Low-Carb Alternative
Serve over cauliflower rice or zucchini noodles for a lighter meal.
Roasted Garlic Richness
Use roasted garlic instead of raw for a milder, sweeter flavor.
FAQs
What type of steak works best for this recipe?
Ribeye, sirloin, or flank steak are ideal for tenderness and flavor.
Can I use milk instead of heavy cream?
You can, but the sauce will be thinner—try adding a bit more Parmesan to thicken.
What’s the difference between smoked and sweet paprika?
Smoked paprika adds a deep, smoky flavor, while sweet paprika is milder and slightly sweet.
Can I make it ahead of time?
Yes—store the sauce and pasta separately, then combine and reheat before serving.
Can I use a different pasta shape?
Absolutely—penne, rotini, or rigatoni all work well to hold the sauce.
How can I make the sauce thicker?
Simmer it longer or add a bit more cheese to increase creaminess.
Can I make it spicy?
Yes—add crushed red pepper flakes or hot paprika for a kick.
What sides go well with this dish?
Garlic bread, roasted veggies, or a crisp green salad complement it perfectly.
Can I use leftover steak?
Yes! Just slice it thinly and toss it in the sauce at the end to warm through.
Can I freeze this dish?
It’s best enjoyed fresh, but you can freeze the sauce separately for up to 2 months.
Conclusion
Creamy Paprika Steak Shells is a rich, comforting dish that turns simple ingredients into something extraordinary. The tender steak, smoky paprika, and velvety cream sauce come together for a meal that’s elegant yet effortless. Perfect for date nights, cozy dinners, or impressing guests, it’s a recipe that brings warmth and flavor to every table. Once you try it, you’ll see why it’s a favorite—it’s indulgence in the most delicious form.
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