Why You’ll Love This Recipe
It is rich, quick to prepare, uses simple ingredients, features tender steak and a smoky-silky sauce, reheats well, and provides restaurant-quality comfort with minimal effort.
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Creamy Paprika Steak Shells: A Rich, Comforting Pasta Skillet for Any Night of the Week
- Total Time: 30 mins
- Yield: 4 servings
- Diet: Low Lactose
Description
Tender seared steak bites tossed in a silky, creamy paprika sauce with curled pasta shells—rich, comforting, and loaded with bold flavor.
Ingredients
- 12 oz pasta shells
- 1 lb steak (sirloin or ribeye), cut into bite-sized pieces
- 2 tbsp olive oil
- 1 tbsp butter
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp smoked paprika
- 1/2 tbsp sweet paprika
- 1 tsp Worcestershire sauce
- 1 cup beef broth
- 1 cup heavy cream
- 1/2 cup sour cream
- 1/2 cup grated Parmesan
- Salt and black pepper, to taste
- Parsley, for garnish
Instructions
- Cook pasta shells according to package directions. Reserve 1/2 cup pasta water, then drain.
- Season steak pieces with salt, pepper, and a pinch of smoked paprika.
- Heat olive oil in a skillet over medium-high heat. Sear steak until browned but still tender. Remove and set aside.
- Lower heat to medium. Add butter and sauté onions until soft, then stir in garlic.
- Add smoked paprika, sweet paprika, and Worcestershire sauce. Stir until fragrant.
- Pour in beef broth and simmer 2–3 minutes.
- Stir in heavy cream, sour cream, and Parmesan until sauce becomes smooth and creamy.
- Return steak to the skillet along with cooked pasta. Toss to coat, adding reserved pasta water as needed for consistency.
- Simmer 1–2 minutes until everything is well combined and glossy.
- Garnish with parsley and serve warm.
Notes
- Use ribeye for extra tenderness and richness.
- Add crushed red pepper for a spicy version.
- Swap sour cream for Greek yogurt to lighten it up.
- Pairs beautifully with roasted veggies or a green salad.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Steak (sirloin or flank)
Provides hearty, tender bites that sear beautifully and absorb the paprika cream sauce.
Pasta shells
Their cupped shape holds the sauce, making each forkful rich and flavorful.
Butter
Adds richness and helps sear the steak while building the sauce’s base.
Garlic
Infuses the sauce with warm, aromatic depth.
Onion
Softens into the sauce, contributing sweetness and balancing the smokiness of paprika.
Paprika (regular or smoked)
The star seasoning that gives the dish its bold color, warmth, and gentle smokiness.
Cream or half-and-half
Creates a silky, velvety sauce that coats the pasta perfectly.
Beef broth
Adds savory balance and prevents the sauce from becoming overly heavy.
Parmesan cheese
Adds nutty depth and helps thicken the sauce while enhancing flavor.
Salt and black pepper
Ensure proper seasoning of both the steak and sauce.
Parsley (optional)
Adds freshness and color for a bright finishing touch.
Directions
Begin by seasoning the steak generously with salt and black pepper. Heat butter in a large skillet over medium-high heat. Sear the steak on both sides until browned, then remove it from the skillet and let it rest. Cook the pasta shells in salted boiling water until al dente; drain and set aside.
In the same skillet used for the steak, reduce the heat slightly and add the chopped onion. Cook until softened and translucent. Stir in the garlic and cook briefly until fragrant. Sprinkle paprika over the mixture, stirring to coat the onions and release the spice’s aroma. Pour in the beef broth and scrape any browned bits from the pan to build flavor.
Reduce the heat and stir in the cream, allowing the mixture to simmer gently until it thickens. Add Parmesan and stir until it melts into the sauce. Slice the steak into thin strips and return it to the skillet. Add the cooked pasta shells and toss everything together until well combined. Simmer briefly to allow the flavors to meld. Adjust seasoning with additional salt and pepper if needed. Serve warm, finished with a sprinkle of parsley.
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
Serves 4
Preparation time: 10 minutes
Cook time: 20 minutes
Total time: about 30 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop with a splash of broth or cream to loosen the sauce. This dish can be frozen, but the cream sauce may thicken when thawed; reheat slowly and stir well to restore the original texture.
Variations and Customizations
Smoked Paprika Version
Use smoked paprika for a deeper, bolder flavor similar to steakhouse-style seasoning.
Mushroom Addition
Add sautéed mushrooms for earthy richness and extra body.
Spicy Steak Shells
Add a pinch of cayenne or red pepper flakes for heat.
White Wine Depth
Deglaze the skillet with a splash of white wine before adding broth for added complexity.
Tomato-Paprika Fusion
Stir in a spoonful of tomato paste to bring sweetness and vibrant color.
Creamy Gorgonzola Twist
Add a small amount of gorgonzola or blue cheese for a sophisticated, tangy richness.
Lighter Option
Use half-and-half instead of cream and reduce the Parmesan slightly.
Herb-Heavy Style
Add thyme or rosemary to the sauce for aromatic warmth.
Chicken Substitute
Replace steak with sliced chicken breast for a milder but equally delicious version.
Garlic Lover’s Upgrade
Add roasted garlic for sweetness and deeper flavor.
FAQs
Can I use a different type of pasta?
Yes, penne, rigatoni, or orecchiette work very well.
Is smoked paprika required?
No, regular paprika also creates excellent flavor.
Can I make this dairy-free?
Use coconut cream, though the flavor will differ.
What steak cut is best?
Sirloin, flank, or ribeye all work beautifully.
Can I cook the steak fully in the sauce?
Searing first builds better flavor, but you can finish cooking it in the sauce.
Can I add vegetables?
Bell peppers, peas, or spinach blend nicely into the sauce.
Does the sauce thicken as it cools?
Yes, add a splash of broth when reheating.
Can I prepare this ahead of time?
Yes, but keep pasta slightly undercooked so it doesn’t get mushy.
Should I slice the steak before or after resting?
Always after resting to retain juices.
Can I use milk instead of cream?
It will be thinner; add more Parmesan to help thicken.
Conclusion
Creamy Paprika Steak Shells brings together seared steak, tender pasta, and a silky paprika cream sauce in a dish that feels deeply comforting yet wonderfully simple. Its warm flavors, rich texture, and quick cook time make it a recipe worth adding to your weekly rotation. Whether enjoyed as a cozy dinner or served to guests, this skillet meal delivers satisfying flavor with elegant ease.
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