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