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Large pot for boiling pasta
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Large skillet or sauté pan (12-inch is ideal)
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Tongs or spatula
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Cutting board + sharp knife
Creamy Paprika Steak Shells Recipe
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Servings
4
Step-by-Step Instructions
1) Boil the pasta
Bring a large pot of salted water to a boil. Add the shells and cook until al dente (usually 1 minute less than the package suggests). Before draining, reserve ½ cup pasta water. Drain and set aside.
Why al dente matters: The pasta will finish in the sauce, and you don’t want mushy shells.
2) Season and sear the steak bites
Pat the steak pieces dry with paper towels (this helps you get a good sear). Season with salt, pepper, and garlic powder.
Heat a large skillet over medium-high heat. Add olive oil and butter. When hot and shimmering, add steak pieces in a single layer (work in batches if needed—crowding makes the steak steam).
Sear 1–2 minutes per side until browned. The steak doesn’t need to be fully cooked through yet—just nicely caramelized.
Remove steak to a plate and tent loosely with foil.
Pro tip: Browning = flavor. Those little bits in the pan are the foundation of your sauce.
3) Sauté onion and garlic
Reduce heat to medium. In the same skillet, add the diced onion and sauté 2–3 minutes until softened. Add garlic and stir for 30 seconds until fragrant.
If the pan looks dry, add a tiny splash of broth to loosen the browned bits.
4) Bloom the paprika for maximum flavor
Add smoked paprika, oregano, and red pepper flakes (if using). Stir for 20–30 seconds.
This step is everything: “Blooming” spices in fat wakes them up and makes the sauce taste deeper and more aromatic.
5) Build the sauce
Pour in beef broth and scrape the bottom of the skillet to lift all the browned bits into the sauce. Simmer 2–3 minutes to reduce slightly.
Stir in heavy cream and Dijon mustard (if using). Simmer gently for 3–4 minutes until the sauce thickens. Add parmesan and stir until melted and smooth.
If the sauce gets too thick, add a splash of reserved pasta water to loosen it.
6) Combine pasta and steak (without overcooking)
Add the cooked shells to the skillet and toss to coat. Return the steak (and any juices) to the pan and toss again, just until warmed through—about 1 minute.
Taste and adjust: more salt, pepper, paprika, or a squeeze of lemon juice if you want it brighter.
7) Finish and serve
Top with extra parmesan, chopped parsley, and a pinch of black pepper. Serve hot and creamy.
What Makes This Dish So Good?
Paprika + cream is the comfort combo you didn’t know you needed. Smoked paprika adds that subtle “grilled” warmth without being spicy. Parmesan gives savory depth, broth brings steakhouse flavor, and shells capture everything like little sauce pockets. It’s indulgent, but it’s also balanced—especially if you finish with lemon or parsley.
Pro Tips for the Best Creamy Steak Pasta
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Dry the steak first: Moisture prevents browning.
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Don’t crowd the pan: Sear in batches for caramelization.
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Use smoked paprika: It adds instant “slow-cooked” flavor in a fast recipe.
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Keep the sauce at a gentle simmer: Boiling can split cream sauces.
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Add steak at the end: Keeps it tender instead of overcooked.
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Pasta water is magic: It helps emulsify and smooth the sauce.
Variations and Substitutions
Make it lighter
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Use half-and-half instead of heavy cream
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Replace half the mayo—(not needed here)—instead: replace some cream with Greek yogurt off heat (stir gently so it doesn’t curdle)
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Add extra broth and reduce parmesan slightly
Make it spicy
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Add extra red pepper flakes
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Stir in a spoonful of chili paste
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Use hot paprika (carefully—it can be strong)
Add veggies
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Mushrooms: sauté after steak, before onions
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Spinach: stir in at the end until wilted
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Peas: add with the pasta for a pop of sweetness
Swap the protein
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Chicken bites (still great with paprika cream)
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Shrimp (add at the end; cook 2–3 minutes)
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Sausage (brown first, then build sauce)
What to Serve With Creamy Paprika Steak Shells
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Simple green salad with lemon vinaigrette
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Garlic bread or warm rolls
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Roasted broccoli or asparagus
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Cucumber-tomato salad (fresh, crunchy contrast)
Storage and Reheating
How to store
Cool leftovers and store in an airtight container in the fridge for up to 3 days.
Best reheating method
Reheat gently in a skillet over low heat with a splash of broth, milk, or water to loosen the sauce. Stir often.
Microwave tip: Use medium power and stir halfway through to keep the sauce smooth.
Can you freeze it?
Cream sauces can separate after freezing. You can freeze it, but texture may change. If you plan to freeze, consider using half-and-half and a touch more broth instead of heavy cream.
Frequently Asked Questions
What cut of steak is best for this pasta?
Sirloin is the sweet spot: flavorful, tender enough, and budget-friendly. Ribeye is richer, tenderloin is very tender, and strip steak is bold and beefy.
Can I use sweet paprika instead of smoked paprika?
Yes. Sweet paprika is milder and less smoky. If you miss the smoky vibe, add a tiny pinch of cumin or a drop of liquid smoke (optional).
My sauce seems too thick—what do I do?
Add reserved pasta water or a splash of broth, a little at a time, until it’s silky.
My sauce seems too thin—how do I thicken it?
Simmer it 2–3 more minutes, or add a bit more parmesan. Just avoid boiling hard.
Can I make it ahead?
It’s best fresh, but you can cook it ahead and reheat gently with liquid to revive the sauce.
