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This sounds like a fantastic and flavorful dish. Here is a complete, detailed recipe based on the ingredients you’ve started with, including a method for the creamy paprika sauce.
Creamy Paprika Steak Shells
This recipe combines tender, seared steak and pasta shells in a rich, smoky, and creamy paprika sauce. It’s a comforting yet impressive one-pan meal.
Yield: 4-6 servings
Prep time: 15 minutes
Cook time: 25 minutes
Ingredients
Pasta:
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12 oz (340g) medium or large shell pasta
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Salt, for pasta water
Steak:
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1 lb (450g) steak (ribeye, sirloin, or flank steak), thinly sliced against the grain into bite-sized pieces
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1 tsp smoked paprika
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1 tsp garlic powder
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Salt and black pepper, to taste
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1 tbsp olive oil
Creamy Paprika Sauce:
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2 tbsp butter
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1 small yellow onion, finely diced
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3-4 cloves garlic, minced
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2 tbsp all-purpose flour
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2 tbsp smoked paprika (key for flavor!)
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1 tsp sweet paprika (for color, optional)
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½ tsp crushed red pepper flakes (optional, for heat)
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2 cups beef broth (or chicken broth)
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1 cup heavy cream (or half-and-half for a lighter version)
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½ cup grated Parmesan cheese, plus more for serving
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Salt and black pepper, to taste
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Fresh parsley, chopped (for garnish)
Instructions
1. Cook the Pasta:
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Bring a large pot of generously salted water to a boil. Cook the shell pasta according to package directions until al dente.
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Reserve about 1 cup of the starchy pasta water before draining. This is crucial for adjusting the sauce later.
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Drain the pasta and set aside.
2. Season and Sear the Steak:
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Pat the steak pieces very dry with paper towels. This is essential for getting a good sear.
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In a bowl, toss the steak pieces with 1 tsp smoked paprika, garlic powder, salt, and black pepper.
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Heat 1 tbsp of olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the steak in a single layer (work in batches if needed to avoid overcrowding).
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Sear for 1-2 minutes per side, just until browned. The steak will finish cooking later in the sauce. Do not overcook at this stage. Remove the steak to a clean plate and set aside.
3. Make the Creamy Paprika Sauce:
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In the same skillet over medium heat, melt the butter. Add the diced onion and cook until softened (about 5 minutes).
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Add the minced garlic and cook for another 30 seconds until fragrant.
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Sprinkle the flour over the onions and garlic. Whisk constantly and cook for about 1 minute to form a roux (it will be pasty).
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Add the smoked paprika, sweet paprika, and red pepper flakes (if using). Whisk for 30 seconds until fragrant.
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Deglaze: Slowly pour in the beef broth while whisking constantly to scrape up any browned bits from the bottom of the pan and to prevent lumps from forming.
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Simmer: Allow the sauce to simmer for 2-3 minutes, until it begins to thicken slightly.
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Creamy Finish: Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese. Continue to simmer gently for another 2-3 minutes, stirring occasionally, until the cheese is melted and the sauce is smooth and has thickened to a creamy consistency. Season with salt and pepper to taste.
4. Combine Everything:
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Add the cooked pasta and seared steak (along with any accumulated juices) to the skillet with the sauce. Gently toss everything to combine until the pasta and steak are evenly coated in the creamy sauce.
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If the sauce is too thick, add a splash of the reserved pasta water, a little at a time, until it reaches your desired consistency.
5. Serve:
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Garnish with fresh chopped parsley and an extra sprinkle of Parmesan cheese.
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Serve immediately with a side of crusty bread or a simple green salad.
Chef’s Notes & Tips:
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Don’t Overcook the Steak: Searing it quickly over high heat just to brown the outside ensures it stays tender and doesn’t become tough when added back to the sauce.
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Smoked Paprika is Key: This ingredient provides the signature smoky flavor. Don’t substitute it with only regular sweet paprika, or you’ll miss the depth.
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Deglazing: Those browned bits left from searing the steak are packed with flavor. Make sure to whisk them into your sauce for the best taste.
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Pasta Water Magic: The starchy pasta water is a secret weapon. It helps the sauce cling to the pasta and loosens the sauce perfectly without making it watery.
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Vegetable Add-In: Feel free to add sliced mushrooms or spinach to the sauce when you add the onions for extra veggies.
