This Creamy Paprika Steak Shells dish brings together tender, savory strips of steak and al dente pasta shells wrapped in a rich, velvety sauce kissed by sweet smoked paprika and garlic. It feels like an upscale bistro meal, but it comes together easily right in your own kitchen.
Ingredients
For the Pasta and Steak:
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8 oz medium pasta shells
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1 lb flank steak, sirloin, or flat iron steak, sliced into thin, bite-sized strips
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1 tablespoon olive oil
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2 tablespoons unsalted butter (divided)
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1 teaspoon sweet smoked paprika
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½ teaspoon garlic powder
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Salt and freshly ground black pepper, to taste
For the Creamy Paprika Sauce:
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1 medium yellow onion, finely diced
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3 cloves garlic, minced
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1 tablespoon all-purpose flour (for thickening)
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½ cup low-sodium beef broth
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¾ cup heavy cream (or half-and-half for a lighter option)
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⅓ cup freshly grated Parmesan cheese
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1 tablespoon fresh parsley, finely chopped (for garnish)
Instructions
1.Boil the Pasta:Cook pasta shells in salted boiling water until al dente, then drain and reserve 1/2 cup of pasta water.
Bring a large pot of generously salted water to a boil. Add the pasta shells and cook according to package instructions until al dente. Before draining, scoop out about one-half cup of the starchy pasta water and set it aside. Drain the pasta and set aside.
2.Season the Steak:Season steak strips with salt, pepper, garlic powder, and smoked paprika.
Pat the steak strips dry with paper towels to ensure a good sear. In a medium bowl, toss the steak strips with salt, black pepper, garlic powder, and smoked paprika until evenly coated.
3.Sear the Steak:Sear steak in olive oil and 1 tablespoon of butter over high heat for 3 to 4 minutes until browned, then remove.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the steak strips in a single layer without overcrowding (work in batches if needed). Sear undisturbed for 2 to 3 minutes until nicely browned, then flip and cook for another minute. Remove the steak from the skillet and set it aside on a plate.
4.Build the Aromatics:Melt remaining butter, sauté diced onions until tender, then add garlic.
In the same skillet, reduce the heat to medium and add the remaining tablespoon of butter. Toss in the diced onions and sauté for 4 to 5 minutes until soft and translucent. Add the minced garlic and cook for about 1 minute until fragrant.
5.Create the Sauce Base:Sprinkle flour into the pan, cook for 1 minute, then whisk in beef broth and heavy cream.
Sprinkle the flour over the onion and garlic mixture, stirring constantly for 1 minute to cook out the raw flour taste. Gradually whisk in the beef broth and heavy cream, scraping up any browned bits stuck to the bottom of the pan. Bring to a gentle simmer until the sauce thickens slightly.
6.Add Parmesan:Stir in Parmesan cheese until melted and smooth.
Reduce the heat to low and stir in the freshly grated Parmesan cheese, allowing it to melt completely into the sauce until smooth and creamy. Season with a pinch of salt and pepper to taste.
7.Combine and Serve:Toss cooked shells and seared steak back into the pan, garnish with parsley, and serve warm.
Add the cooked pasta shells and the resting steak strips (along with any delicious juices from the plate) directly into the creamy paprika sauce. Toss everything together gently until heated through, adding a splash of the reserved pasta water if the sauce needs loosening. Garnish with fresh parsley and serve immediately!
