Creamy Paprika Steak Shells

Indulge in creamy paprika steak shells – tender pasta filled with juicy steak and wrapped in a smoky cream sauce.

Quick Answer: Make creamy paprika steak shells by cooking shell pasta, searing seasoned steak pieces, and combining with a paprika-spiced cream sauce. Simmer for 20 minutes until the sauce thickens and coats the pasta shells perfectly.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Category: Main Dish

Difficulty: Intermediate

Cuisine: Fusion

Yield: 4 servings

Dietary: Contains dairy

Why You’ll Love This Recipe

Rich, smoky cream sauce with tender steak in every bite
One-pan preparation for easy cleanup
Perfect for both casual dinners and special occasions
Easily customizable with different proteins or vegetables
Makes excellent leftovers

Quick Benefits

These creamy paprika steak shells combine the comfort of pasta with the luxury of steak, all unified by a velvety sauce. The smoky paprika adds depth while the cream creates an irresistible richness perfect for any occasion.

Ingredients

1 lb steak (sirloin, flank, or ribeye), thinly sliced
8 oz medium shell pasta
2 tbsp olive oil
1 tbsp butter
1 small onion, diced
3 cloves garlic, minced
1½ tsp smoked paprika or sweet paprika
1 cup heavy cream or half-and-half
½ cup beef broth or white wine
½ cup grated Parmesan cheese or 4 oz cream cheese
Salt and black pepper to taste
Optional: Fresh parsley or thyme for garnish

Instructions

Boil shell pasta in salted water until al dente. Reserve ½ cup of pasta water, then drain and set aside.
Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear steak slices for 2–3 minutes per side until browned. Remove and set aside.
In the same skillet, add butter, remaining oil, diced onion, and garlic. Cook until soft and fragrant (3–4 minutes).
Stir in paprika. Deglaze with broth or wine, then add cream and Parmesan. Simmer and stir until smooth.
Add pasta and steak to the sauce. Toss until fully coated. If sauce is too thick, add pasta water a splash at a time.
Season to taste. Garnish with fresh parsley or thyme. Serve hot and enjoy!

You Must Know

Don’t overcook the steak – it will continue cooking in the sauce
Sauce should coat the back of a spoon when ready
Use high-quality paprika for best flavor
Heavy cream works best – don’t substitute half-and-half
Let steak rest 5 minutes before cutting

Serving Suggestions

Crusty garlic bread
Simple green salad with vinaigrette
Roasted Brussels sprouts
Full-bodied red wine

Creative Variations

Use chicken instead of steak for a lighter version
Add mushrooms for extra umami flavor
Incorporate spinach for added nutrition
Try smoked paprika for deeper flavor

Cultural Notes

This fusion dish combines Italian pasta with Hungarian-inspired paprika cream sauce and American steak preparation. The result is a modern comfort food that bridges multiple culinary traditions while creating something uniquely satisfying.

Pro Tips

Pat steak dry before searing for better browning
Use room temperature cream to prevent sauce from breaking
Don’t rinse pasta – starch helps sauce adhere
Season each component separately for layered flavor

Frequently Asked Questions

Q: Can I make creamy paprika steak shells ahead of time?
A: Yes, but prepare pasta separately and combine with reheated sauce just before serving.

Q: What’s the best cut of steak to use?
A: Sirloin or ribeye work best for their flavor and tenderness.

Q: Can I freeze this dish?
A: Not recommended as cream sauce may separate when thawed.

Q: How spicy is this dish?
A: Regular paprika provides more color and flavor than heat.

Q: Can I use different pasta shapes?
A: Yes, but shells hold the sauce particularly well.

Health Benefits

While creamy paprika steak shells are indulgent, they provide protein from the steak and antioxidants from paprika. Using lean steak cuts and controlling portion sizes makes this a reasonable occasional treat as part of a balanced diet.

Nutrition

(Per serving, estimate) Calories: 750 • Carbs: 65g • Protein: 35g • Fat: 38g • Sodium: 580mg

Notes

For best results, serve immediately while sauce is hot and creamy. Leftovers can be gently reheated with a splash of cream.