Creamy Paprika Steak Shells (Print-Friendly Version)
Tender steak and pasta shells coated in a rich paprika cream sauce, ideal for cozy dinners and quick meals.
# Ingredients You’ll Need:
→ Main Components
01 -
12 ounces medium pasta shells
02 -
1 pound beef steak, sirloin or thinly sliced, cut into bite-sized strips
→ Sauce and Aromatics
03 -
1 tablespoon olive oil
04 -
1 small onion, finely chopped
05 -
2 cloves garlic, minced
06 -
1 1/2 teaspoons smoked paprika
07 -
1 teaspoon salt
08 -
1/2 teaspoon black pepper
09 -
1 cup beef broth, low sodium
10 -
1 cup heavy cream
11 -
1 cup shredded cheddar cheese
12 -
1/4 cup grated Parmesan cheese
→ Garnish
13 -
2 tablespoons fresh parsley, chopped (optional)
# How to Make It:
01 -
Bring a large pot of salted water to a boil. Add pasta shells and cook according to package instructions until al dente. Drain and set aside.
02 -
Heat olive oil in a large skillet over medium-high heat. Add beef steak strips, season with salt and black pepper, and sear until well browned on all sides. Remove steak from the skillet and set aside.
03 -
In the same skillet, reduce heat to medium. Add chopped onion and minced garlic, sauté for 2 to 3 minutes until softened and fragrant.
04 -
Stir in smoked paprika, then pour in the beef broth. Bring to a gentle simmer and let the liquid reduce for approximately 5 minutes.
05 -
Lower the heat and incorporate heavy cream. Allow to simmer gently for 3 to 4 minutes until slightly thickened.
06 -
Add shredded cheddar cheese and grated Parmesan. Stir continuously until the cheeses are fully melted and the sauce is smooth.
07 -
Return cooked pasta shells and seared steak to the skillet. Mix well until all components are coated with the creamy paprika sauce. Cook for an additional 2 minutes to heat through.
08 -
Remove from heat, sprinkle with chopped fresh parsley if desired, and serve immediately while hot.
# Extra Suggestions:
01 -
For optimal texture, avoid overcooking the pasta shells; they should remain slightly firm to absorb the sauce.