Creamy Paprika Steak Shells

Introduction

Creamy Paprika Steak Shells deliver bold flavors and ultimate comfort in a single skillet. The dish marries tender, juicy steak with perfectly cooked pasta shells, all smothered in a rich, paprika-infused cream sauce. It’s a satisfying, crowd-pleasing meal that never fails to impress with both its decadent taste and its striking presentation.

Whether you’re aiming for a weeknight dinner that feels special or searching for the ideal main course for gatherings, this recipe guarantees creamy, smoky, and hearty goodness in every bite.

Why These Creamy Paprika Steak Shells Stand Out

What sets this dish apart is the luxurious blend of seared steak and velvety sauce. The smoked paprika provides subtle heat and depth, while a touch of garlic and onion creates a savory backbone. The small pasta shells are perfect for holding onto the creamy sauce, ensuring every mouthful is packed with flavor.

This combination of textures—tender beef, creamy sauce, and pasta with just the right bite—makes these shells a family favorite and a frequent request at dinner parties.

Steak Preparation and Slicing

For the most tender steak, sear it quickly on high heat to lock in juices before slicing. Rest the steak for a few minutes before cutting, allowing juices to redistribute. For efficiency and consistent slicing, use a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper—perfect for mincing onions or bell peppers that enhance the flavor base of this dish.

A steady hand and a sharp knife (or a device like the chopper) will help ensure that each steak bite is generously sized but easy to eat.

Building the Creamy Paprika Sauce

The sauce begins with a sauté of onion and garlic, followed by the magic addition of smoked paprika. Heavy cream is tempered with a splash of beef stock and a spoonful of Dijon mustard for balance. Simmer everything until thickened, then stir in the pasta shells and steak, letting the sauce cling to each ingredient.

If you aim for uniform sauce thickness and reduced sticking, consider a truly nonstick option like the SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch—its even heat distribution ensures your sauce remains luscious with minimal risk of burning.

Expert Tips for Perfect Creamy Steak Shells

– Use medium-high heat to quickly brown the steak without overcooking.
– For the best sauce consistency, a digital scale like the Amazon Basics Digital Kitchen Scale with LCD Display, Black and Stainless Steel ensures accurate measurements of cream and cheese.
– Don’t skip letting the steak rest before slicing—it keeps the meat juicy and tender.
– Add a sprinkle of smoked paprika and fresh parsley just before serving to enhance color and aroma.

Serving and Storing Creamy Paprika Steak Shells

Serve these shells straight from the pan for a rustic presentation, pairing with a crisp green salad. If you’re meal-prepping or planning leftovers, portion servings into Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup) for easy reheating that keeps your steak and pasta moist.

Nutrition and Serving Size

This recipe yields 4 generous servings. Each serving contains approximately 600–700 calories depending on steak and cream portions. The dish is high in protein and provides a good source of energy when served as a main course.

Creamy Paprika Steak Shells: The Ultimate Comfort Food (Recap)

Creamy Paprika Steak Shells is a robust, eye-catching dinner that merges seared steak, tender pasta shells, and a luscious, paprika-forward cream sauce. It’s the kind of recipe that wows a crowd or turns a weeknight into a memorable occasion—simple enough to make on a whim, decadent enough to crave again and again.

Instructions

1. Cook the pasta shells in salted boiling water according to package instructions. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch over medium-high. Sear the steak pieces until golden on both sides, about 1–2 minutes per side. Remove from the pan and set aside.
3. Add a little more oil if needed, then sauté the chopped onion in the same pan until soft (for quick, even chopping, use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper). Add minced garlic and cook for 30 seconds until fragrant.
4. Sprinkle in the smoked paprika and stir, then pour in the beef broth, scraping up any browned bits from the pan. Let simmer for 2–3 minutes.
5. Reduce heat to low. Add heavy cream and Dijon mustard, whisking to combine. Simmer gently until the sauce thickens, about 3 minutes. Stir in the Parmesan cheese until melted and smooth.
6. Return the steak and any juices to the pan, followed by the cooked shells. Stir to coat everything in sauce. Season to taste with salt and pepper.
7. Serve hot, garnished with chopped parsley. Store leftovers in Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup) to maintain freshness.

Cook and Prep Times

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Final Thoughts

Brimming with flavor and creamy comfort, Creamy Paprika Steak Shells are destined to become a favorite. The smoky paprika, juicy steak, and rich sauce over perfectly shaped shells will bring requests for seconds—no matter the occasion.