🥩🍝 Creamy Paprika Steak Shells
Ingredients
For the Steak:
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1 lb sirloin steak (or ribeye, strip, or flank), cut into bite-sized pieces
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1 tbsp olive oil
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1 tsp smoked paprika
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½ tsp garlic powder
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½ tsp onion powder
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Salt & black pepper, to taste
For the Pasta & Sauce:
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12 oz medium pasta shells
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2 tbsp butter
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3 cloves garlic, minced
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1 tsp smoked paprika (plus extra for taste)
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1 cup beef broth
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1 cup heavy cream
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½ cup sour cream (optional, for extra creaminess & tang)
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1 cup shredded parmesan cheese
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Salt & pepper, to taste
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Fresh parsley, chopped (for garnish)
Instructions
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Cook Pasta:
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Boil pasta shells in salted water until al dente. Drain and set aside.
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Cook Steak Bites:
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Toss steak pieces with olive oil, paprika, garlic powder, onion powder, salt, and pepper.
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Heat a skillet over medium-high heat. Sear steak bites 2–3 minutes per side until browned but still juicy. Remove and set aside.
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Make the Sauce:
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In the same skillet, melt butter. Add garlic and cook 30 seconds.
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Stir in paprika, then deglaze with beef broth.
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Lower heat, add heavy cream, and simmer until slightly thickened (3–5 minutes).
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Stir in sour cream (if using) and parmesan cheese until smooth and creamy.
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Combine:
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Add pasta shells into the sauce, tossing to coat.
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Stir in steak bites with their juices.
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Taste and adjust seasoning with more paprika, salt, or pepper.
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Serve:
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Garnish with fresh parsley and extra parmesan.
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Serve warm with garlic bread or a crisp salad.
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🔥 Variation Ideas:
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Add mushrooms or caramelized onions for depth.
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Swap sour cream with cream cheese for a richer sauce.
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Use chicken or shrimp instead of steak for a twist.
Would you like me to also give you a one-pan oven-baked version of this dish (less stovetop work, everything baked together)?