Creamy Paprika Steak Shells
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I first made this dish on a rainy weeknight when I wanted something cozy, fast, and a little indulgent without a lot of fuss. Creamy paprika steak shells are exactly that: tender steak seared with a smoky paprika crust, folded into a silky cream-and-broth sauce and tossed with tender pasta shells. It’s a one-skillet flavor hit that feels restaurant-worthy but comes together in about 30–40 minutes—perfect for busy evenings or an easy weekend dinner.
If you like rich pasta with a meaty centerpiece, this version delivers. For a slightly different take on beef-and-pasta comfort food, you can compare technique with this buttery steak skillet with creamy Alfredo spirals recipe — it’s helpful when deciding how much sauce versus pasta you prefer.
Why you’ll love this dish
This recipe is a sweet spot between comfort food and something a little elevated. The paprika gives the steak a warm, slightly smoky flavor without being spicy, while the cream and reduced beef broth create a glossy sauce that clings to pasta shells. It’s fast enough for weeknights, but pretty enough to serve guests.
- Quick prep and cook time: most of the time is hands-off simmering or pasta boiling.
- Flexible protein: sirloin or ribeye both work—choose sirloin for leaner weeknight dinners or ribeye for decadence.
- Crowd-pleasing: kids and adults alike enjoy the creamy sauce and familiar pasta shape.
"A simple weeknight recipe that feels like a treat—smoky steak, velvety sauce, and pasta that soaks it all up. My family asked for seconds."
Step-by-step overview
Before you start, here’s the high-level process so you know what to expect:
- Boil the pasta shells until tender and set them aside.
- Season and sear the steak in a hot skillet; rest and slice.
- Sauté onions and garlic in the steak fond, deglaze with beef broth and reduce.
- Stir in heavy cream, return the steak to the pan, then fold in the cooked shells.
- Adjust seasoning and garnish with fresh parsley.
If you want a visual comparison of other beef-and-shells approaches as you prep, take a look at this creamy beef and shells write-up for different sauce textures and ratios.
What you’ll need
- 1 pound steak (sirloin or ribeye) — sirloin if you want leaner, ribeye for more marbling.
- 2 tablespoons paprika — sweet or smoked paprika, depending on how smoky you want it.
- Salt and freshly ground black pepper, to taste.
- 1 tablespoon olive oil — or a neutral oil with a high smoke point.
- 2 cups pasta shells (approx. 6–8 ounces dry) — medium shells hold sauce nicely.
- 1 cup heavy cream — for richness; sub half-and-half in a pinch but sauce will be thinner.
- 1 cup beef broth — low-sodium gives more control over final saltiness.
- 1 medium onion, diced — yellow or sweet onion both work.
- 2 cloves garlic, minced — or 1 tsp garlic paste.
- Fresh parsley for garnish — optional lemon zest can brighten at the end.
Ingredient notes: If you want a lighter version, swap half the cream for low-sodium broth and finish with a tablespoon of butter for mouthfeel. For a gluten-free version, use GF pasta shells.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Cook pasta shells according to package directions until al dente. Drain, toss with a teaspoon of olive oil to prevent sticking, and set aside.
- Pat the steak dry with paper towels. Season generously on both sides with paprika, salt, and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the steak and sear 3–4 minutes per side for medium-rare (time will vary by thickness). Transfer steak to a cutting board and let rest 5–10 minutes.
- Reduce heat to medium. Add the diced onion to the same skillet and sauté 3–4 minutes, scraping up brown bits. Add minced garlic and cook 30–45 seconds until fragrant.
- Pour in the beef broth and bring to a simmer. Let the broth reduce by about half—this concentrates flavor and loosens the fond from the pan.
- Stir in the heavy cream and heat gently until the sauce is warm and slightly thickened, about 2–3 minutes. Taste and adjust seasoning.
- Slice or chop the rested steak into bite-sized pieces and return to the skillet to warm through.
- Add the cooked shells to the skillet and toss gently until coated in sauce. If sauce seems too thick, loosen with a splash of pasta water or extra broth.
- Serve immediately, garnished with chopped fresh parsley.
Timing tips: while the pasta cooks, prep the steak and aromatics so you can move quickly from searing to sauce-making.
Best ways to enjoy it
- Plate it family-style from the skillet for rustic appeal, or divide onto warm plates for a more formal presentation.
- Pair with a crisp green salad (vinaigrette cuts through the cream) or sautéed green beans for texture contrast.
- For wine: a medium-bodied red like Merlot or a peppery Malbec complements the beef and paprika.
- For a lighter pairing, serve with roasted seasonal vegetables or a simple lemon-dressed arugula salad.
If you like alternate plating ideas that play with similar beef-and-cream profiles, this creamy beef and shells article offers different garnishes and side pairings you can borrow.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Because the sauce contains dairy, keep it chilled promptly (within 2 hours of cooking).
- Freezing: You can freeze the beef and sauce (without pasta) for up to 2 months. Thaw in the fridge overnight before reheating. Pasta texture degrades if frozen with the sauce.
- Reheating: Reheat gently on the stovetop over low heat, adding a splash of broth or cream to revive the sauce. Microwave in short bursts, stirring between, to avoid curdling.
- Food safety: When reheating, bring food to 165°F (74°C) to ensure safety. Discard if it shows off-odors or is stored longer than recommended.
Pro chef tips
- Resting the steak is non-negotiable. Rest keeps juices inside, so slices stay juicy when combined with the sauce.
- Don’t overcrowd the pan when searing. If the skillet is too full, you’ll steam rather than sear.
- Save a cup of pasta water before draining. The starchy water helps the sauce cling to shells and smooths any separation.
- Deglazing is flavor gold: use the broth to lift browned bits from the pan—this is where much of the steak’s flavor lives.
- Control creaminess by reducing broth more before adding cream. A longer reduction concentrates beef flavor without diluting the cream.
Creative twists
- Add mushrooms: sauté sliced cremini or shiitake with the onions for an earthy boost.
- Swap paprika: use smoked paprika for a deeper campfire note or a touch of cayenne for heat.
- Make it herby: stir in chopped chives or tarragon at the end for brightness.
- Veg-forward: replace half the steak with roasted cauliflower or mushrooms to stretch the meal and add veggies.
- Lighter version: use half-and-half and finish with 1 tablespoon of butter for richness but fewer calories.
Your questions answered
Q: How long does this take from start to finish?
A: About 30–40 minutes total—pasta usually takes 8–12 minutes, searing and resting the steak 10–15 minutes, and sauce work another 8–10 minutes.
Q: Can I use a different cut of beef?
A: Yes. Sirloin and ribeye are suggested; flank or skirt steak will work if sliced thinly across the grain after resting. Adjust searing times to avoid overcooking.
Q: Will the cream split if I reheat it?
A: Cream can separate if overheated. Reheat slowly over low heat and add a splash of broth or reserved pasta water to help bind the sauce. Avoid boiling.
Q: Can I make this ahead for a dinner party?
A: You can prep components ahead: cook pasta, reserve, slice and chill steak, and make the sauce up to the point before adding cream. Finish by reheating gently and folding everything together just before serving.
Conclusion
If you want additional references or inspiration while cooking, check these related recipes and community posts: Creamy Paprika Steak Shells | Entrées | Umami, a nicely photographed variant; a community-threaded version on Recipe – BEEF PASTA – Creamy Paprika Steak Shells | The Helper for user notes and tweaks; and a saved-version overview at Creamy Paprika Steak Shells – Cooked for quick reference.
Creamy Paprika Steak Shells
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook pasta shells according to package directions until al dente. Drain, toss with a teaspoon of olive oil to prevent sticking, and set aside.
- Pat the steak dry with paper towels. Season generously on both sides with paprika, salt, and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the steak and sear 3–4 minutes per side for medium-rare. Transfer steak to a cutting board and let rest for 5–10 minutes.
- Reduce heat to medium. Add diced onion to the same skillet and sauté for 3–4 minutes, scraping up brown bits. Add minced garlic and cook for 30–45 seconds until fragrant.
- Pour in the beef broth and bring to a simmer. Let the broth reduce by about half.
- Stir in the heavy cream and heat gently until the sauce is warm and slightly thickened, about 2–3 minutes. Taste and adjust seasoning.
- Slice or chop the rested steak into bite-sized pieces and return to the skillet to warm through.
- Add the cooked shells to the skillet and toss gently until coated in sauce. If sauce seems too thick, loosen with a splash of pasta water or extra broth.
- Serve immediately, garnished with chopped fresh parsley.
