Creamy Paprika Steak Shells

I love a hearty skillet dish, and these Creamy Paprika Steak Shells hit the spot every time. With tender steak bites, smoky paprika, and a luscious cream sauce clinging to every pasta shell, it’s the kind of comfort food I crave after a long day.

Why You’ll Love This Recipe

I can’t get enough of the way the smoky paprika brings out the richness of the steak, while the creamy, cheesy sauce turns every bite into pure indulgence. It’s a one-pan wonder that’s easy enough for a weeknight but decadent enough to impress guests. Plus, it’s ready in just 30 minutes!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 12 oz shell pasta

• 1 lb steak (sirloin or ribeye), cut into bite-sized pieces

• Salt & black pepper to taste

• 1 tbsp olive oil

• 1 tbsp butter

• 3 cloves garlic, minced

• 1 1/2 tsp smoked paprika

• 1 cup heavy cream

• 1/2 cup beef broth

• 1/2 cup grated Parmesan cheese

• Chopped fresh parsley (for garnish)

directions

1. Cook the shell pasta in salted water according to the package instructions. Drain and set aside.

2. Season the steak pieces with salt, pepper, and smoked paprika.

3. Heat olive oil in a large skillet over medium-high heat. Sear the steak for 2–3 minutes per side until browned, then remove and set aside.

4. Lower the heat to medium and melt the butter in the same skillet. Add the garlic and sauté for 1 minute.

5. Pour in the heavy cream and beef broth, stirring to combine. Let it simmer for 3–4 minutes until slightly thickened.

6. Stir in the Parmesan cheese until it’s melted and the sauce is smooth and creamy.

7. Return the cooked pasta and steak to the skillet. Toss everything until well coated.

8. Garnish with fresh parsley and serve hot.

Servings and timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• Swap steak for chicken or shrimp if I’m looking for a different protein.

• Stir in a handful of spinach or sun-dried tomatoes for added flavor and texture.

• For a spicier version, I sometimes add a pinch of cayenne or red pepper flakes.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat with a splash of beef broth or cream to loosen the sauce. It also reheats well in the microwave in short bursts, stirring in between.

FAQs

Can I use a different pasta shape?

Absolutely. I like shells because they hold onto the sauce, but penne, rigatoni, or fusilli all work well too.

What kind of steak is best for this?

I prefer sirloin or ribeye because they’re tender and flavorful, but flank steak or even leftover steak also work.

Can I make this dish ahead of time?

Yes, I often prep the components separately and assemble just before serving. The sauce can thicken, so I reheat with a splash of cream or broth.

Is there a dairy-free option?

To make it dairy-free, I swap the cream with coconut cream and use a dairy-free cheese alternative. It changes the flavor slightly but still tastes delicious.

Can I freeze this?

I wouldn’t recommend freezing it, as the cream sauce can separate. It’s best enjoyed fresh or within a few days from the fridge.

Conclusion

Creamy Paprika Steak Shells are one of my favorite quick comfort meals. With bold flavors and a smooth, smoky sauce, this dish delivers the kind of rich satisfaction I love from a cozy homemade dinner. It’s a staple in my weeknight rotation!