Creamy Paprika Steak Shells
Creamy Paprika Steak Shells is a comforting and hearty dish that combines tender steak pieces and creamy pasta in a flavorful sauce, perfect for impressing family or friends.
Ingredients
Main ingredients
- 12 oz shell pasta
- 1 lb steak (sirloin or ribeye), cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1.5 teaspoons smoked paprika
- 1 cup heavy cream Can substitute with half-and-half for a lighter sauce.
- ½ cup beef broth
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
Preparation
- Cook the shell pasta in a large pot of salted water according to package directions. Drain and set aside.
- Season the steak pieces with salt, black pepper, and smoked paprika, making sure to coat them evenly.
Cooking
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the steak bites and sear them for 2-3 minutes per side until they are deeply browned but still tender. Remove the steak from the skillet and set it aside.
- Lower the heat to medium and add butter to the skillet. Once melted, add the minced garlic and sauté for about 1 minute until fragrant, but be careful not to burn it.
- Pour in the heavy cream and beef broth, stirring to combine. Scrape up any browned bits from the steak as you mix. Let this simmer gently for 3-4 minutes until the sauce thickens slightly.
- Stir in grated Parmesan cheese until it melts and the sauce becomes creamy and smooth.
- Add the cooked pasta shell and steak pieces back into the skillet. Gently toss everything together until they are evenly coated in the sauce.
- Remove from heat, sprinkle with chopped parsley, and serve hot for maximum comfort!
Notes
For extra flavor, let the steak marinate in garlic and smoked paprika for about 30 minutes before cooking. Be mindful of the cooking time for the steak; overcooking can make it tough. You can substitute the heavy cream with half-and-half if you want a lighter sauce. Leftovers can be stored in an airtight container and will stay fresh for about 3-4 days. When reheating, add a splash of beef broth or cream to restore creaminess.