Creamy Paprika Steak Shells

Sometimes we crave the comfort of a creamy pasta dish but still want something hearty and satisfying—something that feels like a cozy dinner and a restaurant-style treat at the same time. That’s where these Creamy Paprika Steak Shells come in.

This recipe combines tender, juicy pieces of steak with pasta shells that catch every bit of the silky, paprika-kissed sauce. Each bite gives you a mix of rich creaminess, savory beef, and warm spice, all wrapped up in a dish that feels both familiar and exciting. It’s the kind of meal that makes you slow down and enjoy your plate, one forkful at a time.

What makes this dish special is its balance of flavor and simplicity. You’re not dealing with complicated techniques or long cooking times. Instead, you brown the steak, build a quick creamy sauce in the same pan, toss in the shells, and let everything come together into a luxurious one-pan-style meal. The smoked paprika brings warmth and depth, the cream adds body and richness, and the pasta shells hold onto the sauce so nothing goes to waste.

Perfect for weeknights, date nights at home, or a cozy family dinner, Creamy Paprika Steak Shells turn simple ingredients into a satisfying, crowd-pleasing meal. Once you try it, it’s the kind of recipe you’ll want to come back to whenever you crave comfort food with a little flair.

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Core Ingredients for Making the Recipe

To prepare these comforting Creamy Paprika Steak Shells, you’ll need just a handful of everyday ingredients, plus a few flavor boosters that take the dish from basic to unforgettable. Here’s what you’ll need:

For the Steak and Pasta

• 1 lb sirloin or ribeye steak, cubed or thinly sliced
  This is the star of the dish. Sirloin gives you a leaner option, while ribeye adds extra marbling and richness.
• 1 tbsp olive oil
  Helps sear the steak and develop flavor in the pan.
• 1 tbsp butter
  Adds richness and a beautiful golden color when browning the meat.
• Pasta shells – 12 oz (small or medium)
  Shells are perfect here because their shape holds onto the sauce and little pieces of steak.
• Salt and black pepper, to taste
  Essential for seasoning the steak, pasta, and sauce at every stage.

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For the Creamy Paprika Sauce

• 2 tsp smoked paprika (or sweet paprika, if preferred)
  This brings the signature warmth and depth to the dish. Smoked paprika adds a gentle smoky note; sweet paprika is milder and more neutral.
• 1 tsp garlic powder
  Adds savory flavor and blends perfectly into the sauce.
• 2 cloves fresh garlic, minced
  For extra aroma and depth—fresh garlic brings the sauce to life.
• 1 cup beef broth
  Helps deglaze the pan and builds a savory base for the sauce.
• 1 cup heavy cream (or half-and-half for a lighter version)
  Creates the creamy, velvety texture that coats the shells and steak.
• ½ cup grated Parmesan cheese
  Adds saltiness, nuttiness, and helps thicken the sauce.
• ½ tsp onion powder (optional)
  Enhances the savory flavor without adding texture.
• ¼–½ tsp red pepper flakes (optional)
  For a gentle kick of heat if you like a little spice.

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For Finishing and Garnish

• Fresh parsley, chopped (2–3 tbsp)
  Adds freshness and a pop of color.
• Extra Parmesan, for serving
  Because a little more cheese on top never hurts.

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Step-by-Step

Guide to Making the Recipe

1. Cook the Pasta Shells

Start by bringing a large pot of salted water to a boil. Add the pasta shells (12 oz) and cook according to the package instructions until they’re just al dente.

Remember, the shells will continue to cook for a bit when they’re tossed with the hot sauce, so keeping them slightly firm at this stage helps prevent them from becoming mushy later.

Once cooked, reserve about ½ cup of pasta water, then drain the shells and set them aside.

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2. Prepare and Season the Steak

While the pasta is cooking, pat the steak pieces dry with paper towels. Removing excess moisture helps them sear properly instead of steaming in the pan.

Season the steak generously with salt, black pepper, and 1 teaspoon of smoked paprika. Toss to coat the pieces evenly so each bite gets that warm spice flavor.

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3. Sear the Steak

In a large skillet or sauté pan, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat.

When the butter is melted and the pan is hot, add the steak in a single layer. If your pan is smaller, work in batches to avoid overcrowding—this ensures the steak browns nicely and doesn’t just boil.

Sear the steak pieces for 2–3 minutes per side, depending on how thick they are and how well done you like them. You’re aiming for a deep golden-brown exterior and a juicy interior.

Once browned, transfer the steak to a plate and set aside. Don’t clean the pan—you want all those browned bits on the bottom, because that’s pure flavor for your sauce.

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4. Build the Paprika Base

Lower the heat to medium. In the same pan, add the minced garlic and, if using, a little more butter or a splash of olive oil if the pan looks dry.

Sauté the garlic for 30–60 seconds, just until fragrant. Be careful not to let it burn, as that can make the sauce taste bitter.

Sprinkle in the remaining 1 teaspoon of smoked paprika, along with the garlic powder and onion powder (if using). Stir the spices briefly in the fat so they bloom and release their aroma. This step deepens the smoky, warm flavor of the sauce.

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5. Deglaze and Create the Sauce

Pour in the beef broth (1 cup), stirring to scrape up any browned bits from the bottom of the pan. Those bits dissolve into the broth and form a deeply flavorful base for your sauce.

Let the broth simmer for 2–3 minutes, reducing slightly.

Next, reduce the heat to medium-low and pour in the heavy cream (1 cup). Stir well to combine, and let it gently simmer—not boil—for a few minutes. The sauce should start to thicken slightly as the cream reduces.

Add the ½ cup grated Parmesan cheese, stirring until it melts into the sauce and helps it become creamier and thicker. If you want a little heat, add red pepper flakes at this stage.

Taste and adjust with salt and black pepper as needed. The sauce should taste richly seasoned and slightly smoky, with a creamy, savory depth.

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6. Combine the Pasta and Steak

Add the cooked pasta shells directly into the creamy paprika sauce. Toss gently to coat each shell thoroughly—this is where the shells work their magic, trapping sauce inside for perfect bites.

Return the seared steak and any juices from the plate back into the pan. Fold everything together carefully so the steak pieces stay tender and coated in sauce without breaking apart.

If the sauce seems too thick, add a splash of the reserved pasta water (a tablespoon at a time) until you reach your desired consistency. It should be thick enough to cling to the shells but still silky and spoonable.

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7. Simmer and Finish

Let everything cook together over low heat for an additional 2–3 minutes, just to warm the steak through and allow the flavors to meld.

Turn off the heat and sprinkle in the fresh chopped parsley. Give the mixture a final gentle stir.

At this point, your kitchen should be filled with the aroma of warm paprika, creamy sauce, and savory steak—a comforting, inviting smell that hints at how satisfying this dish will be.

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Flavor Variations and Creative Twists

The beauty of Creamy Paprika Steak Shells lies in its flexibility. With just a few tweaks, you can create new versions of the dish that suit your mood, the season, or what you already have in your pantry.

Add Sautéed Veggies

For extra color and nutrition, sauté sliced bell peppers, mushrooms, or spinach in the pan after you sear the steak and before you add the garlic. These vegetables soak up the sauce and add another layer of flavor and texture.

Make It Extra Smoky

If you enjoy bold flavors, use all smoked paprika and consider adding a splash of Worcestershire sauce or a tiny bit of liquid smoke. Just a drop is enough to deepen the flavor.

Cheese Lovers’ Version

Increase the Parmesan to ¾ cup and add ½ cup shredded mozzarella or provolone for an ultra-cheesy, stretchy sauce that feels even more indulgent.

Lighten It Up

Use half-and-half instead of heavy cream, and reduce the cheese slightly. You can also use lean sirloin and add more vegetables to balance the richness.

Herb Twist

Add fresh thyme, oregano, or basil to the sauce. Herbs give the dish a more Mediterranean vibe and add freshness that balances the cream.

Spicy Version

Increase the red pepper flakes or add a pinch of cayenne pepper. You can also use a spicy smoked paprika if you like heat.

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How to Serve

These Creamy Paprika Steak Shells are hearty enough to serve as a complete meal, but you can easily build a full dinner around them.

Simple Serving

Serve the shells hot, straight from the pan into bowls or shallow plates. Top with an extra sprinkle of Parmesan and a little fresh parsley for a restaurant-style finish.

With a Side

Pair this dish with:

• A crisp green salad with a light vinaigrette
• Garlic bread or a warm baguette for soaking up extra sauce
• Roasted vegetables, such as broccoli, green beans, or asparagus

For Guests

If you’re serving this to friends or family, transfer the pasta and steak to a large serving dish or shallow platter. Garnish generously with parsley, freshly cracked black pepper, and shaved Parmesan. It looks impressive, smells incredible, and invites everyone to dig in.

Leftovers

The dish reheats well the next day. The shells may soak up some of the sauce in the fridge, so when reheating, add a splash of cream, milk, or broth to loosen things up and bring back the silkiness.

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Tips & Variations

A few thoughtful details can make your Creamy Paprika Steak Shells even better:

Choose the Right Steak

• Ribeye gives you the richest flavor and tenderness due to its marbling.
• Sirloin is leaner but still flavorful and works beautifully if you don’t want too much fat.

Always slice the steak against the grain for maximum tenderness.

Don’t Overcook the Steak

Sear the steak quickly over high heat, then remove it from the pan. Since it goes back into the sauce later, overcooking it at the beginning can make it tough. Aim for medium or medium-rare when searing; it will finish gently in the sauce.

Mind the Pasta

Cook the pasta shells until just al dente. Overcooked shells can fall apart when mixed with the sauce and steak. Remember, they’ll continue to soften slightly as they sit in the sauce.

Control the Sauce Thickness

If your sauce feels too thick, loosen it with a bit of reserved pasta water or extra broth. If it’s too thin, let it simmer a little longer over low heat, stirring often, or add a touch more Parmesan.

Layer Your Seasoning

Season at every stage: the steak, the sauce, and the final dish. Tasting as you go ensures the finished dish is well-balanced and flavorful.

Make It Your Own

This recipe is a fantastic base for experimentation. Swap:

• Shells for penne, rigatoni, or orecchiette
• Paprika for a mix of paprika and chili powder
• Beef broth for chicken or vegetable broth if that’s what you have on hand

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Final Thoughts

Creamy Paprika Steak Shells are a true celebration of cozy, satisfying food. They bring together tender steak, perfectly cooked pasta, and a rich, paprika-scented cream sauce into a single dish that feels both comforting and a little bit special.

This is the kind of recipe you turn to when you want something more exciting than plain pasta, but not so complicated that it keeps you in the kitchen all evening. With simple steps—searing steak, building a quick sauce, tossing in shells—you end up with a meal that looks and tastes like it came from a favorite restaurant.

Whether you’re cooking for yourself after a long day, feeding family on a busy weeknight, or serving guests on a relaxed weekend, Creamy Paprika Steak Shells deliver warmth, richness, and satisfaction in every bite. It’s proof that a handful of everyday ingredients, handled with a little care, can become a dish that earns a permanent spot in your dinner rotation.

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FAQ

Can I use a different cut of beef?
Yes. While sirloin and ribeye are excellent choices, you can also use strip steak or even leftover steak from another meal. Just be sure not to overcook it and always slice against the grain for tenderness.

Can I make this recipe without heavy cream?
You can substitute half-and-half or a mixture of milk and a bit of cream cheese. The sauce may be slightly less rich, but it will still be creamy and delicious. Just simmer gently to thicken.

Can I use a different type of pasta?
Absolutely. Penne, rotini, rigatoni, or orecchiette all work well. Choose a pasta shape that holds sauce nicely so you get a good mix of steak, sauce, and pasta in every bite.

Is there a way to make this lighter?
Yes. Use sirloin instead of ribeye, swap heavy cream for half-and-half, and add more vegetables like mushrooms, spinach, or peppers. You can also slightly reduce the amount of cheese.

Can I make this ahead of time?
The dish is best served fresh, but you can cook the pasta and sear the steak in advance. Store them separately in the fridge, then make the sauce and combine everything just before serving for the best texture.

How do I store leftovers?
Store leftover Creamy Paprika Steak Shells in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of cream, milk, or broth to loosen the sauce and reheat gently over low heat or in the microwave.

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