why make this recipe
Creamy Paprika Steak Shells is a delightful dish that’s simple to prepare and packed with flavor. Combining tender steak bites with a rich, creamy sauce and pasta shells, this recipe is perfect for any night of the week. It’s comforting, satisfying, and sure to be a hit with your family and friends.
how to make Creamy Paprika Steak Shells
Ingredients:
- 1 lb steak (sirloin or ribeye), cut into bite-sized pieces
- Salt & pepper, to taste
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 2 tbsp olive oil or butter
- 3 cups medium pasta shells, cooked & drained
- 3 cloves garlic, minced
- 1/2 cup diced onion
- 1 cup heavy cream
- 1/2 cup beef broth
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan
- Fresh parsley for garnish
Directions:
- Season steak bites with salt, pepper, paprika, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat. Sear the steak until browned and cooked through, about 4–5 minutes. Remove and set aside.
- In the same skillet, add a bit more oil if needed. Sauté the onions until soft, then stir in garlic until fragrant, about 1 minute.
- Pour in the beef broth and heavy cream. Simmer for 3–4 minutes until slightly thickened.
- Stir in mozzarella and Parmesan until melted and smooth.
- Add the cooked pasta shells and steak back into the pan. Toss to coat everything in the creamy sauce.
- Garnish with chopped parsley and an extra pinch of paprika if you like it smoky! Serve hot and enjoy with garlic bread or a crisp salad on the side!
how to serve Creamy Paprika Steak Shells
Serve Creamy Paprika Steak Shells hot. You can add a sprinkle of extra cheese or fresh herbs on top for presentation. This dish pairs well with garlic bread or a light salad for a complete meal.
how to store Creamy Paprika Steak Shells
To store any leftovers, let the dish cool completely. Place it in an airtight container and refrigerate for up to 3 days. You can reheat it in the microwave or on the stove until warm.
tips to make Creamy Paprika Steak Shells
- Choose a well-marbled steak for added flavor and tenderness.
- Don’t overcook the steak; it should be browned but still juicy.
- Adjust the thickness of the sauce by adding more or less beef broth and cream.
- For extra flavor, consider adding some Italian seasoning or crushed red pepper flakes.
variation (if any)
You can customize this recipe by adding vegetables like spinach, bell peppers, or mushrooms. You can also substitute the steak with chicken or shrimp for a different protein option.
FAQs
1. Can I make this dish ahead of time?
Yes, you can prepare everything and store it before cooking for a few hours. However, it’s best to cook it fresh for the best texture.
2. Can I use a different type of pasta?
Absolutely! While medium pasta shells work great, you can use other pasta shapes like rotini or penne.
3. Is this recipe spicy?
The recipe uses smoked paprika, which adds flavor but not heat. If you want it spicy, consider adding some cayenne pepper or red pepper flakes.
Creamy Paprika Steak Shells
Ingredients
Main Ingredients
- 1 lb steak (sirloin or ribeye), cut into bite-sized pieces Choose a well-marbled steak for added flavor and tenderness.
- Salt & pepper to taste Salt & pepper, to taste
- 1 tsp smoked paprika Adds flavor but not heat.
- 1/2 tsp garlic powder
- 2 tbsp olive oil or butter Use olive oil for a lighter option.
- 3 cups medium pasta shells, cooked & drained While medium pasta shells work great, other shapes like rotini or penne can be used.
- 3 cloves garlic, minced
- 1/2 cup diced onion
- 1 cup heavy cream
- 1/2 cup beef broth Adjust the thickness of the sauce with more or less broth.
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan
- Fresh parsley for garnish Garnish with chopped parsley and an extra pinch of paprika for a smoky flavor.
Instructions
Preparation
- Season steak bites with salt, pepper, smoked paprika, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat. Sear the steak until browned and cooked through, about 4–5 minutes. Remove and set aside.
- In the same skillet, add a bit more oil if needed. Sauté the onions until soft, then stir in garlic until fragrant, about 1 minute.
Cooking
- Pour in the beef broth and heavy cream. Simmer for 3–4 minutes until slightly thickened.
- Stir in mozzarella and Parmesan until melted and smooth.
- Add the cooked pasta shells and steak back into the pan. Toss to coat everything in the creamy sauce.
- Garnish with chopped parsley and an extra pinch of paprika if you like it smoky! Serve hot.