Why Make This Recipe
Creamy Paprika Steak Shells is a delicious and filling dish that combines tender steak, hearty pasta, and a rich creamy sauce. It’s perfect for a weeknight dinner or a special occasion. With simple ingredients and straightforward steps, you can create a meal that everyone will love. Plus, the smoky flavor from the paprika adds a unique twist that makes this dish stand out.
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 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 onions until soft, then stir in garlic until fragrant (about 1 minute).
- Pour in beef broth and heavy cream. Simmer for 3–4 minutes until slightly thickened.
- Stir in mozzarella and Parmesan until melted and smooth.
- Add 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 the Creamy Paprika Steak Shells hot from the skillet. You can pair it with garlic bread for a delightful crunch or a fresh salad to balance the richness of the dish. This meal is filling on its own, but adding sides can enhance your dining experience.
How to Store Creamy Paprika Steak Shells
If you have leftovers, store them in an airtight container in the refrigerator. They will keep well for 2-3 days. To reheat, simply warm them in a skillet over low heat, adding a splash of milk or broth to bring back creaminess.
Tips to Make Creamy Paprika Steak Shells
- Use high-quality steak for better flavor and tenderness.
- Don’t overcook the steak; it should be browned on the outside but tender inside.
- Feel free to adjust the amount of garlic and paprika based on your taste preferences.
- For a little extra kick, you can add crushed red pepper flakes.
Variation
You can swap the steak for chicken or shrimp if you prefer. The cooking time may vary, so ensure that the protein is cooked through. Additionally, you can add vegetables like spinach or bell peppers for a nice color and flavor.
FAQs
1. Can I use a different type of pasta instead of shells?
Yes, you can use any pasta you have on hand, such as penne or fusilli. Just make sure to cook it according to package instructions.
2. Is there a way to make this dish lighter?
Absolutely! You can substitute the heavy cream with half-and-half or use a lower-fat cream alternative. You might also try using less cheese.
3. Can I freeze Creamy Paprika Steak Shells?
Yes, you can freeze it! Just let it cool completely before transferring it to a freezer-safe container. When ready to eat, thaw it overnight in the fridge and reheat gently on the stove.
This Creamy Paprika Steak Shells recipe is easy to follow and yields a comforting meal that’s sure to impress. Enjoy cooking and sharing this delicious dish!
Creamy Paprika Steak Shells
Ingredients
For the Steak
- 1 lb steak (sirloin or ribeye), cut into bite-sized pieces Use high-quality steak for better flavor and tenderness.
- to taste Salt & pepper Season to your preference.
- 1 tsp smoked paprika Adjust based on taste preferences.
- 1/2 tsp garlic powder Optional: adjust according to taste.
- 2 tbsp olive oil or butter Use for searing the steak.
For the Pasta and Sauce
- 3 cups medium pasta shells, cooked & drained You can substitute with any pasta type.
- 3 cloves garlic, minced Adjust based on taste.
- 1/2 cup diced onion Add for sweetness and flavor.
- 1 cup heavy cream Can substitute with lighter cream or half-and-half.
- 1/2 cup beef broth
- 1 cup shredded mozzarella cheese Use high-quality cheese for best results.
- 1/2 cup grated Parmesan Optional: adjust based on taste.
- Fresh parsley for garnish For serving.
Instructions
Preparation
- Season steak bites with salt, pepper, paprika, and garlic powder.
Cooking
- Heat olive oil in a large skillet over medium-high heat. Sear 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 onions until soft, then stir in garlic until fragrant (about 1 minute).
- Pour in beef broth and heavy cream. Simmer for 3–4 minutes until slightly thickened.
- Stir in mozzarella and Parmesan until melted and smooth.
- Add cooked pasta shells and steak back into the pan. Toss to coat everything in the creamy sauce.
Serving
- 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!