Creamy Paprika Steak Shells
Creamy Paprika Steak Shells is a delightful dish that combines tender steak bites with a rich, creamy sauce and pasta shells, perfect for any night of the week.
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.
Notes
To store leftovers, let the dish cool completely, then place it in an airtight container and refrigerate for up to 3 days. Reheat in the microwave or on the stove until warm.
Nutrition
Serving: 1g
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