As the sun dips below the horizon, the comforting aroma of Creamy Paprika Steak Shells warms my kitchen, making even the busiest days feel a little brighter. This one-skillet meal combines tender steak and velvety medium shells smothered in a rich, smoky sauce, truly bringing comfort food to life. Best of all, you can whip up this dish in under 40 minutes—perfect for a delightful weeknight dinner or a cozy weekend treat. Plus, minimal cleanup means more time to savor each comforting bite. Are you ready to embrace a dish that brings both joy and ease to your dining table? Let’s dive into the recipe!
Why You’ll Love This Recipe
Quick and Convenient: In just under 40 minutes, you can create a bowl of joy that’s perfect for any night of the week.
One-Skillet Wonder: This recipe minimizes cleanup while maximizing flavor, ideal for busy home chefs.
Rich, Smoky Flavor: The smoked paprika adds a distinct depth that elevates every bite, making it a dish you’ll crave again and again.
Versatile Ingredients: Swap in chicken or plant-based proteins for a delightful twist, easily adapting to your preferences.
Comfort Food Classic: Tender steak and creamy sauce come together with pasta for a comforting dish that warms the heart.
Pair it with a light green salad to balance the richness, and if you’re interested in exploring similar recipes, check out my Creamy Cowboy Soup Cozy for another satisfying option!
Creamy Paprika Steak Shells Ingredients
For the Pasta
• Medium Shell Pasta – Serves as the delightful base, holding the creamy sauce perfectly. If you’re feeling adventurous, swap in cavatappi or rotini!
For the Steak
• Lean Steak (Sirloin, Flank, or Ribeye) – Provides the main protein; just slice thin across the grain for tenderness.
For the Sauce
• Olive Oil – Essential for sautéing and enhancing flavor; opt for oil with a high smoke point.
• Butter – Adds richness to the sauce; replace with extra olive oil for a dairy-free option.
• Onion – Contributes aromatic depth; shallots work well if you’re after a milder taste.
• Garlic – Lifts the overall flavor; adjust according to your preference for garlicky goodness.
• Smoked Paprika – Gives the dish its bold, earthy flavor, a must for true creamy paprika steak shells! If you prefer something milder, sweet paprika is a great substitute.
• Heavy Cream – Creates a luxuriously creamy texture; cream cheese can offer a fun flavor twist if desired.
• Beef Broth or White Wine – De-glazes the skillet while adding umami goodness; vegetable broth can lighten it up nicely.
• Grated Parmesan – Adds a lovely saltiness and richness; consider Boursin cheese for a herbed flair.
• Salt & Black Pepper – Essential for seasoning, don’t forget to taste as you go!
Optional Garnish
• Fresh Herbs (Parsley or Thyme) – Sprinkled on top for a pop of color and freshness that elevates the dish!
Step‑by‑Step Instructions for Creamy Paprika Steak Shells
Step 1: Cook Pasta
Bring a large pot of salted water to a boil over high heat. Add the medium shell pasta and cook for 8-10 minutes until al dente, stirring occasionally. Reserve ½ cup of pasta water, then drain the shells in a colander, setting them aside while you prepare the rest of the dish.
Step 2: Sear Steak
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once shimmering, add the sliced steak in a single layer, cooking for 2-3 minutes on each side until browned and just cooked through. Remove the steak from the skillet and set aside on a plate, keeping it warm while you move to the next step.
Step 3: Sauté Aromatics
Lower the heat to medium and add 2 tablespoons of butter to the same skillet. Once melted, toss in the diced onion and minced garlic, sautéing for 3-4 minutes until the onion is soft and translucent. This will create a fragrant base for your Creamy Paprika Steak Shells, bringing all the wonderful flavors together.
Step 4: Prepare Sauce
Stir in 2 teaspoons of smoked paprika, mixing well to combine with the aromatics. Pour in 1 cup of beef broth or white wine, scraping the bottom of the skillet to release any flavorful bits. Then, add 1 cup of heavy cream and ½ cup of grated Parmesan cheese, stirring until smooth and gently simmering for about 2-3 minutes.
Step 5: Combine
Return the cooked medium shell pasta and seared steak to the skillet, using tongs to toss everything together. If the sauce appears too thick, use the reserved pasta water a little at a time to achieve the desired creamy consistency. Ensure every piece is well-coated in the luscious sauce for those comforting Creamy Paprika Steak Shells.
Step 6: Season and Serve
Taste the dish and season with salt and black pepper as needed to enhance the flavors. For a fresh touch, sprinkle with chopped fresh herbs like parsley or thyme if desired. Serve the Creamy Paprika Steak Shells hot and watch them disappear from your dining table!
Make Ahead Options
These Creamy Paprika Steak Shells are perfect for meal prep! You can easily slice the steak and prepare the sauce up to 24 hours in advance, storing them in airtight containers in the refrigerator. To maintain the sauce’s creamy texture, be sure to whisk it again before reheating, adding a splash of beef broth if needed. You can also cook the medium shell pasta up to 3 days ahead; just slightly undercook it for optimal texture. When you’re ready to serve, simply reheat the sauce and steak in a skillet, toss in the pasta, and adjust seasoning for a comforting meal that tastes just as delicious as when freshly made!
Expert Tips for Creamy Paprika Steak Shells
- Steak Selection: Choose bright red, lean steaks with marbling for optimal flavor. Avoid those with dark spots, signaling age.
- Pasta Cooking: Don’t overcook the medium shell pasta; aim for al dente so it holds the creamy sauce better.
- Monitoring Sauce: Keep the heat low when whisking in the heavy cream to prevent curdling. Stir constantly for a smooth texture in your Creamy Paprika Steak Shells.
- Adjust Seasoning: Taste as you go—seasoning with salt and black pepper at the end allows for a well-balanced dish.
- Make-Ahead Tips: Prep the sauce and steak a day in advance; combine them with pasta just before serving for fresh flavors.
What to Serve with Creamy Paprika Steak Shells
Elevate your dining experience by pairing this creamy dish with complementary sides and drinks that enhance its rich flavors.
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Light Green Salad: A crisp salad with mixed greens, cherry tomatoes, and cucumber provides a refreshing contrast, balancing the richness of the steak and sauce.
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Garlic Bread: The buttery, garlicky goodness of warm garlic bread is perfect for soaking up every last drop of the creamy sauce. It adds a crunch that texturally complements the dish.
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Steamed Broccoli: This bright green vegetable offers a mild flavor that pairs wonderfully with the smoky sauce, while adding nutrition and a vibrant pop of color to your plate.
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Roasted Brussels Sprouts: The caramelized, slightly sweet taste of roasted Brussels sprouts balances the savory dish beautifully. Their crispy edges add delightful texture.
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Red Wine: A glass of full-bodied red wine, like a Cabernet Sauvignon, enhances the steak’s flavor while adding a touch of sophistication to your meal.
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Chocolate Mousse: For dessert, a light and airy chocolate mousse provides a sweet finish that complements the smoky richness of Creamy Paprika Steak Shells, leaving your guests delighted.
How to Store and Freeze Creamy Paprika Steak Shells
Fridge: Store leftover Creamy Paprika Steak Shells in an airtight container for up to 4 days. Ensure it cools to room temperature before sealing.
Freezer: For longer-term storage, freeze portions in airtight containers for up to 3 months. Allow to cool fully before freezing to prevent ice crystals.
Reheating: Thaw in the fridge overnight, then reheat gently on the stovetop over low heat, adding a splash of milk or broth to restore creaminess.
Quality Check: Always check for freshness before reheating; if any unusual odors or textures are present, it’s best to discard.
Creamy Paprika Steak Shells Variations
Feel free to get creative with your Creamy Paprika Steak Shells and make it your own, enhancing flavor and texture!
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Chicken: Substitute steak with sliced chicken breast for a lighter version that still offers delightful creaminess. This change brings a fresh twist while maintaining the recipe’s essence.
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Plant-Based Protein: Use tofu, tempeh, or seitan instead of steak for a vegetarian alternative. Simply marinate the protein with smoked paprika for added depth, ensuring a satisfying meal without sacrificing flavor.
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Gluten-Free Pasta: Opt for gluten-free pasta such as quinoa or rice-based shells to accommodate dietary needs while preserving the same comforting taste. It’s a thoughtful swap that maintains the dish’s heartiness.
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Cream Cheese Twist: Instead of heavy cream, try using cream cheese to enrich the sauce. This creates an even silkier texture, ensuring each bite feels indulgent and special.
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Smokiness Boost: Add in diced smoked sausage or chorizo for a flavor-packed kick. The smoky addition complements the paprika beautifully, creating a savory experience in every forkful.
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Extra Veggies: Incorporate sautéed bell peppers or spinach to add freshness and color. Not only do they brighten the dish visually, but they also introduce nutritious elements that enhance the overall profile.
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Cheese Variety: Swap grated Parmesan for a sharp cheddar or crumbled feta for a unique flair. Each cheese brings its own character, allowing you to experiment with flavor combinations.
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Heat Level: For those who crave a bit of spice, toss in some red pepper flakes or jalapeños. This subtle heat can elevate the whole dish, perfect for adventurous palates!
Don’t forget to consider adding a refreshing salad on the side. Thinking of something with a little more creaminess to warm you up? Check out my recipe for Creamy Chicken Noodle Soup, which brings comfort in a different cozy bowl!
Creamy Paprika Steak Shells Recipe FAQs
What type of steak should I use for this recipe?
Absolutely! For the best results, I recommend lean cuts like sirloin, flank, or ribeye. These cuts have enough marbling to stay tender and flavorful. Be sure to slice the steak thinly across the grain to ensure every bite is juicy and easy to chew.
How should I store leftover Creamy Paprika Steak Shells?
Certainly! Allow leftover Creamy Paprika Steak Shells to cool completely before transferring them to an airtight container. They will keep well in the fridge for up to 4 days. For the best quality, always store them in portions so you can easily reheat what you need.
Can I freeze Creamy Paprika Steak Shells? How do I do it?
Yes, you can! To freeze, let the dish cool completely, then portion it into airtight containers or freezer bags. Label with the date and freeze for up to 3 months. To reheat, simply thaw overnight in the refrigerator, then warm gently on the stovetop with a splash of milk or broth to reclaim the creamy texture.
What can I do if my sauce curdles?
Oh no, it happens! If your sauce curdles, don’t worry—just whisk in a little warm broth slowly until it smooths out. To avoid curdling in the first place, keep the heat low while introducing the cream. Stir constantly to ensure it blends seamlessly for your Creamy Paprika Steak Shells.
Is this recipe suitable for gluten or dairy allergies?
Very much so! If you have gluten or dairy allergies, consider substituting the heavy cream with almond milk or coconut milk for a dairy-free option. Additionally, opt for gluten-free medium shell pasta to make this a gluten-free dish without compromising the comforting flavors.
How can I ensure my pasta is al dente?
Great question! To achieve that perfect al dente texture, cook the medium shell pasta in salted boiling water for 8-10 minutes, tasting occasionally. You want it to be tender but still firm to the bite. This way, it will hold onto the rich creamy sauce beautifully when combined!
Creamy Paprika Steak Shells: A Cozy Comfort Food Delight
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the medium shell pasta and cook for 8-10 minutes until al dente. Reserve ½ cup of pasta water, then drain.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sliced steak in a single layer, cooking for 2-3 minutes on each side until browned. Remove and keep warm.
- Lower heat to medium, add 2 tablespoons of butter to the skillet. Once melted, add the diced onion and minced garlic, sautéing for 3-4 minutes until the onion is soft.
- Stir in 2 teaspoons of smoked paprika, then pour in 1 cup of beef broth or white wine. Add 1 cup of heavy cream and ½ cup of grated Parmesan cheese, stirring until smooth.
- Return the cooked pasta and seared steak to the skillet, tossing everything together. Use reserved pasta water if needed for consistency.
- Taste and season with salt and black pepper. Garnish with fresh herbs and serve hot.
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