If there’s one meal that manages to feel both fancy and fuss-free, it’s Creamy Paprika Steak Shells. This dish wraps together tender seared steak, pasta shells, and a smooth, flavorful paprika cream sauce—all in a single skillet. It’s rich without being heavy, comforting without being bland, and shockingly easy to throw together after a long day.
In this ultimate guide, we’ll walk you through every bite of this saucy, savory masterpiece—from ingredient breakdowns and step-by-step prep to storage tips, serving ideas, and helpful answers to questions home cooks like you are already asking.
Key Ingredients in Creamy Paprika Steak Shells
The magic of Creamy Paprika Steak Shells lies in how simple ingredients come together to create bold, comforting flavor. You probably already have most of these in your kitchen—yet when combined, they taste like something from a fancy bistro.
Steak
Start with quality beef. Sirloin, ribeye, or strip steak cut into bite-sized pieces work best. They’re tender, flavorful, and hold up beautifully in a creamy sauce.
Pasta Shells
Medium or large shell pasta is perfect because it traps the rich sauce inside every curve. That means every bite bursts with flavor.
Paprika
This is the soul of the dish. A blend of smoked paprika and regular paprika gives it warmth, depth, and that signature red-golden glow. Craving heat? Add a pinch of chili flakes.
Heavy Cream
Cream gives the sauce its luscious, silky base. It coats the steak and pasta without overwhelming the paprika notes.
Parmesan Cheese
Freshly grated Parmesan melts into the sauce, adding salty, umami richness. You can also swap it for Pecorino Romano for a bolder twist.
Garlic & Onion
These aromatics form the flavor foundation. A quick sauté unlocks a sweet-savory depth that ties the whole dish together.
How to Make Creamy Paprika Steak Shells Step by Step
Making Creamy Paprika Steak Shells is easier than it looks—and it all comes together in one skillet. Here’s how to do it, step by step:
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente. Drain and set aside, but don’t forget to save a little pasta water—just in case your sauce needs thinning later.
Step 2: Sear the Steak
Pat your steak pieces dry, season with salt and pepper, and heat olive oil in a large skillet. Sear the steak for 2–3 minutes per side, working in batches if needed. Remove and set aside.
Step 3: Build the Flavor
In the same skillet, add more olive oil and butter. Sauté the diced onion until soft, then toss in minced garlic. Let it sizzle for 30 seconds. Stir in smoked paprika, regular paprika, and optional chili flakes.
Step 4: Make It Creamy
Pour in beef broth to deglaze the pan, scraping up browned bits. Lower the heat, add heavy cream, and simmer. Stir in grated Parmesan until melted.
Step 5: Combine Everything
Toss in the pasta and steak. Stir to coat everything in that dreamy, paprika cream sauce. Serve hot and garnish with fresh parsley.
Delicious Variations on Creamy Paprika Steak Shells
This creamy steak pasta is already a flavor-packed comfort food, but that doesn’t mean you can’t switch things up! Whether you want to lighten it, spice it, or stretch what’s in your fridge, these Creamy Paprika Steak Shells variations give you tons of flexibility.
🔄 Swap the Steak
No steak on hand? No sweat. Use grilled chicken, shredded rotisserie chicken, or even shrimp for a twist. They soak up the paprika cream sauce beautifully.
🌱 Add Veggies for Color and Texture
Sautéed mushrooms, spinach, or roasted red peppers take this dish to the next level. Not only do they boost flavor, but they also add nutrients and texture.
🧀 Make It Extra Creamy
Want more richness? Stir in a few tablespoons of cream cheese or a splash of half-and-half. It makes the sauce ultra-silky and indulgent.
🔥 Crank Up the Heat
Love spicy food? Go bold with hot paprika or double the chili flakes. You can even add diced jalapeños for serious kick.
🥩 Try Different Cuts of Beef
If you’re out of ribeye or sirloin, try flank steak or strip loin. Just slice thin and sear fast to keep it tender.
For best results when adjusting ingredients, learn how to cook steak safely with this steak temperature guide from the USDA.
Kitchen Equipment You’ll Need for Creamy Paprika Steak Shells
The beauty of Creamy Paprika Steak Shells—aside from how insanely good it tastes—is that it doesn’t require a bunch of fancy tools. Just a few basic kitchen essentials, and you’re good to go.
🍳 Large Skillet or Sauté Pan
You’ll need a wide skillet (preferably non-stick or cast iron) to cook the steak, build the sauce, and toss in the pasta. It’s a true one-pan wonder, so pick something roomy enough to hold everything without overcrowding.
🥄 Wooden Spoon or Silicone Spatula
For stirring the paprika cream sauce and scraping up flavorful bits from the pan, a wooden spoon or heatproof spatula is your go-to tool.
🔪 Sharp Chef’s Knife
A sharp knife makes cutting the steak into bite-sized pieces a breeze. It also helps with prepping onions, garlic, and any add-ins like mushrooms or peppers.
🥘 Medium Pot & Colander
You’ll need a pot to boil the pasta shells and a colander to drain them. Pro tip: save some of that pasta water before draining!
🧀 Cheese Grater
Freshly grated Parmesan cheese melts better and gives a richer flavor than pre-shredded kinds—so a simple grater makes a big difference.
Frequently Asked Questions About Creamy Paprika Steak Shells
❓ Can I make creamy paprika steak shells ahead of time?
Yes, you can! Cook the steak and make the sauce up to a day in advance. Store them separately in airtight containers in the fridge. When you’re ready to serve, cook the pasta fresh, reheat the sauce and steak gently, then mix everything together. This keeps the pasta from turning mushy.
❓ What can I use instead of heavy cream?
No heavy cream? No problem. You can use half-and-half, whole milk with a bit of butter, or even evaporated milk in a pinch. The sauce may be slightly less thick, but it’ll still be creamy and flavorful. Avoid low-fat milk, as it might curdle under heat.
❓ Can I freeze creamy steak pasta?
Technically, yes—but it’s not ideal. Cream-based sauces can separate and turn grainy after freezing. If you must freeze, do it before adding the cream, then stir it in fresh when reheating. For best taste and texture, store leftovers in the fridge and enjoy within 3 days.
❓ How do I reheat creamy paprika steak shells?
Reheat slowly on the stove over low heat. Add a splash of beef broth or cream to loosen the sauce. Stir frequently until warmed through. You can also microwave it in short bursts, stirring in between, but stovetop reheating gives better texture.
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