 Creamy Smoked Paprika Steak Shells
If you want a decadent, restaurant-quality dinner in under 30 minutes, this is exactly what you need to make! It features tender, juicy steak bites and pasta shells absolutely smothered in a rich, smoky Parmesan cream sauce. It is pure comfort in a bowl!
The Ingredients:
1 lb Steak (sirloin or ribeye is best!), cut into bite-sized pieces
12 oz Shell pasta (they act like little scoops for the sauce!)
1 ½ tsp Smoked paprika (divided)
1 tbsp Olive oil & 1 tbsp Butter
3 cloves Minced garlic
1 cup Heavy cream & ½ cup Beef broth
½ cup Grated Parmesan cheese
The Basics: Salt, black pepper, and fresh chopped parsley for garnish
The Game Plan:
1. Pasta Prep: Boil your shell pasta in salted water according to the package directions until perfectly tender. Drain well and set aside.
2. Season & Sear: Toss your steak pieces with salt, pepper, and 1 teaspoon of the smoked paprika. Heat your olive oil in a large skillet over medium-high heat. Sear the steak bites for 2–3 minutes per side until beautifully browned but still juicy inside. Transfer them to a plate and set aside.
3. The Flavor Base: Lower the heat to medium and melt your butter right in that same skillet. Sauté the minced garlic for about a minute until fragrant, then stir in the remaining ½ teaspoon of smoked paprika.
4. Build the Cream Sauce: Pour in the heavy cream and beef broth, making sure to scrape up all those incredible, savory browned bits from the bottom of the pan. Let it bubble and simmer gently for 3–4 minutes until the sauce thickens slightly.
5. Make it Cheesy: Stir in your grated Parmesan cheese and keep stirring until it completely melts into a smooth, silky cream sauce.
6. Toss & Serve: Add your cooked pasta shells and juicy steak bites back into the skillet. Toss everything gently until it is heavily coated in that rich, smoky sauce. Garnish with a sprinkle of fresh parsley and serve immediately while it is piping hot!
