- 8 oz jumbo pasta shells (or rigatoni, penne, or egg noodles)
- 1 tbsp salt (for pasta water)
🥩 Steak tip: Partially freeze the steak for 20 minutes—it slices paper-thin with ease!
Step-by-Step Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook jumbo shells according to package directions (usually 9–11 minutes).
Reserve ½ cup pasta water, then drain and set aside.
2. Sear the Steak
In a large skillet or Dutch oven, heat 1 tbsp olive oil over high heat.
Season steak with smoked paprika, garlic powder, onion powder, thyme, salt, and pepper.
Sear for 2–3 minutes per side until browned and cooked to your liking. Remove and set aside.
💡 Don’t overcrowd the pan—cook in batches if needed for a good sear.
3. Build the Creamy Sauce
In the same skillet, add remaining 1 tbsp oil. Pour in white wine (or broth) and scrape up any browned bits. Simmer 2 minutes.
Stir in heavy cream and beef broth. Simmer gently for 3–4 minutes until slightly thickened.
Remove from heat. Stir in Parmesan until melted and smooth. Season with salt and pepper.
4. Combine & Finish
Return steak (and any juices) to the skillet. Add cooked pasta and toss to coat.
If too thick, add a splash of reserved pasta water to loosen.
Let sit 2–3 minutes to let flavors meld. Serve immediately.
Tips for Steak & Shell Perfection
- Slice steak thin and against the grain—ensures tenderness.
- Use smoked paprika—it adds depth that sweet paprika can’t match.
- Don’t boil the cream—gentle heat prevents curdling.
- Make it ahead: Cook pasta and sauce separately; combine when ready to serve.
- Freezer-friendly: Freeze cooked steak and sauce (without pasta) for up to 2 months.
Delicious Variations
- Mushroom & Thyme: Sauté 8 oz mushrooms with the steak
- Spicy Paprikash: Add 1 tsp caraway seeds + ½ tsp cayenne
- Low-Carb: Swap pasta for zucchini noodles or cauliflower shells
- Vegetarian: Use portobello mushrooms + vegetable broth
- Herb Finish: Stir in 2 tbsp fresh parsley or dill before serving
Serving Suggestions That Shine
- Classic: With garlic bread and a simple arugula salad
- Date night: Pair with a glass of Pinot Noir or Cabernet
- Comfort meal: Alongside roasted carrots or buttered green beans
- Holiday twist: Top with extra Parmesan and cracked black pepper
Frequently Asked Questions (FAQs)
Q: Can I use ground beef?
A: Yes—but it won’t have the same steakhouse texture. For best results, use sliced steak.
Q: Why is my sauce too thin?
A: Likely from low-fat cream or not simmering long enough. Use full-fat cream and reduce until it coats the back of a spoon.
Q: Can I make this gluten-free?
A: Yes! Use GF jumbo shells (like Jovial or Barilla GF) and ensure broth is GF.
Q: Can I use milk instead of cream?
A: Not recommended—it may curdle and won’t thicken properly. Half-and-half works in a pinch.
Final Thoughts: Bold Flavor, Simplified
Creamy Paprika Steak Shells prove that you don’t need hours or fancy ingredients to create something extraordinary. With its smoky depth, creamy richness, and tender steak, it’s the kind of dish that brings people together, fills bellies, and earns recipe requests at every gathering.
So sear that steak, boil those shells, and pour that sauce. One forkful, and you’ll feel like you’re dining in a Budapest bistro—without leaving your kitchen.
Made this and heard the “Mmm!” chorus? I’d love to hear your twist—did you go spicy? Add mushrooms? Share your steak success in the comments below—or tag me on social. And if you know someone drowning in weeknight dinner stress, send them this recipe. You’ll be their new kitchen hero! 🥩🍝✨
