why make this recipe
This dish gives you a rich and creamy sauce with smoky paprika and tender pieces of steak. It cooks fast and uses simple ingredients. It works for a weeknight meal or a small dinner with friends.
introduction
Creamy Paprika Steak Shells mix pasta shells with a smooth, paprika-flavored cream and browned steak. The dish tastes warm and full. If you like hearty steak and cream sauces, try the grilled steak bowl with creamy sauce for another simple idea.
how to make Creamy Paprika Steak Shells
Cook the pasta until al dente and set it aside. Brown the diced steak in a hot pan, then take it out. Sauté onion and garlic in the same pan until soft. Lower the heat and add heavy cream and smoked paprika. Mix and add salt and pepper. Put the steak back in and warm it for a few minutes. Toss the pasta with the sauce so each shell gets coated. For a baked or different style, you can see this Amish hamburger steak bake recipe for ideas on heavier, oven-cooked versions.
Ingredients :
12 oz pasta shells, 1 lb steak (sirloin or flank), diced, 2 tbsp olive oil, 1 onion, chopped, 2 cloves garlic, minced, 1 cup heavy cream, 2 tbsp smoked paprika, Salt and pepper to taste, Fresh parsley for garnish (optional)
Directions :
- Cook the pasta shells according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced steak and cook until browned on all sides, about 5-7 minutes. Remove steak and set aside.
- In the same skillet, add onion and garlic. Sauté until onion is translucent, about 3-4 minutes.
- Reduce heat and stir in heavy cream and smoked paprika. Mix well and season with salt and pepper to taste.
- Return the steak to the skillet and simmer for another 2-3 minutes until heated through.
- Toss the cooked pasta shells in the creamy paprika sauce until well coated.
- Serve immediately, garnished with fresh parsley if desired.
how to serve Creamy Paprika Steak Shells
Serve hot on plates or in a bowl. Add chopped parsley on top for color. A green salad or steamed vegetables go well on the side. Serve with warm bread if you like.
how to store Creamy Paprika Steak Shells
Let the dish cool to room temperature first. Put it in an airtight container and store in the fridge for 3–4 days. To reheat, warm on the stove over low heat and add a splash of cream or milk if the sauce is too thick. Do not freeze cream sauces; texture may change.
tips to make Creamy Paprika Steak Shells
- Use sirloin or flank for good flavor and quick cooking.
- Cut the steak into even pieces so it cooks the same.
- Brown the steak well for more flavor.
- Do not overcook the pasta; keep it al dente.
- Use smoked paprika for a deeper, smoky taste.
- Taste and adjust salt and pepper before serving.
variation (if any)
- Use chicken or shrimp instead of steak for a different protein.
- Add sliced mushrooms or bell peppers when you sauté the onion.
- Stir in a spoon of tomato paste for a tangy note.
- Use half-and-half or light cream to reduce richness, but the sauce will be thinner.
FAQs
Q: Can I use a different pasta?
A: Yes. Penne, fusilli, or rigatoni work well. Use what you have.
Q: Can I make this dairy-free?
A: You can try a dairy-free cream substitute, but taste and texture will change.
Q: How do I know the steak is done?
A: Cook until the pieces are browned on the outside and heated through. Do not overcook if you want tender steak.
Q: Can I cook the steak in advance?
A: Yes. Cooked steak stores in the fridge for 1–2 days. Add it to the sauce and warm gently before serving.
Q: Is smoked paprika spicy?
A: No. Smoked paprika adds smoky flavor more than heat. Use hot paprika if you want spice.
Conclusion
This recipe makes a quick, filling meal with simple steps and bold flavor. For a saved version online, see the Creamy Paprika Steak Shells – Cooked page for reference. For another plated entrée idea with similar flavors, check the Creamy Paprika Steak Shells | Entrées | Umami.
Creamy Paprika Steak Shells
Ingredients
Method
- Cook the pasta shells according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced steak and cook until browned on all sides, about 5-7 minutes. Remove steak and set aside.
- In the same skillet, add onion and garlic. Sauté until onion is translucent, about 3-4 minutes.
- Reduce heat and stir in heavy cream and smoked paprika. Mix well and season with salt and pepper to taste.
- Return the steak to the skillet and simmer for another 2-3 minutes until heated through.
- Toss the cooked pasta shells in the creamy paprika sauce until well coated.
- Serve immediately, garnished with fresh parsley if desired.