Creamy paprika steak shells

Here’s a rich, comforting recipe for Creamy Paprika Steak Shells—think tender steak strips, smoky paprika cream sauce, and pasta shells that catch all that flavor.

🥩 Creamy Paprika Steak Shells

Ingredients (2–3 servings)

For the steak:

250–300 g beef steak (sirloin, ribeye, or tender cut)
Salt & black pepper
1 tsp paprika (smoked if possible)
1 tbsp oil or butter

For the pasta:

200 g pasta shells (medium or large)

For the creamy sauce:

2 tbsp butter
3–4 cloves garlic (minced)
1 small onion (finely chopped)
1 tsp paprika (plus extra to taste)
1 tbsp tomato paste (optional but boosts flavor)
1 cup cooking cream (or fresh cream)
½ cup milk (adjust for consistency)
½ cup grated parmesan (optional but recommended)
Salt & black pepper
Chili flakes (optional)

🔥 Instructions

1) Cook the pasta

Boil shells in salted water until al dente
Drain and set aside (save a little pasta water)

2) Cook the steak

Slice steak into thin strips
Season with salt, pepper, and paprika
Heat oil in a pan on high heat
Sear steak quickly (1–2 minutes per side)
Remove and set aside (don’t overcook—it finishes in sauce)

3) Build the sauce

In the same pan, melt butter
Sauté onion until soft
Add garlic and cook for ~30 seconds
Stir in paprika and tomato paste (this is where the smoky flavor builds)
Add cream + milk, mix well
Simmer 3–5 minutes until slightly thick

4) Combine

Add cooked steak back into sauce
Toss in pasta shells
Add a splash of pasta water if needed for silkiness
Stir in parmesan
Taste and adjust salt, pepper, or paprika

🍽️ Serve with:

Extra parmesan on top
Fresh parsley (optional)
Garlic bread or a simple salad

💡 Tips for best results

Don’t overcook steak—it should stay tender
Smoked paprika gives a deeper, slightly BBQ-like flavor
Let sauce gently simmer; don’t boil hard or cream may split
Shell pasta is ideal because it traps the sauce inside

If you want, I can also give you a spicier version, a high-protein gym version, or a restaurant-style version with exact plating tricks.