Creamy Paprika Steak Shells

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

• Intensity: Easy (Quick Cook)

• Servings: 4

Ingredients

For the Steak & Pasta:

• 8 oz (225g) medium pasta shells (conchiglie)

• 1 lb (450g) sirloin steak or ribeye, thinly sliced against the grain

• 1 tbsp olive oil

• 2 tbsp butter, divided

• 1 medium shallot, finely diced

• 3 cloves garlic, minced

• 1 tsp sweet or smoked paprika (plus more for garnish)

For the Creamy Sauce:

• 1 cup (240ml) beef broth

• 1/2 cup (120ml) heavy cream

• 1/2 cup (50g) freshly grated Parmesan cheese

• 1 tsp Dijon mustard

• Salt and freshly cracked black pepper, to taste

• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Bring the Water to a Boil
Bring a large pot of generously salted water to a rolling boil. Cook the pasta shells according to package directions until al dente. *Pro tip: Set a timer for 1-2 minutes less than the package suggests, as the pasta will cook slightly more in the sauce later.* Drain and set aside.

2. Sear the Steak
While the pasta is cooking, pat the sliced steak dry with a paper towel (this is crucial for a good sear!). Season the steak strips generously with salt and pepper.
In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Once the oil is shimmering, add the steak in a single layer (you may need to do this in two batches to avoid steaming the meat). Sear for 1-2 minutes per side, until a nice brown crust forms. The steak should be cooked to medium-rare, as it will finish cooking in the sauce. Use a slotted spoon to transfer the seared steak to a clean plate and set aside.

3. Build the Flavor Base
Reduce the heat to medium. In the same skillet, melt 1 tablespoon of the butter. Add the diced shallot and sauté for 2-3 minutes, until it becomes translucent and soft. Add the minced garlic and the paprika, and cook for another 30 seconds until fragrant, stirring constantly so the garlic doesn’t burn. The kitchen should smell amazing right about now.

4. Create the Creamy Paprika Sauce
Pour the beef broth into the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. This is where all the flavor is! Let the broth simmer for 2-3 minutes, allowing it to reduce slightly.
Reduce the heat to low and stir in the heavy cream, Dijon mustard, and the remaining 1 tablespoon of butter. Whisk until the butter is melted and the sauce is smooth. Slowly sprinkle in the grated Parmesan cheese, stirring continuously until it’s fully incorporated and the sauce has thickened slightly. Taste the sauce and adjust the seasoning with more salt and pepper if needed.

5. Bring It All Together
Add the cooked and drained pasta shells to the skillet with the creamy sauce. Toss everything together until the pasta is well coated. Finally, add the seared steak back to the pan, along with any juices that have accumulated on the plate. Gently fold everything together and let it warm through for 1-2 minutes. Be careful not to over-stir, as you want to keep the steak tender.

6. Serve Immediately
Spoon the creamy paprika steak shells into warm bowls. Garnish with a sprinkle of fresh parsley and an extra dusting of paprika for color. Serve right away and enjoy!

Nutrition Information

(Approximate values per serving, calculated using standard ingredients)

• Calories: 685

• Fat: 35g

  • Saturated Fat: 18g

• Carbohydrates: 52g

  • Fiber: 3g

  • Sugar: 5g

• Protein: 42g

• Sodium: 580mg