Step 4: Make the Creamy Paprika Sauce
Lower the heat to medium and melt 1 tbsp of butter in the same skillet. Toss in the minced garlic and sauté for about a minute, just until fragrant.
Add the heavy cream and beef broth, whisking to combine. Let it simmer for 3–4 minutes, allowing it to reduce and thicken slightly.
Now stir in the Parmesan cheese until fully melted and smooth. You’ll notice the sauce becoming rich and glossy—this is your moment of glory.
🧄 Garlic and butter sautéing together = instant happiness.
Step 5: Bring It All Together
Add the cooked pasta shells and the seared steak back into the skillet. Toss everything to coat, letting the pasta absorb the flavors. If needed, splash in a tablespoon or two of reserved pasta water to loosen the sauce.
🍝 Look for that silky texture that hugs every shell. That’s how you know it’s perfect.
Step 6: Garnish and Serve
Sprinkle with chopped parsley for a pop of color and freshness. Serve immediately while hot and creamy.
Serving Suggestions
Pair your Creamy Paprika Steak Shells with:
- A crisp green salad – A lemony vinaigrette balances the richness.
- Garlic bread or baguette – For scooping up extra sauce.
- Red wine – A bold Cabernet or Syrah works beautifully.
Storage and Reheating Tips
Got leftovers? You’re in luck—this dish reheats well!
- Storage: Keep in an airtight container in the fridge for up to 3 days.
- Reheat: Gently warm in a skillet over low heat with a splash of cream or broth to restore creaminess.
❄️ Not freezer-friendly, since dairy-based sauces can split when frozen.
Variations to Try
1. Spicy Kick
Add a pinch of cayenne or red pepper flakes for heat lovers.
2. Mushroom Lovers’ Version
Swap half the steak for sautéed mushrooms—think cremini, shiitake, or oyster.
3. Lighten It Up
Use half-and-half instead of heavy cream, and opt for grilled chicken instead of steak.
4. Herb Infusion
Toss in fresh thyme or rosemary with the garlic for a savory herb twist.
What Kind of Steak Works Best?
- Sirloin: Leaner but still tender.
- Ribeye: Rich and marbled—ideal for melt-in-your-mouth bites.
- New York Strip: Another great choice with bold flavor and a firmer texture.
🔪 Cut across the grain for tender, bite-sized pieces.
FAQ: Creamy Paprika Steak Shells
Can I use another type of pasta?
Yes! Penne, rotini, or orecchiette work well—anything that holds sauce.
Is smoked paprika the same as regular paprika?
Not quite. Smoked paprika has a deep, smoky flavor, while regular paprika is milder and sweeter. For this dish, the smoky version is essential.
Can I make this gluten-free?
Absolutely—just use your favorite gluten-free pasta and ensure your broth and Parmesan are certified GF.
Can I double this recipe for a crowd?
Yes! Just use a large skillet or Dutch oven and double each ingredient.
Make It a Weekly Favorite
Creamy Paprika Steak Shells isn’t just a dish—it’s a feeling. The kind of cozy, satisfying meal that makes you close your eyes and smile after the first bite. It’s easy enough for a weeknight but indulgent enough to serve to guests. It’s comfort food that doesn’t compromise on bold flavor or texture.
If you’re looking for your new go-to pasta recipe—this is it.
📌 Don’t Forget to Pin It!
Want to save this recipe for later? Pin this article to your Comfort Food or Weeknight Dinners board and come back anytime you need a little food hug.
More Skillet Dinners You’ll Love
- Creamy Tuscan Chicken Pasta
- One-Pan Garlic Butter Steak Bites with Potatoes
- Cajun Shrimp Alfredo Pasta
- Beef Stroganoff with Egg Noodles
Final Thoughts: Why This Recipe Works
With just a handful of pantry staples and a quick sear, Creamy Paprika Steak Shells delivers maximum flavor with minimal fuss. The combination of smoky paprika, creamy sauce, and tender steak makes this a show-stopping meal you’ll crave again and again.
