🥩🌶️ Creamy Paprika Steak Shells
🧾 Ingredients (Serves 4)
For the Steak:
-
1 lb sirloin or flank steak, thinly sliced or diced
-
1 tsp smoked paprika
-
½ tsp garlic powder
-
Salt & black pepper, to taste
-
1 tbsp olive oil or butter
For the Pasta & Sauce:
-
8 oz medium pasta shells
-
2 tbsp butter
-
3 cloves garlic, minced
-
1½ tsp smoked paprika (or sweet paprika for a milder flavor)
-
1 tbsp flour (for thickening)
-
1 cup beef broth
-
1 cup heavy cream (or half & half for a lighter version)
-
½ cup grated Parmesan cheese
-
Salt & pepper to taste
-
Optional: pinch of crushed red pepper for heat
-
Optional garnish: chopped parsley
🔪 Instructions
1️⃣ Cook the Pasta
-
Boil pasta shells in salted water until al dente, then drain and set aside.
2️⃣ Sear the Steak
-
Season steak with paprika, garlic powder, salt, and pepper.
-
Heat oil in a large skillet over medium-high heat.
-
Add steak in a single layer. Sear for 2–3 minutes per side until browned and just cooked through.
-
Remove from pan and set aside (don’t wipe the skillet — those brown bits are flavor!).
3️⃣ Make the Sauce
-
Lower heat to medium. In the same skillet, melt 2 tbsp butter.
-
Add garlic and paprika. Sauté for 30 seconds until fragrant.
-
Stir in flour and cook for 1 minute.
-
Slowly whisk in beef broth and cream. Simmer for 4–5 minutes, stirring often, until thickened.
-
Stir in Parmesan cheese, season to taste with salt & pepper.
4️⃣ Combine
-
Add cooked pasta and steak to the skillet.
-
Toss everything to coat and simmer together for 1–2 minutes until warmed through.
✅ Tips
-
Want a saucier dish? Add a splash more cream or broth at the end.
-
For extra flavor, stir in a teaspoon of Dijon mustard or a dash of Worcestershire sauce.
-
Don’t overcook the steak — quick searing keeps it juicy.
🍽️ Serving Ideas
-
Serve with a crusty baguette, garlic bread, or a simple green salad.
-
Add sautéed mushrooms or spinach for extra texture and nutrients.
Would you like a spicy version, a ground beef substitute, or a low-carb / gluten-free adaptation?
