Creamy paprika steak shells combine seared sirloin bites with smoked paprika, garlic, and a Parmesan cream sauce that fills every pasta shell.
Everything cooks in one large skillet after the pasta boils, so the steak, sauce, and shells come together in about thirty five minutes with very little cleanup.
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Why This Creamy Paprika Steak Shells Recipe Works
Searing the steak in a hot pan creates a deep brown crust, and the browned bits left behind dissolve into the cream to give the sauce a savory, meaty base.
Smoked paprika adds a warm, gently smoky color and flavor that pairs well with garlic and Parmesan without adding any heat or extra ingredients.
Medium shells cup the sauce and tiny steak pieces in every bite, so the pasta tastes balanced and creamy rather than plain or dry.
Ingredients for Creamy Paprika Steak Shells
- 12 ounces medium shell pasta, dry
- 1 pound sirloin or ribeye steak, cut into bite sized pieces
- 1 tablespoon olive oil and 1 tablespoon butter
- 3 cloves garlic, minced
- 1 1/2 teaspoons smoked paprika, split between the steak and the sauce
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 1 cup heavy cream
- 1/2 cup low sodium beef broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley for garnish
Steak. Sirloin gives a lean, beefy bite, and ribeye adds more richness, so either one works when cut into small pieces that cook in minutes.
Smoked paprika. This spice gives the steak a deep red crust and a mild smoky taste that carries into the cream sauce.
Garlic and butter. Butter softens the sear and carries the garlic, which cooks for about a minute until fragrant without turning bitter.
Cream and broth. Cream adds body, and a little beef broth keeps the sauce loose while deepening the savory flavor.
Parmesan. Grated Parmesan melts into the sauce and adds salty depth, which means the dish needs very little extra salt.
How to Make Creamy Paprika Steak Shells
1. Boil the pasta Cook the shells in a large pot of salted water according to the package directions, then drain them and set them aside.
2. Season the steak Toss the steak pieces with the salt, pepper, and 1 teaspoon of the smoked paprika until every piece is coated evenly.
3. Sear the steak Heat the olive oil in a large skillet over medium high heat and sear the steak 2 to 3 minutes per side until browned, then move it to a plate.
4. Cook the garlic Lower the heat to medium, melt the butter, and cook the garlic for about 1 minute until fragrant, taking care not to burn it.
5. Make the sauce Pour in the cream and broth, scrape up the browned bits, add the remaining paprika, and simmer 3 to 4 minutes until slightly thick.
6. Finish the dish Stir in the Parmesan until smooth, return the steak and shells to the skillet, toss to coat, and serve hot with parsley.
How to Serve Creamy Paprika Steak Shells
Serve the shells hot with a crisp Italian house salad and soft fluffy homemade dinner rolls to catch the sauce. Stovetop bacon green beans and air fryer asparagus add a fresh vegetable side, and a sprinkle of parsley brightens each plate.
How to Store and Reheat Creamy Paprika Steak Shells
Cool the leftovers within 2 hours, then store them in an airtight container in the refrigerator for 3 to 4 days. Reheat in a skillet over low heat with a splash of beef broth or cream until the pasta is steaming hot at 165 degrees F.
Tips and Variations for Creamy Paprika Steak Shells
Check the steak temperature. Steak pieces are done at 145 degrees F with a 3 minute rest, so use a thermometer and avoid overcooking, which makes the meat tough.
Flag the allergens. The dish contains milk and wheat, and may contain soy depending on the broth, so check labels and tell guests before serving.
Dry the steak. Pat the pieces dry before seasoning so they sear and brown instead of steaming in the pan.
Do not crowd the pan. Cook the steak in two batches if needed, because crowding drops the temperature and prevents browning.
Marinate for flavor. Coating the steak with garlic and paprika for about 30 minutes before cooking deepens the flavor, and the meat stays refrigerated.
Swap the cream. Half and half can replace the heavy cream for a lighter sauce, though it will be a little thinner.
Reheat gently. Warm leftovers over low heat and add liquid a spoonful at a time so the cream sauce does not break.
Check trusted guidance. For general advice on cooking meat to safe temperatures and storing leftovers, read the Purdue Extension guide to storing leftovers before you cook.
Frequently Asked Questions About Creamy Paprika Steak Shells
What cut of steak works for creamy paprika steak shells?
Sirloin and ribeye both work well because they cook fast in small pieces, though tender cuts like strip steak also give good results.
Can I make creamy paprika steak shells with chicken instead?
Yes, cut chicken breast into small pieces and cook it to 165 degrees F, and keep the paprika and cream sauce the same.
How do I store creamy paprika steak shells?
Cool the dish within 2 hours and refrigerate it in an airtight container for 3 to 4 days, then reheat gently with a splash of liquid.
Can I use another pasta shape?
Penne, rigatoni, or small shells all work, and you can cook them according to the package directions until al dente.
Can I use regular paprika instead of smoked?
Yes, sweet paprika works, but the sauce will taste milder and lose the gentle smoky note that smoked paprika gives.
Creamy Paprika Steak Shells
Equipment
- Large skillet
- Large pot
- Colander
Ingredients
Main Ingredients
- 12 oz medium shell pasta dry
- 1 lb sirloin or ribeye steak cut into bite sized pieces
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic minced
- 1 tsp smoked paprika for the steak
- ½ tsp smoked paprika for the sauce
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup heavy cream
- ½ cup low sodium beef broth
- ½ cup grated Parmesan cheese
- 2 tbsp fresh parsley chopped for garnish
Instructions
Cooking
- Boil. Cook the shells in salted water, drain, and set aside.
- Season. Coat the steak with salt, pepper, and 1 teaspoon smoked paprika.
- Sear. Sear the steak in hot oil 2 to 3 minutes per side to 145 degrees F, then set aside.
- Saute. Melt the butter over medium heat and cook the garlic for 1 minute.
- Simmer. Add the cream, broth, and remaining paprika and simmer 3 to 4 minutes, then stir in the Parmesan.
- Toss. Return the steak and shells to the pan, toss to coat, and top with parsley.
