Creamy Paprika Steak Shells
Seared sirloin bites and pasta shells tossed in a smoked paprika Parmesan cream sauce.
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.
Notes
Substitutions: Chicken breast cooked to 165 degrees F or half and half also work.
Tips: Pat the steak dry for a better sear and avoid crowding the pan.
Storage: Refrigerate up to 4 days and reheat to 165 degrees F.