You know those nights when you stare into the fridge and see nothing but sadness? Just a lonely jar of pickles and some questionable leftovers. We’ve all been there.
This recipe is the cure for that. It’s creamy, it’s beefy, and it has this smoky flavor that makes everything feel a little bit cozier. I’m going to show you how to make Creamy Paprika Steak Shells that taste like they came from a restaurant, but you can make them in your own kitchen, probably in your pajamas.
This is one of those meals that looks fancy but is actually super simple. Stick with me, and you’ll have a new favorite weeknight dinner. I promise.
What You’ll Need
First things first, let’s get all our ingredients lined up. This is what my grandpa called “mise en place,” which is just a fancy French way of saying “get your stuff together.” It honestly makes cooking so much less stressful when you aren’t scrambling to find the garlic powder.
Here’s a quick look at what you’ll be grabbing from the pantry and the fridge.
For the Steak & Marinade
The steak is the star here. Don’t be afraid to get a decent cut, it makes a huge difference. Sirloin is my go-to because it’s got great flavor without breaking the bank.
| Ingredient | Amount |
|---|---|
| Sirloin Steak | 1 lb |
| Olive Oil | 2 tbsp |
| Soy Sauce | 1 tbsp |
| Garlic Powder | 1 tsp |
| Black Pepper | ½ tsp |
For the Creamy Paprika Sauce
This sauce is where the magic happens. The key is using smoked paprika, not the regular kind. It gives the whole dish a deep, almost barbecue-like flavor that is just incredible.
| Ingredient | Amount |
|---|---|
| Salted Butter | 3 tbsp |
| Yellow Onion | ½ cup, diced |
| Garlic | 3 cloves, minced |
| All-Purpose Flour | 2 tbsp |
| Beef Broth | 1½ cups |
| Heavy Cream | ¾ cup |
| Smoked Paprika | 1 tbsp |
| Dried Thyme | 1 tsp |
| Salt | To taste |
For the Pasta & Assembly
You need something that can scoop up all that amazing sauce. Medium shells are perfect for this job. They’re like little edible bowls.
| Ingredient | Amount |
|---|---|
| Medium Pasta Shells | 12 oz |
| Reserved Pasta Water | ½ cup |
| Fresh Parsley | ¼ cup, chopped |
The Tools for the Job
You don’t need a bunch of high-tech gadgets for this one. Just the basics will do. Having the right tools makes the process smooth and easy.
- A Large Skillet: A 12-inch cast iron or stainless steel skillet is perfect. You need something that gets hot and stays hot to get a good sear on the steak.
- A Large Pot: For boiling the pasta. Don’t try to cram your pasta into a small pot; it needs room to move around.
- Cutting Board & Sharp Knife: A dull knife is more dangerous than a sharp one. A good sharp chef’s knife will make prepping the steak and veggies a breeze.
- Measuring Cups & Spoons: Accuracy helps, especially with the sauce ingredients.
- Whisk: For making the sauce smooth and creamy. No one likes a lumpy sauce.
- Colander: To drain your pasta.
Let’s Get Cooking: Step-by-Step
Alright, now for the fun part. Just follow along, one step at a time. I’ll walk you through everything, and I’ll point out the little things that make a big difference.
Step 1: First, let’s get that steak ready. Pat it dry with paper towels. This is a super important step because a dry steak gets a much better crust when you sear it.
Step 2: Cut the steak into small, bite-sized pieces, about ½ to ¾ inch cubes. Try to make them all about the same size so they cook evenly.
Step 3: In a medium bowl, toss the steak pieces with the olive oil, soy sauce, garlic powder, and black pepper. Let it sit on the counter while you get everything else ready. A quick 15-20 minute marinade is all it needs.
Step 4: Now, get your big pot of water on the stove over high heat. Salt it generously. You want it to taste like the ocean. This seasons the pasta from the inside out.
Step 5: Once the water is at a rolling boil, add your pasta shells. Cook them according to the package directions, but check them a minute early. You want them al dente, which means they still have a little bite.
Step 6: Before you drain the pasta, scoop out about a cup of that starchy pasta water. This stuff is liquid gold, I’m serious. It helps make the sauce silky smooth later on. Then, drain the pasta and set it aside.
Step 7: Place your large skillet over medium-high heat. Let it get nice and hot. You’ll know it’s ready when a drop of water sizzles and disappears almost instantly.
Step 8: Add the marinated steak pieces to the hot skillet in a single layer. (Don’t crowd the pan! Cook in two batches if you have to.) Let them cook for about 2-3 minutes without moving them. This is how you get that beautiful brown crust.
Step 9: After a few minutes, give the steak a stir and cook for another 1-2 minutes until it’s cooked through. You want it juicy on the inside, not tough and gray.
Step 10: Remove the steak from the skillet and set it aside on a plate. Don’t wipe out the skillet! All those little brown bits on the bottom are pure flavor.
Step 11: Turn the heat down to medium. Add the 3 tablespoons of butter to the same skillet. Once it’s melted, add your diced onion and cook for 3-4 minutes until it starts to get soft and translucent.
Step 12: Add the minced garlic and cook for just one more minute until you can smell it. Be careful not to burn the garlic, or it will turn bitter.
Step 13: Sprinkle the flour over the onions and garlic. Whisk it all together and let it cook for about a minute. This little paste you’re making is called a roux, and it’s what will thicken our sauce.
Step 14: Slowly, and I mean slowly, pour in the beef broth while you keep whisking. This prevents lumps. Scrape up all those tasty brown bits from the bottom of the pan as you go.
Step 15: Once the broth is mixed in, stir in the heavy cream, smoked paprika, and dried thyme. Let the sauce simmer for about 5 minutes, stirring occasionally, until it thickens up a bit. Give it a taste and add salt and pepper as needed.
Step 16: Now it’s time to bring it all together. Add the cooked pasta shells and the seared steak back into the skillet with the sauce.
Step 17: Stir everything gently to coat the pasta and steak in that glorious sauce. If the sauce seems too thick, add a splash of that reserved pasta water you saved. Add a little at a time until it’s the consistency you like.
Step 18: Let it all hang out together in the pan for a minute or two to warm through. Serve it up hot, sprinkled with fresh parsley.
Pro Tips from My Kitchen
Over the years, I’ve made every mistake in the book. Here are a few hard-won secrets that will help you nail this recipe on the first try.
- Don’t Crowd the Pan: I know I already said this, but it’s the single biggest mistake people make when cooking steak. If you put too much meat in the pan at once, it steams instead of sears. You won’t get that delicious brown crust. Cook in batches if you need to; it’s worth the extra couple of minutes.
- Toast Your Spices: When you add the smoked paprika and thyme to the sauce, let them sizzle in the pan for about 30 seconds before you add the rest of the liquid. This little step “blooms” the spices, waking them up and making their flavor much more intense.
- The Power of Pasta Water: That starchy water you saved is a game-changer for cream sauces. The starch helps the sauce cling to the pasta and gives it a beautiful, glossy finish. It’s a simple trick that professional chefs use all the time.
- Let the Steak Rest: After you take the steak out of the pan, let it sit on the plate for a few minutes before you mix it back into the sauce. This lets the juices settle back into the meat, keeping it tender and flavorful.
Swaps and Fun Variations
One of the best things about cooking is making a recipe your own. This dish is super flexible, so feel free to play around with it.
- Change the Protein: Not a steak fan? No problem. This works great with bite-sized pieces of chicken thigh or breast. You could also use ground beef or even shrimp. For a vegetarian version, try it with sautéed mushrooms and a can of white beans.
- Add Some Veggies: This is a great recipe for cleaning out the vegetable drawer. Sauté some sliced bell peppers or mushrooms with the onion. You can also stir in a few big handfuls of fresh spinach at the very end until it just wilts.
- Turn Up the Heat: If you like things spicy, add a pinch of red pepper flakes or a dash of cayenne pepper along with the smoked paprika.
- Go Dairy-Free: You can substitute the heavy cream with full-fat canned coconut milk for a dairy-free version. The flavor will be slightly different, but still delicious. Use a dairy-free butter substitute as well.
Making Life Easier: Prep & Storage
A little bit of prep can make weeknight cooking feel like a total breeze. Here’s how you can get ahead on this recipe.
Make-Ahead Tips
You can do a lot of the chopping ahead of time. Dice your onion and mince your garlic and store them in an airtight container in the fridge for up to two days. You can also cut up the steak and mix it with the marinade ingredients. Just keep it covered in the fridge until you’re ready to cook.
Leftovers and Storage
If you happen to have leftovers, they’re fantastic the next day. Store them in an airtight container in the refrigerator for up to 3 days.
When you reheat it, do it gently on the stovetop over low heat. You might need to add a splash of milk or beef broth to loosen up the sauce, as it will thicken up a lot in the fridge. I wouldn’t recommend microwaving it, as it can make the steak rubbery.
Your Questions, Answered
Here are some common questions I get about recipes like this one.
Q1. Can I use a different cut of steak?
Ans: Absolutely. Flank steak or flat iron steak would also work really well. Just make sure to cut it against the grain to keep it tender.
Q2. My sauce is too thick/thin. How do I fix it?
Ans: If it’s too thick, stir in a splash of your reserved pasta water or a little beef broth until it’s right. If it’s too thin, just let it simmer on low for a few more minutes to reduce and thicken up.
Q3. Is smoked paprika really necessary?
Ans: It makes a huge difference in the flavor, giving it that signature smokiness. If you only have sweet or regular paprika, you can use it, but the final dish won’t have the same deep flavor.
Q4. Can I make this gluten-free?
Ans: Yes! Just use your favorite gluten-free pasta shells. To thicken the sauce, you can use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) instead of the all-purpose flour.
Q5. How do I make sure my steak stays tender?
Ans: The keys are to not overcook it in the first step and to let it rest. Searing it quickly over high heat keeps the inside juicy, and the resting period lets those juices stay inside the meat.
Wrapping Up
See? That wasn’t so hard. You just made a seriously impressive pasta dish that’s packed with flavor. This is the kind of meal that makes a regular Tuesday feel a little special. It’s comfort in a bowl.
Now it’s your turn. Give this recipe a try and see for yourself. I really hope you love it as much as my family does.
When you make it, I’d love to hear how it went. Drop a comment below and let me know if you made any fun changes or if you have any questions. Happy cooking
