Cook the pasta shells according to package instructions until al dente. Drain and set aside.
2. Sear the Steak
Season steak slices with salt, pepper, and a pinch of paprika.
Heat olive oil and butter in a large skillet
Add steak, sear until browned and just cooked
Remove and set aside
3. Make the Creamy Paprika Sauce
In the same skillet:
Add onions and sauté until soft
Stir in garlic and smoked paprika
Pour in beef broth and simmer
Add heavy cream
Stir in Parmesan until sauce becomes creamy and smooth
4. Combine Everything
Add cooked pasta and steak back into the skillet.
Toss until the shells are coated in the rich paprika sauce and the steak is warmed through.
5. Serve and Enjoy
Top with fresh parsley, cracked pepper, or extra Parmesan for a perfect finish.
🍽️ Expert Tips for the Best Paprika Steak Shells
Use smoked paprika for deeper flavor
It creates a warm, smoky profile that balances beautifully with creamy sauce.
Don’t overcook the steak
Sear quickly to keep it tender and juicy.
Reserve a little pasta water
If the sauce becomes too thick, add a splash to loosen it perfectly.
Swap the steak if needed
Ground beef, grilled chicken, or sautéed mushrooms make great alternatives.
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