Creamy Paprika Steak Shells

 Creamy Paprika Steak Shells — a rich, comforting dish with tender steak, a smoky paprika cream sauce, and jumbo pasta shells.

Ingredients

For the steak:

• 1 lb (450 g) sirloin steak or ribeye, thinly sliced against the grain

• 1 tsp smoked paprika

• ½ tsp garlic powder

• Salt and black pepper, to taste

• 1 tbsp olive oil

For the creamy paprika sauce:

• 2 tbsp unsalted butter

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 tbsp sweet or smoked paprika (use smoked for deeper flavor)

• 1 tsp dried thyme (or ½ tsp red pepper flakes for heat)

• 1 cup (240 ml) beef or chicken broth

• 1 ½ cups (360 ml) heavy cream

• ½ cup (50 g) grated Parmesan cheese

• Salt and pepper to taste

For the shells:

• 12–15 jumbo pasta shells

• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Cook the pasta shells

Bring a large pot of salted water to a boil. Cook jumbo shells according to package directions until al dente. Drain, rinse with cool water, and set aside.

2. Season and sear the steak

In a bowl, toss steak slices with smoked paprika, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Sear steak in a single layer for 1–2 minutes per side until browned but not fully cooked through. Remove steak from skillet and set aside.

3. Make the creamy paprika sauce

Reduce heat to medium. In the same skillet, melt butter. Add onion and cook until soft (3 minutes). Add garlic and cook for 30 seconds. Stir in paprika and thyme — cook for 1 minute until fragrant.
Pour in broth, scraping up any browned bits from the pan. Let it simmer for 2–3 minutes until slightly reduced. Reduce heat to low, then stir in heavy cream and Parmesan cheese. Simmer gently until thickened, about 3–4 minutes. Season with salt and pepper.

4. Combine and stuff the shells

Add the seared steak back into the sauce, stirring to coat. Let it warm through for 1–2 minutes.
Preheat your oven to 375°F (190°C) if you want to bake them (optional — for a casserole-style dish).
Using tongs, fill each cooked pasta shell with the steak and a bit of sauce. Arrange shells in a baking dish or serve immediately without baking for a stovetop version.

5. Bake (optional)

Pour any remaining sauce over the shells, sprinkle with extra Parmesan. Bake for 10–12 minutes until bubbly.

6. Serve

Garnish with fresh parsley and extra cracked black pepper. Serve hot with a side salad or crusty bread.

Chef’s Tips

• Cut the steak thinly against the grain for tender bites.

• Don’t overcook the steak in the first sear — it will finish in the sauce.

• Swap proteins easily: use chicken or mushrooms for a vegetarian version.

• Make it spicy by adding cayenne or red pepper flakes with the paprika.

Let me know if you’d like a lighter version or slow cooker adaptation!