Masters of kitchen
There’s something magical about a warm bowl of pasta cloaked in a velvety, flavorful sauce—and when you toss in juicy, tender steak? It becomes pure comfort food bliss. That’s exactly what Creamy Paprika Steak Shells deliver: a savory, smoky, creamy experience with just the right kick of paprika and richness from a touch of cream and cheese.
The first time I made this dish, it wasn’t planned. I had some leftover steak, a half-used carton of cream, and a craving for something cozy. I sprinkled in some smoked paprika on a whim, and what came out of that skillet was next-level good. Since then, it’s been one of those recipes I go back to again and again—especially on nights when I want something simple yet indulgent.
Whether you’re planning a cozy date night dinner or just want a delicious way to use up steak, these creamy paprika steak shells are about to become a go-to in your kitchen.
Why You’ll Love These Creamy Paprika Steak Shells
This dish checks all the boxes:
-
Quick and comforting: Ready in under 40 minutes, yet it feels like something you’d order at a bistro.
-
One-pan magic: Fewer dishes, more flavor.
-
Versatile: Works with many cuts of steak and different types of pasta.
-
Family-approved: Even picky eaters love the rich sauce and bite-sized shells.
It’s perfect for weeknights or a casual weekend treat. And bonus—it reheats beautifully for lunch the next day.
What is Paprika Cream Sauce?
Let’s talk about what makes this dish so addictive—the paprika cream sauce.
Paprika comes in a few varieties:
-
Sweet paprika – mild, with a slightly fruity flavor.
-
Smoked paprika – rich and deep, with a bold, smoky aroma.
-
Hot paprika – a spicier version that brings a little kick.
For this recipe, I love using smoked paprika because it gives the sauce a deep, earthy note that pairs beautifully with seared steak. The sauce is simple but feels luxurious—a sautéed garlic and onion base, a splash of broth or wine for depth, a pour of cream, and the warming glow of paprika blended in.
It’s a bit like a rustic Hungarian-inspired sauce with an American steakhouse twist.
Choosing the Right Steak for Creamy Paprika Steak Shells
The steak is the star here, so let’s make sure it shines.
Best steak cuts to use:
-
Sirloin – lean, flavorful, and budget-friendly
-
Flank steak – tender when sliced thin across the grain
-
Ribeye – for those indulgent nights (juicy, marbled, and rich)
-
New York strip – hearty and beefy
Whatever cut you choose, the key is in the prep:
-
Bring it to room temperature before cooking
-
Season generously with salt, pepper, and a pinch of garlic powder
-
Sear in a hot pan with butter and oil for that perfect crust
-
Let it rest, then slice thinly against the grain
Pro tip: If your steak is on the tougher side (like flank), a 30-minute marinade with olive oil, paprika, garlic, and a splash of lemon juice can work wonders.
Why Shell Pasta is the Perfect Match
While you can technically use any pasta here, there’s a reason shell pasta wins the spotlight:
-
The curved shape catches all that luscious sauce
-
The size makes it perfect for scooping up steak bites
-
It cooks quickly and holds up well in creamy sauces
If you can’t find shells, try:
-
Cavatappi
-
Rotini
-
Penne
-
Even rigatoni for a heartier twist
Just make sure to cook the pasta al dente—you’ll want a bit of bite since it will absorb some sauce when tossed together.
Helpful tip: Reserve ½ cup of pasta water before draining. You might need it to loosen the sauce if it thickens too much.
Ingredients You’ll Need
Before we dive in, make sure you’ve got everything on hand. This list creates the magic balance of bold, creamy, and savory:
-
1 lb steak (sirloin, flank, or ribeye), sliced thinly
-
8 oz medium pasta shells
-
2 tbsp olive oil
-
1 tbsp butter
-
1 small onion, diced
-
3 cloves garlic, minced
-
1 ½ tsp smoked paprika (or sweet paprika)
-
1 cup heavy cream (or half-and-half)
Advertisement -
½ cup beef broth or white wine
-
½ cup grated Parmesan (or 4 oz cream cheese)
-
Salt & black pepper, to taste
-
Optional: Fresh parsley or thyme for garnish
Instructions for Creamy Paprika Steak Shells
1. Cook the Shell Pasta
Bring a large pot of salted water to a boil. Add the shells and cook al dente according to package instructions. Before draining, reserve ½ cup of pasta water—this will help with the sauce later.
2. Sear the Steak
In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add sliced steak in a single layer. Sear until golden brown and just cooked (about 2–3 minutes per side). Remove from pan and set aside.
Tip: Don’t overcrowd the pan—cook in batches if needed to keep that crust!
3. Sauté Aromatics
In the same skillet, reduce heat to medium. Add 1 tbsp butter, remaining olive oil, diced onion, and garlic. Sauté until softened and fragrant (3–4 minutes).
4. Build the Sauce
Stir in paprika and let it bloom for 30 seconds. Then deglaze the pan with beef broth or wine, scraping up the flavorful bits.
Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan or cream cheese and whisk until smooth.
Pro tip: If the sauce thickens too much, use reserved pasta water to loosen it to a silky texture.
5. Combine Everything
Add cooked pasta and seared steak into the sauce. Toss gently to coat. Taste and adjust seasoning with salt and black pepper.
6. Garnish and Serve
Top with freshly chopped parsley or thyme for a pop of color and freshness. Serve hot!
Variations and Creative Twists
Want to switch things up? Try these:
-
Spicy Kick: Add a pinch of cayenne or use hot Hungarian paprika.
-
Veggie Boost: Add sautéed mushrooms, baby spinach, or sun-dried tomatoes.
-
Cheese Swap: Use Gruyère for nuttiness or Boursin for herb-infused creaminess.
-
Lighter Option: Use half-and-half and whole wheat pasta.
-
Protein Substitutes: Try chicken strips, shrimp, or plant-based meat alternatives.
This recipe is endlessly customizable depending on what’s in your fridge.
Storage and Reheating Tips
Storage:
Let leftovers cool completely. Store in an airtight container in the fridge for up to 4 days.
Reheating:
Gently warm in a skillet with a splash of water or broth to rehydrate the sauce. Microwave reheating works too—cover loosely and stir halfway through.
Freezing:
Not recommended. Cream-based sauces often separate when thawed, leading to a grainy texture.
What to Serve with Creamy Paprika Steak Shells
Keep sides light and fresh to balance out the richness:
-
Garlic bread or buttery dinner rolls
-
A crisp green salad with lemon vinaigrette
-
Roasted asparagus, green beans, or broccoli
-
Wine pairing: Try a dry red like Cabernet Sauvignon or a white like Sauvignon Blanc
Dessert Idea: Lemon sorbet or berries and whipped cream for a refreshing finish.
FAQs About Creamy Paprika Steak Shells
Can I make creamy paprika steak shells ahead of time?
Yes! Cook everything and store separately if possible. Combine and gently reheat when ready to serve.
What kind of paprika should I use?
Smoked paprika adds a bold, earthy flavor. For a milder taste, go with sweet paprika. Want heat? Try hot Hungarian paprika.
Can I use milk instead of heavy cream?
You can, but the sauce will be thinner and less rich. Consider adding a teaspoon of flour or cornstarch to thicken it.
How do I prevent the cream from curdling?
Don’t let the sauce boil after adding cream. Keep it at a gentle simmer and stir often.
What if my steak turns out chewy?
This usually means it was overcooked or sliced with the grain. Slice thinly against the grain and sear quickly on high heat.
Is this recipe gluten-free?
Not by default. Use gluten-free pasta and make sure your paprika and broth are labeled GF.
More Pasta Recipes You’ll Love
If you’re a pasta lover like me, here are more cozy, cheesy, flavor-packed dishes to try next:
-
Loaded Chili Cheese Dog Pasta Bake – A bold, fun twist on two comfort food classics.
-
Rasta Pasta Recipe – Creamy Caribbean-style pasta with bold jerk flavor.
-
BLT Pasta Salad – A cool and crispy pasta salad loaded with bacon, lettuce, and tomato goodness.
-
Creamy Mushroom and Spinach Pasta – Earthy, creamy, and ready in under 30 minutes.
-
Pizza Stuffed Pasta Shells – All the cheesy, saucy pizza flavor baked into pasta shells.
-
Instant Pot Tuscan Chicken Pasta – A one-pot weeknight win with sun-dried tomatoes and spinach.
-
Buffalo Chicken Pasta – Spicy, creamy, and totally addictive.
-
Garlic Parmesan Chicken Pasta – Buttery, garlicky, and loaded with tender chicken.
Creamy Paprika Steak Shells
Equipment
- Large Skillet
- Pasta pot
- Chef's knife
- Cutting board
- Tongs or spatula
- Measuring cups/spoons
- Colander
Ingredients
- 1 lb steak sirloin, flank, or ribeye, thinly sliced
- 8 oz medium shell pasta
- 2 tbsp olive oil
- 1 tbsp butter
- 1 small onion diced
- 3 cloves garlic minced
- 1½ tsp smoked paprika or sweet paprika
- 1 cup heavy cream or half-and-half
- ½ cup beef broth or white wine
- ½ cup grated Parmesan cheese or 4 oz cream cheese
- Salt and black pepper to taste
- Optional: Fresh parsley or thyme for garnish
Instructions
- Cook pasta: Boil shell pasta in salted water until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Sear steak: Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear steak slices for 2–3 minutes per side until browned. Remove and set aside.
- Sauté aromatics: In the same skillet, add butter, remaining oil, diced onion, and garlic. Cook until soft and fragrant (3–4 minutes).
- Make sauce: Stir in paprika. Deglaze with broth or wine, then add cream and Parmesan. Simmer and stir until smooth.
- Combine: Add pasta and steak to the sauce. Toss until fully coated. If sauce is too thick, add pasta water a splash at a time.
- Serve: Season to taste. Garnish with fresh parsley or thyme. Serve hot and enjoy!
Notes
- Paprika types: Use smoked for a bold, earthy flavor or sweet for a mild version.
- Cheese swap: Try cream cheese, Gruyère, or Boursin for variation.
- Leftovers: Store in an airtight container for up to 4 days. Add broth when reheating to loosen the sauce.
Nutrition
Final Thoughts – A Steak Lover’s Pasta Dream
There’s a reason this recipe keeps making its way into my weekly rotation. Creamy Paprika Steak Shells feel indulgent without being fussy. It’s one of those dishes that comforts and impresses at the same time.
Make it your own with a twist or two, or stick with the basics—it’s a winner either way. I’d love to hear how you make it special. Drop your version in the comments!