Creamy Paprika Steak Shells

Creamy Paprika Steak Shells is a quicker than fast-food dinner that is full of taste and comfortable. This recipe is all about fast cooking, a simple technique and a delicious sauce you will want to pour down with a spoon. The steak and the sauce only need approximately 30 minutes to prepare–one skillet. It is ideal to feed a hungry family or impress a crowd straight away without having to work hard.

Creamy Paprika Steak Shells: Ingredients

Shell pasta
- Quantity: 12 oz
- Notes: Boil the shell pasta in a huge pot of salty water as indicated in the package. Drain and set aside for later.
Steak (sirloin or ribeye), cut into bite size.
- Quantity: 1 lb
- Notes: Liberally season the pieces of steak with salt, pepper, and smoked paprika and toss to evenly spread. The steak bites should be added and fried on each side 2-3 minutes until it is browned very deep but remains tender inside.
Salt and black pepper, to taste.
- Quantity: to taste
- Notes: Liberally season the pieces of steak with salt and pepper before cooking.
Olive oil
- Quantity: 1 tablespoon
- Notes: Warm the olive oil in a large skillet placed on the medium-high heat.
Butter
- Quantity: 1 tablespoon
- Notes: Put the butter in the same pan and when melted, put in the minced garlic.
Garlic, minced
- Quantity: 3 cloves
- Notes: Cook approximately 1 minute, so that it does not get burnt.
Smoked paprika
- Quantity: 1 1/2 teaspoons
- Notes: Season the steak with smoked paprika for richness and depth.
Heavy cream
- Quantity: 1 cup
- Notes: Add the heavy cream and allow the mixture to simmer until the sauce becomes slightly thickened.
Beef broth
- Quantity: 1/2 cup
- Notes: Mix with heavy cream and scrape off any browned pieces that may be remaining of the steak.
Grated Parmesan cheese
- Quantity: 1/2 cup
- Notes: Stir until completely melted, making the sauce creamy and smooth.
Freshly cut parsley, to garnish.
- Quantity: to garnish
- Notes: Sprinkle with sliced parsley before serving very hot.

Amish Porcupine Meatballs: Directions

Step 1

Boil the shell pasta in a huge pot of salty water as indicated in the package. Drain and set aside for later.

Step 2

In the meantime, liberally season the pieces of steak with salt, pepper, and smoked paprika and toss to evenly spread.

Step 3

Warm the olive oil in a large skillet placed on the medium-high heat. When it becomes hot, then the steak bites should be added and fried on each side 2-3 minutes until it is browned very deep but remains tender inside. Take out on to a plate and place aside.

Step 4

Turn the heat to medium and put the butter in the same pan. Then, when melted, put in the minced garlic and cook approximately 1 minute, so that it does not get burnt!

Step 5

Add the heavy cream and the beef broth, and mix to combine, scraping off any browned pieces that may be remaining of the steak. Allow the mixture to simmer, and cook between 3-4 minutes until the sauce becomes slightly thickened.

Step 6

Add the Parmesan cheese that has been grated and then stir until completely melted, making the sauce creamy and smooth.

Step 7

Place back into the skillet the cooked pasta shells and the pieces of steak. Toss it gently to make sure that the pasta and steak are well covered with the sauce.

Step 8

Take out of the stove, sprinkle with sliced parsley, and serve very hot so that it is as comfortable as possible!

What to Serve With

Fresh salad

A cool green salad with a tangy vinaigrette is the ideal match to Creamy Paprika Steak Shells, as it is a nice contrast to its richness.

Bread options

To have more food, a good idea is the garlic bread or the warm and crusty baguette bread cut into slices to absorb all the gravy.

Roasted vegetables

Vegetables that have been roasted lightly such as asparagus or broccoli provide some color and nutrients.

Drinks

The meal will be perfectly completed with a glass of bold red wine (such as a Cabernet or Malbec). Looking to have some fun family-style? Serve and garnish with sparkling lemonade or ice tea!