Creamy Paprika Steak Shells

 

Creamy Paprika Steak Shells

Ingredients:

Shell pasta – 12 oz (medium-sized, cooked al dente)

Steak – 1 lb sirloin or ribeye, cut into bite-sized cubes

Salt & freshly ground black pepper – to taste

Olive oil – 1 tablespoon

Butter – 1 tablespoon

Garlic – 3 cloves, finely minced

Smoked paprika – 1 ½ teaspoons

Heavy cream – 1 cup

Beef broth – ½ cup

Parmesan cheese – ½ cup, freshly grated

Fresh parsley – chopped, for garnish

Instructions:

Cook the pasta: Boil the shell pasta in a large pot of salted water according to package directions. Drain well and set aside.

Season the steak: Toss the steak pieces with salt, black pepper, and smoked paprika until evenly coated.

Sear the steak: Heat olive oil in a large skillet over medium-high heat. Add the steak and sear for 2–3 minutes per side until browned. Remove from the skillet and set aside.

Sauté the garlic: Lower the heat to medium. Add butter to the same skillet, then stir in the minced garlic. Cook for about 1 minute, just until fragrant.

Build the sauce: Pour in the heavy cream and beef broth, stirring to combine. Let the mixture simmer for 3–4 minutes until slightly thickened.

Add cheese: Stir in the grated Parmesan until fully melted and the sauce becomes smooth and creamy.

Combine everything: Return the cooked pasta and seared steak to the skillet. Toss well so the shells are coated evenly in the sauce.

Finish and serve: Garnish with fresh parsley and serve immediately while hot.