Creamy Paprika Steak Shells (Print Version)
Steak and shells in a smoky, creamy Parmesan sauce, finished with fresh parsley for an easy, comforting meal.
# Ingredients:
→ Pasta
01 -
12 ounces shell pasta
→ Meat
02 -
1 pound sirloin or ribeye steak, cut into bite-sized pieces
→ Seasonings
03 -
Salt, to taste
04 -
Black pepper, to taste
05 -
1 1/2 teaspoons smoked paprika
→ Fats & Oils
06 -
1 tablespoon olive oil
07 -
1 tablespoon butter
→ Aromatics
08 -
3 garlic cloves, minced
→ Sauce
09 -
1 cup heavy cream
10 -
1/2 cup beef broth
11 -
1/2 cup Parmesan cheese, grated
→ Garnish
12 -
Chopped fresh parsley
# Steps:
01 -
Boil shell pasta in a large pot of salted water until al dente according to package instructions. Drain well and set aside.
02 -
Pat steak dry with paper towels. Toss steak pieces with salt, black pepper, and smoked paprika to coat evenly.
03 -
Heat olive oil in a large skillet over medium-high heat. Add steak in a single layer and cook for 2 to 3 minutes per side until well browned. Transfer steak to a plate and set aside.
04 -
Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and sauté for 1 minute until fragrant.
05 -
Pour in heavy cream and beef broth, stirring to combine. Simmer for 3 to 4 minutes, allowing the sauce to thicken slightly.
06 -
Stir grated Parmesan cheese into the sauce until fully melted and the mixture is smooth and creamy.
07 -
Return the drained pasta and seared steak to the skillet. Gently toss to coat the pasta and steak evenly with the creamy sauce.
08 -
Remove from heat. Top with chopped fresh parsley and serve immediately while hot.
# Notes:
01 -
For best results, let the seared steak rest briefly before adding it back to the skillet to retain juiciness.