Sometimes you just need a cozy, creamy pasta dish that feels like a hug in a bowl—and Creamy Paprika Steak Shells delivers exactly that. Imagine tender steak strips seared to perfection, bathed in a rich smoked paprika cream sauce, and tossed with perfectly cooked pasta shells. It’s hearty, flavorful, and fast—ready in under 40 minutes. Whether you’re a beginner in the kitchen or just need a new go-to weeknight dinner, this recipe keeps it simple without sacrificing flavor. The best part? It all comes together in one skillet. Let’s dive in and bring this creamy, smoky magic to your dinner table.

Why You’ll Love This Recipe

There are plenty of reasons to make Creamy Paprika Steak Shells your next dinner favorite:

Big Flavor, Minimal Effort: The smoked paprika and Parmesan combo delivers bold flavor with pantry ingredients.
Beginner-Friendly: Straightforward steps, no fancy equipment, and perfect for first-time cooks.
Crowd-Pleasing: A satisfying, meaty dish that both kids and adults love.
All-in-One Meal: Protein, pasta, and sauce in a single pan—easy cleanup!

It’s a recipe that feels fancy, but fits right into your weeknight schedule.

A Little History Behind Creamy Paprika Steak Shells

The inspiration behind Creamy Paprika Steak Shells draws from several delicious traditions:

Paprika’s Global Journey: Originally from the Americas, paprika found its flavor fame in Hungarian and Spanish cuisines.
Steak in Creamy Sauces: A classic combo in French and American comfort foods, steak and cream is always a hit.
Pasta Shells (Conchiglie): This Italian favorite is prized for scooping up every drop of sauce.
Smoked Paprika in Modern Cooking: Loved for its earthy, slightly sweet depth, it adds complexity with zero effort.

This dish merges comfort food traditions into one rich, modern skillet dinner.

Key Ingredients in Creamy Paprika Steak Shells

These simple ingredients bring big flavor:

Pasta Shells: Hold the creamy sauce beautifully in every bite.
Steak: Thinly sliced for quick searing and tenderness.
Smoked Paprika: Infuses the dish with warm, smoky depth.
Heavy Cream & Beef Broth: Create a silky sauce that clings to the pasta.
Onion & Garlic: Build a flavor base for the entire dish.
Parmesan Cheese: Adds richness and salty balance.
Fresh Parsley: A bright finishing touch for freshness and color.

How to Make Creamy Paprika Steak Shells

Follow these easy steps to create your creamy, smoky pasta masterpiece:

Boil the Pasta
Cook 12 oz of pasta shells in salted water until al dente. Drain and set aside.
Sear the Steak
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season 1 lb of steak strips with salt, black pepper, and 1 tablespoon of smoked paprika. Cook for 3–4 minutes until browned. Remove and set aside.
Sauté Aromatics
In the same skillet, sauté 1 finely chopped onion and 2 minced garlic cloves for about 3 minutes until softened and fragrant.
Deglaze and Simmer
Pour in ½ cup beef broth and 1 cup heavy cream. Stir and bring to a gentle simmer.
Thicken the Sauce
Add ½ cup of grated Parmesan cheese and stir until melted and slightly thickened.
Return the Steak
Add the cooked steak back into the skillet and stir to coat in the sauce.
Combine with Pasta
Toss in the cooked pasta shells. Mix gently until everything is evenly coated and heated through.
Finish and Serve
Garnish with 2 tablespoons of chopped fresh parsley. Serve immediately for the best texture and flavor.

Creamy Paprika Steak Shells Tips and Twists

Make the most of this rich pasta dish with a few smart tweaks and additions:

Pro Tips:

Cut steak thinly against the grain for tenderness.
Use smoked paprika—not regular—for full flavor impact.
Don’t overcook the steak; sear it quickly and remove.
Freshly grated Parmesan melts better and tastes richer.
Simmer the sauce gently to avoid curdling the cream.

Flavor Twists:

Mushroom Boost: Add sautéed mushrooms with the onions.
Spicy Touch: Stir in red pepper flakes for heat.
Cheesy Upgrade: Mix in shredded mozzarella for a gooier finish.

Storage, Reheating, and Make-Ahead Tips for Creamy Paprika Steak Shells

Keep your leftovers tasting fresh with these tips:

Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Warm gently on the stovetop or in the microwave. Add a splash of cream or broth to loosen the sauce.
Make-Ahead: You can prep the steak and pasta ahead of time—just reheat and toss with fresh sauce when ready to serve.

Serving Suggestions

Pair Creamy Paprika Steak Shells with sides that complement its richness:

Garlic Bread: The ultimate tool for sopping up extra sauce.
Steamed or Roasted Veggies: Broccoli, asparagus, or green beans make a fresh contrast.
Simple Salad: Try a citrus-dressed arugula or spinach salad.
Wine Pairing: Go with a bold red like Cabernet or a creamy white like Chardonnay.
Light Dessert: Balance with something cool, like our Strawberry Icebox Pie.

Frequently Asked Questions

Can I use a different cut of steak?
Yes! Sirloin, flank, or even leftover grilled steak will work well.

What if I don’t have smoked paprika?
Regular paprika is okay, but the dish won’t have that same depth of flavor.

Is this recipe spicy?
No, it’s smoky and creamy. Add chili flakes if you want heat.

Can I use milk instead of cream?
You can, but the sauce will be thinner and less rich.

Is this dish freezer-friendly?
It’s best fresh, but you can freeze it. Reheat slowly and add cream to refresh the sauce.

Enjoy Your Creamy Paprika Steak Shells

Now that you’ve got the steps down, it’s time to plate up your Creamy Paprika Steak Shells and dig in. This dish checks all the boxes—creamy, savory, comforting, and full of smoky flavor. Whether it’s a quiet family dinner or a meal to impress guests, you’ve got a winner. Don’t be surprised if this one becomes your new pasta night obsession.

Explore More Recipes

If this dish hit the spot, you’ll love these next:

Need a cozy meal with a twist? Try our Chicken Alfredo Lasagna.
Craving something lighter? Our Simple Avocado Toast with Egg offers creamy, wholesome flavor with less fuss.
Love smoky and bold flavors? Don’t miss our Blackened Chicken Alfredo—spicy meets creamy perfection.
Want a fun side or light meal? The Grilled Chicken Wraps are easy, portable, and packed with flavor.

Creamy Paprika Steak Shells – Easy Weeknight Dinner

Creamy Paprika Steak Shells is the ultimate comfort food—tender steak strips and pasta shells coated in a smoky, creamy sauce. It’s quick, beginner-friendly, and packed with bold flavor in every bite.

Course Dinner

Cuisine American

Keyword Creamy Paprika Steak Shells, easy steak dinner, paprika cream sauce, smoked paprika recipes, steak pasta recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings 4 servings

Calories 617kcal

Author Abby Marlow

Ingredients

12 oz pasta shells
1 lb steak cut into thin strips
2 tbsp olive oil
1 medium onion finely chopped
2 cloves garlic minced
1 tbsp smoked paprika
1 cup heavy cream
1/2 cup beef broth
1/2 cup grated Parmesan cheese
Salt to taste
Black pepper to taste
2 tbsp fresh parsley chopped (for garnish)

Instructions

Cook pasta shells according to package directions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat.
Season steak with salt, pepper, and smoked paprika. Add to skillet and sear for 3–4 minutes. Remove and set aside.
In the same skillet, sauté onion and garlic for about 3 minutes until softened.
Pour in beef broth and heavy cream. Bring to a gentle simmer.
Stir in Parmesan cheese until melted and sauce thickens slightly.
Return steak to the skillet and toss to coat in the sauce.
Add cooked pasta shells; stir gently to combine and heat through. Garnish with fresh parsley and serve immediately.

Notes

For best flavor, use smoked paprika—not sweet. To switch it up, swap the steak for mushrooms or chicken in this Creamy Paprika Steak Shells recipe.