Creamy Paprika Steak Shells – Easy Weeknight Dinner

Abby Marlow

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.

Print Recipe Pin Recipe Save Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Dinner

Cuisine American

Servings 4 servings

Calories 617 kcal

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.

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