Creamy Paprika Steak Shells

Ingredients

For the steak & pasta:

• 8 oz medium pasta shells

• 1 lb steak, thinly sliced (sirloin, ribeye, or flank)

• 1 tbsp olive oil

• 1 tbsp butter

• 1 medium onion, diced

• 3 cloves garlic, minced

Seasoning mix:

• 1 ½ tsp smoked paprika

• ½ tsp sweet paprika (or use all smoked)

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp onion powder

• ½ tsp garlic powder

• ½ tsp dried thyme (optional)

For the creamy sauce:

• 1 ½ cups beef broth

• 1 cup heavy cream

• 2 tbsp tomato paste

• ½ cup grated parmesan

• 1 tbsp Worcestershire sauce

• 2 tsp cornstarch + 2 tbsp water (optional, for thickening)

Instructions

1. Cook the pasta

• Cook shells in salted water until al dente.

• Drain and set aside (reserve ½ cup pasta water if you might need to loosen the sauce).

2. Cook the steak

• Mix the steak with half of the seasoning mix.

• Heat olive oil + butter in a large skillet over medium-high heat.

• Sear steak strips 1–2 minutes per side until just cooked.

• Remove from the pan and set aside.

3. Sauté aromatics

• In the same skillet, add onion and sauté 3–4 minutes.

• Add garlic and cook 1 minute more.

• Sprinkle in remaining seasoning mix.

4. Build the creamy paprika sauce

Add to the skillet:

• Tomato paste

• Worcestershire

• Beef broth
  Stir and simmer 3–5 minutes.

Then add:

• Heavy cream

• Parmesan

Simmer until thickened. Add the cornstarch slurry if you want it extra creamy.

5. Combine everything

• Return steak to the pan.

• Add cooked pasta shells.

• Toss to coat.

• Add a splash of pasta water if needed to loosen.

6. Serve

Garnish with:

• Fresh parsley

• Extra parmesan

• A pinch more paprika