Description
Paprika steak shells combine tender sliced steak, creamy paprika sauce, and pasta shells for a rich and comforting dinner.
Ingredients
Scale
- 12 oz medium pasta shells
- 1 lb steak (sirloin or flank), thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 1/2 cup beef broth
- 1/2 cup grated Parmesan cheese
- 1 small onion, finely diced
- 1 tablespoon tomato paste
- 1 tablespoon chopped parsley (optional)
Instructions
- Cook pasta shells in salted boiling water until al dente then drain.
- Heat olive oil and butter in a skillet and cook sliced steak briefly until browned then remove.
- Sauté diced onion in the same skillet until soft then add garlic.
- Stir in tomato paste smoked paprika sweet paprika salt and pepper.
- Pour in beef broth and heavy cream then simmer until slightly thickened.
- Add Parmesan cheese and stir until smooth.
- Return steak to the pan and mix with the sauce.
- Add cooked pasta shells and toss until evenly coated.
- Serve warm with parsley and extra Parmesan.
Notes
- Slice steak thin so it cooks quickly and stays tender.
- Reserve a little pasta water to loosen the sauce if needed.
- Use freshly grated Parmesan for smoother melting and better flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 4g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 110mg