Creamy Paprika Steak Shells

 

 

 

 

 

 

 

 

Ingredients

12 oz shell pasta

1 lb sirloin or flank steak, thinly sliced against the grain

1 tbsp olive oil

2 tbsp butter

1 small onion, finely chopped

3 cloves garlic, minced

1 ½ tsp smoked paprika (or regular paprika if preferred)

½ tsp onion powder

½ tsp salt, plus more to taste

¼ tsp black pepper

1 cup beef broth

1 cup heavy cream (or half-and-half for a lighter option)

½ cup sour cream

1 cup shredded mozzarella or Monterey Jack cheese

½ cup grated Parmesan cheese

Fresh parsley, chopped (for garnish)

 

Instructions

1. Cook the pasta:
Bring a large pot of salted water to a boil. Add shell pasta and cook according to package directions until al dente. Drain and set aside.

2. Cook the steak:

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

Season sliced steak lightly with salt and pepper.

Add to skillet and sear for 2–3 minutes per side until browned and just cooked through.

Remove steak from the pan and set aside.

 

3. Make the sauce base:

In the same skillet, reduce heat to medium. Add butter and onions; sauté for 3–4 minutes until soft.

Stir in garlic, paprika, and onion powder; cook another 30 seconds until fragrant.

 

4. Add liquids:

Pour in beef broth and bring to a simmer, scraping up any brown bits.

Stir in heavy cream and sour cream until smooth.

Let it gently simmer for 2–3 minutes until slightly thickened.

 

5. Combine everything:

Add cheeses, stirring until melted and creamy.

Return cooked steak (and any juices) to the pan, then add the drained pasta.

Toss well to coat everything in the sauce.

Taste and adjust seasoning with salt and pepper.

 

6. Serve:

Spoon into bowls, garnish with fresh parsley, and sprinkle a little extra paprika if desired.