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This dish brings together tender strips of steak and pasta shells in a velvety smoked paprika cream sauce that is as comforting as it is satisfying. Everything simmers together in one skillet making cleanup easy and flavors deep and rich. It is a perfect cozy dinner when you want something hearty yet simple.
I first made these on a chilly weekend and the scent of paprika in the kitchen instantly warmed the room. My husband loved it so much he asked for it again the next night.
Ingredients
- Pasta shells: catch the sauce in every ridge choose ones with firm texture for the best bite
- Sirloin or flank steak: sliced thin sears quickly and stays juicy
- Olive oil: brings out richness in the meat and base vegetables use extra virgin for flavor
- Onion: adds depth and natural sweetness make sure it is firm with shiny skin
- Garlic: creates a savory foundation use fresh cloves for strong aroma
- Smoked paprika: adds warmth and color look for Spanish smoked paprika if available
- Heavy cream: gives the sauce luxurious texture full fat works best for richness
- Beef broth: deepens the savory notes go for low sodium to control salt level
- Parmesan cheese: melts smoothly for a nutty finish fresh grated gives best results
- Salt and freshly ground black pepper: season and balance every component
- Fresh parsley: adds color and a fresh finish use only bright green leaves
Step-by-Step Instructions
- Boil the Pasta:
- Fill a large pot with salted water and cook pasta shells until al dente about one minute less than the package suggests. Drain and set aside. They will finish cooking in the sauce.
- Sear the Steak:
- Heat olive oil in a large skillet over medium high. Season steak strips with salt black pepper and smoked paprika. Place in skillet without crowding and cook for three to four minutes undisturbed to get a good sear. Flip cook one more minute then transfer to a plate.
- Sauté Aromatics:
- Add more oil to the skillet if needed. Toss in chopped onion and cook for three minutes until soft and golden. Stir in minced garlic and cook for another thirty seconds to release aroma without burning.
- Make the Sauce:
- Pour in beef broth and heavy cream. Scrape up any browned bits on the skillet bottom. Bring to a gentle simmer and stir in grated Parmesan. Keep stirring until the cheese melts and the sauce thickens slightly.
- Combine Everything:
- Return the steak and its juices to the skillet. Add the pasta shells. Stir gently to coat every piece in the creamy sauce. Let it heat together for two minutes until everything is warm and combined.
- Garnish and Serve:
- Top with chopped fresh parsley right before serving. Serve hot for the creamiest texture and fullest flavor.
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Storage Tips
Once cool store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of broth or cream to revive the sauce. Freezing is not ideal since the cream can separate but a slow reheat will still bring back most of its creamy texture.
Ingredient Substitutions
You can easily swap the steak for sliced chicken breast or portobello mushrooms for a lighter version. If you are out of pasta shells penne or rotini work well too. No beef broth Try low sodium chicken broth instead and adjust seasoning accordingly.
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Serving Suggestions
This dish pairs beautifully with a crisp green salad and buttery garlic bread. My family loves it topped with extra Parmesan and a pinch of red pepper flakes for a tiny kick.
Cultural Context
Creamy beef pasta dishes are a European classic but the smoked paprika gives this version a Spanish twist. The one skillet approach makes it practical for home cooks yet the result feels like something from a bistro.
Frequently Asked Questions About Recipes
- → What type of steak works best for this dish?
Choose a tender cut like sirloin or ribeye for juicy, flavorful strips that cook quickly and stay tender.
- → Can I substitute a different pasta shape?
Yes, short pastas like penne or rotini work well if shells are not available. Just make sure they hold sauce nicely.
- → Is this dish suitable for make-ahead meals?
Yes, it reheats well within three days. Add a splash of broth or cream to restore the sauce when warming.
- → Can I make this with chicken or a vegetarian protein?
Absolutely. Chicken breast or portobello mushrooms work as great substitutes for a lighter or vegetarian version.
- → How can I adjust the flavor if it tastes too mild?
A pinch of extra smoked paprika or a squeeze of lemon brightens and deepens the overall taste before serving.