Growing up, Creamy Paprika Steak Shells was always one of my favorite comfort meals. I can still remember the comforting aroma that would fill the kitchen whenever my mom made it – the rich and creamy sauce, the tender steak, and the perfectly cooked pasta shells. It was pure bliss, and I couldn’t wait to dig in.
Even as an adult, Creamy Paprika Steak Shells has remained a go-to recipe for me. There’s just something about that perfect blend of flavors that never fails to satisfy. Whether I’m cooking for a cozy family dinner or hosting a gathering of friends, this dish always steals the show.
What I love most about Creamy Paprika Steak Shells is how it combines such simple, everyday ingredients into something truly extraordinary. It’s the kind of recipe that makes you wonder, “Why didn’t I think of this sooner?” But trust me, once you try it, you’ll be hooked for life.
Why This Creamy Paprika Steak Shells Recipe Will Become Your Go-To
The Secret Behind Perfect Creamy Paprika Steak Shells
The secret to this Creamy Paprika Steak Shells recipe lies in the perfect balance of flavors and textures. The key is to use high-quality steak that’s cooked to perfection, combined with a rich and velvety sauce that’s seasoned to perfection with paprika, garlic, and a touch of cream. The end result is a dish that’s both comforting and indulgent, with layers of flavor that will leave your taste buds begging for more.
Essential Ingredients You’ll Need
– Steak: Look for a tender cut like flank or skirt steak for the best results.
– Pasta shells: Large pasta shells work great, but you can also use macaroni or penne if you prefer.
– Paprika: Both sweet and smoked paprika add depth of flavor to the sauce.
– Heavy cream: This gives the sauce its signature creaminess.
– Garlic: Fresh garlic is a must for maximum flavor.
– Onion: Sautéed onion adds sweetness and aroma to the dish.
– Beef broth: This helps create the rich, velvety sauce.
– Parmesan cheese: Grated Parmesan adds a delightful nutty flavor.
Step-by-Step Creamy Paprika Steak Shells Instructions
Preparing Your Creamy Paprika Steak Shells
Creamy Paprika Steak Shells is a relatively simple dish to prepare, but it does require a few steps to get it just right. The total time from start to finish is about an hour, and you’ll need a large skillet or saucepan, a mixing bowl, and a baking dish.
1- Begin by seasoning the steak with salt, pepper, and a generous sprinkle of paprika. Heat a bit of oil in your skillet over medium-high heat and sear the steak until it’s nicely browned on both sides, about 3-4 minutes per side.
2- Remove the steak from the skillet and let it rest for 5 minutes before slicing it into thin strips. This will help ensure the steak stays juicy and tender.
3- In the same skillet, sauté the onion and garlic until they’re fragrant and softened, about 2-3 minutes.
4- Slowly pour in the beef broth and heavy cream, whisking continuously to prevent any lumps from forming. Bring the mixture to a simmer and let it thicken slightly, about 5 minutes.
5- Add the cooked steak strips back to the sauce, along with the cooked pasta shells. Toss everything together until the shells are fully coated in the creamy paprika sauce.
6- Transfer the Creamy Paprika Steak Shells to a baking dish and sprinkle the top with grated Parmesan cheese. Bake at 375°F for 15-20 minutes, or until the cheese is melted and bubbly.
Pro Tips for Success
To ensure your Creamy Paprika Steak Shells turn out perfectly every time, here are a few pro tips:
– Be sure to use a high-quality steak that’s fresh and not too lean. This will help the meat stay tender and juicy.
– Don’t overcook the pasta shells – you want them to be al dente so they don’t get mushy in the oven.
– Taste the sauce as you go and adjust the seasoning as needed. The amount of paprika, salt, and pepper can vary depending on personal preference.
– For an extra creamy texture, you can stir in a tablespoon or two of cream cheese along with the heavy cream.
Serving and Storing Your Creamy Paprika Steak Shells
Perfect Pairings for Creamy Paprika Steak Shells
Creamy Paprika Steak Shells is the ultimate comfort food, and it pairs beautifully with a variety of side dishes. I love serving it with a fresh green salad, roasted vegetables, or a crusty garlic bread for sopping up that delicious sauce.
For beverages, a full-bodied red wine or a crisp white wine are both excellent choices. And don’t forget the importance of a good garnish – a sprinkle of chopped parsley or a drizzle of hot sauce can take this dish to the next level.
Storage and Make-Ahead Tips
Creamy Paprika Steak Shells is the kind of dish that tastes even better the next day, so it’s the perfect make-ahead meal. Once the dish is assembled, you can simply cover it and refrigerate for up to 3 days.
When you’re ready to serve, simply reheat it in the oven at 350°F until it’s hot and bubbly, about 20-25 minutes. You can also freeze the Creamy Paprika Steak Shells for up to 2 months. Just be sure to thaw it in the refrigerator overnight before reheating.
Variations and Dietary Adaptations for Creamy Paprika Steak Shells
Creative Creamy Paprika Steak Shells Variations
While the classic Creamy Paprika Steak Shells is hard to beat, there are plenty of ways to put your own spin on this dish. For a vegetarian version, you can swap out the steak for sautéed mushrooms or diced tofu.
You can also experiment with different types of pasta, such as rigatoni or penne, or even try using a blend of cheeses instead of just Parmesan. And for a little added kick, you can add a pinch of cayenne pepper or a splash of hot sauce to the sauce.
Making Creamy Paprika Steak Shells Diet-Friendly
To make Creamy Paprika Steak Shells more diet-friendly, you can easily swap out a few key ingredients. For a gluten-free version, use gluten-free pasta shells or even spiralized zucchini noodles in place of the traditional pasta.
For a low-carb adaptation, you can serve the creamy paprika steak over cauliflower rice or zucchini noodles instead of pasta shells. And for a dairy-free version, simply use a plant-based milk or cream in place of the heavy cream.
Frequently Asked Questions
Q: Can I use a different type of steak?
A: Absolutely! While flank or skirt steak are great options, you can also use sirloin, hanger, or even ribeye if you prefer. Just be sure to adjust the cooking time as needed.
Q: How can I make the sauce extra creamy?
A: For an even creamier sauce, you can stir in a couple tablespoons of cream cheese along with the heavy cream. You can also blend a portion of the sauce in a blender or food processor to make it extra smooth and velvety.
Q: Can I make Creamy Paprika Steak Shells ahead of time?
A: Yes, this dish is perfect for making ahead! Simply assemble the casserole, cover, and refrigerate for up to 3 days. When you’re ready to serve, bake it in the oven until hot and bubbly.
Q: How many people does this recipe serve?
A: This Creamy Paprika Steak Shells recipe serves about 4-6 people, depending on portion sizes. If you’re feeding a larger crowd, you can easily double the recipe and bake it in a larger baking dish.
Q: My sauce seems too thin – what can I do?
A: If your sauce is a bit too thin, try simmering it for a few extra minutes to allow it to reduce and thicken up. You can also stir in a teaspoon or two of cornstarch or flour to help it reach the desired consistency.
Grandma’s Creamy Paprika Steak Shells
- Total Time: 35
- Yield: 4
Description
Grandma’s Creamy Paprika Steak Shells are a comforting, homemade dish that’s ready in just 30 minutes. The tender steak is cooked in a rich, paprika-infused sauce and tossed with perfectly cooked pasta shells for a satisfying and flavorful meal the whole family will love.
Ingredients
– 1 lb sirloin steak, cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 tablespoons paprika
– 1 cup heavy cream
– 1 cup beef broth
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 12 oz large pasta shells, cooked according to package instructions
– Chopped fresh parsley for garnish
Instructions
1. – In a large skillet, heat the olive oil over medium-high heat. Add the steak cubes and sear on all sides until browned, about 2-3 minutes per side. Remove the steak from the skillet and set aside.
2. – Reduce the heat to medium and add the diced onion to the skillet. Cook for 5 minutes, stirring occasionally, until the onion is softened.
3. – Add the minced garlic and paprika to the skillet and cook for 1 minute, stirring constantly, until fragrant.
4. – Pour in the heavy cream and beef broth. Whisk in the Dijon mustard and season with salt and pepper to taste. Bring the sauce to a simmer.
5. – Add the seared steak cubes back to the skillet and let the sauce simmer for 10-15 minutes, or until the steak is cooked through and the sauce has thickened.
6. – Stir in the cooked pasta shells and toss to coat evenly in the creamy paprika sauce.
7. – Serve the Creamy Paprika Steak Shells warm, garnished with chopped fresh parsley.
Notes
For a spicier version, add a pinch of cayenne pepper to the sauce. You can also use a mix of steak and ground beef for a heartier texture. The leftovers reheat well and make a great lunch the next day.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Conclusion
Creamy Paprika Steak Shells is the kind of dish that’s sure to become a new family favorite. With its irresistible combination of tender steak, creamy paprika sauce, and perfectly cooked pasta shells, it’s no wonder this recipe has stood the test of time.
Whether you’re cooking for a cozy weeknight dinner or hosting a special gathering, I can guarantee that Creamy Paprika Steak Shells will be a hit. So don’t hesitate – give this recipe a try, and get ready to be blown away by the incredible flavors. And when you do, be sure to let me know how it turns out!
