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Creamy Paprika Steak and Shells

Close-up of creamy paprika steak and shells pasta dish topped with fresh parsley in a white bowl.
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Make this rich and comforting pasta dish featuring pan-seared steak coated in a flavorful smoked paprika cream sauce tossed with shell pasta.

Ingredients

Scale
  • 1 pound sirloin steak, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon smoked paprika
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 ounces shell pasta (conchiglie)
  • 3 cups beef broth
  • 1/2 cup heavy cream
  • 4 ounces cream cheese, cubed
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Season the steak pieces with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the steak in batches until browned on all sides, about 2-3 minutes per batch. Remove the steak and set aside.
  2. Reduce heat to medium. Add the diced onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  3. Stir in the smoked paprika and sweet paprika. Cook for 30 seconds, stirring constantly, to bloom the spices.
  4. Add the beef broth and bring the mixture to a simmer. Add the dry shell pasta to the skillet. Cover and cook according to pasta package directions, stirring occasionally, until the pasta is nearly tender (about 10-12 minutes).
  5. Reduce the heat to low. Stir in the heavy cream and cubed cream cheese until the cheese melts and the sauce thickens slightly.
  6. Return the cooked steak to the skillet. Stir in the Parmesan cheese until fully incorporated and the sauce is creamy. Heat through for 1-2 minutes; do not boil after adding cream.
  7. Taste and adjust salt and pepper if needed. Garnish with fresh parsley before serving.

Notes

  • For the best flavor, use high-quality smoked paprika. Bloom the spices in the fat before adding liquid to intensify their taste.
  • If you prefer a thicker sauce, reserve 1/2 cup of the pasta cooking liquid before adding the cream, then use it to thin the sauce if necessary.
  • Sirloin or tenderloin works well for this recipe because they cook quickly and remain tender when sliced.
  • This recipe works well as a one-pot meal, minimizing cleanup.

Nutrition

Find it online: https://cookerycommand.com/creamy-paprika-steak-and-shells-recipe/