Creamy Paprika Steak Shells

Creamy Paprika Steak Shells

A cozy pasta dish combining tender steak, creamy paprika sauce, and stuffed pasta shells.

Ingredients

• 12 oz (340 g) large pasta shells
• 1 lb (450 g) steak (sirloin or ribeye), thinly sliced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 2 tbsp butter
• 2 tbsp flour
• 2 cups milk (or half-and-half for a richer sauce)
• 1 cup heavy cream
• 1½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 tsp paprika (smoked paprika works well)
• ½ tsp black pepper
• ½ tsp salt (adjust to taste)
• ½ tsp Italian seasoning
• Fresh parsley for garnish

Instructions

1. Cook the pasta
   • Boil shells according to package directions until just tender.
   • Drain and set aside.
2. Cook the steak
   • Season steak slices with salt and pepper.
   • Heat olive oil in a large skillet over medium-high heat.
   • Sear steak for 2–4 minutes until browned. Remove and set aside.
3. Make the creamy paprika sauce
   • Melt butter in the same skillet.
   • Add onion and cook until softened.
   • Stir in garlic and cook for 30 seconds.
   • Add flour and stir for 1 minute.
   • Slowly whisk in milk and cream.
   • Add paprika, Italian seasoning, and Parmesan.
   • Simmer until the sauce thickens.
4. Combine
   • Add steak back into the sauce.
   • Toss in cooked shells and stir gently until coated.
   • Sprinkle mozzarella on top and let it melt.
5. Serve
   • Garnish with parsley and extra Parmesan.
   • Serve warm with a side salad or roasted vegetables.

Tip: For extra flavor, add mushrooms, spinach, or a pinch of chili flakes to the sauce.