🥩 Creamy Paprika Steak Shells
Ingredients (2–3 servings)
- 200–250 g pasta shells (or any short pasta)
- 250–300 g beef steak (thinly sliced)
- 1 tbsp olive oil or butter
- 3–4 garlic cloves (minced)
- 1 small onion (optional, sliced)
- 1 tsp smoked paprika (key flavor)
- 1/2 tsp chili flakes (optional)
- 1 cup cooking cream (or heavy cream)
- 1/2 cup milk (adjust for sauce thickness)
- 1/2 cup grated cheese (cheddar or parmesan)
- Salt & black pepper to taste
- Optional: mushrooms or bell peppers
👨‍🍳 Instructions
1. Cook pasta
Boil shells in salted water until al dente. Drain and set aside.
2. Sear the steak
- Heat oil/butter in a pan
- Add steak strips, season with salt & pepper
- Cook 2–4 minutes until browned (don’t overcook)
- Remove and set aside
3. Build the sauce
- In same pan, sauté onion and garlic
- Add smoked paprika + chili flakes
- Stir for 20–30 seconds (don’t burn spice)
- Pour in cream + milk
4. Make it creamy
- Add cheese and stir until smooth
- Simmer 2–3 minutes until slightly thick
5. Combine
- Add cooked pasta + steak back in
- Mix until everything is coated
🍽️ Serve with
- Extra parmesan on top
- Fresh parsley (optional)
- Garlic bread or salad
🔥 Pro tips
- Thin steak slices = more tender result
- Smoked paprika is what gives the “restaurant-style” flavor
- Don’t overcook steak or it becomes chewy
If you want, I can also turn this into a spicy version, high-protein fitness version, or restaurant-style creamy pasta upgrade.
