Tender steak, enveloped in a luscious, creamy sauce with a hint of smoky warmth, all nestled within perfectly cooked pasta shells. This dish is all about comfort, elevated by the nuanced flavor of smoked paprika. The beauty of this recipe lies in the harmonious blend of textures – the satisfying chew of the pasta, the succulent steak, and the velvety sauce that ties it all together.
This Smoky Paprika Steak Shells: Creamy Comfort Delight is the ideal weeknight meal, quick enough to prepare after a long day, yet impressive enough for a casual get-together. The secret ingredient, smoked paprika, infuses the dish with a depth that elevates it beyond typical pasta fare.
Why you’ll love this Smoky Paprika Steak Shells: Creamy Comfort Delight
- Ready in under 40 minutes, making it perfect for busy weeknights.
- The creamy, smoky sauce is incredibly flavorful and satisfying.
- It’s a crowd-pleaser that both kids and adults will enjoy.
- The recipe is easily customizable with your favorite vegetables.
- Uses simple ingredients readily available in most pantries.
- A fantastic way to use up leftover steak and transform it into an exciting new meal with these smoky paprika steak shells.
Ingredients & Substitutions
- 1 pound beef sirloin steak, thinly sliced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 teaspoon smoked paprika: Use sweet paprika for a milder flavor or add a pinch of cayenne pepper for extra heat.
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup beef broth: Chicken broth can be used as a substitute.
- 1/2 cup heavy cream: For a lighter option, use half-and-half or milk, but the sauce will be less thick.
- 1/4 cup grated Parmesan cheese: Pecorino Romano cheese also works well.
- 1 pound pasta shells: Any short pasta shape, like penne or rotini, will work.
- 2 tablespoons chopped fresh parsley, for garnish
How to make Smoky Paprika Steak Shells: Creamy Comfort Delight
Step 1: Cook the Pasta
Smoky paprika steak shells makes every moment feel comforting. Cook pasta shells according to package directions. Drain and set aside.
Step 2: Sear the Steak
While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add sliced steak and cook until browned, about 3-5 minutes. Remove steak from skillet and set aside. Chef’s Tip: Don’t overcrowd the pan; cook the steak in batches to ensure proper browning.
Step 3: Sauté the Vegetables
In the same skillet, add chopped onion and cook until softened, about 3 minutes. Add minced garlic and sliced red bell pepper, and cook for another 2 minutes.
Step 4: Build the Sauce
Stir in smoked paprika, salt, and pepper. Pour in beef broth and bring to a simmer. Cook for 5 minutes, allowing the sauce to slightly reduce.
Step 5: Cream It Up
Reduce heat to low and stir in heavy cream and Parmesan cheese. Return the cooked steak to the skillet and toss to coat in the creamy sauce. Chef’s Tip: Ensure the heat is low to prevent the cream from curdling.
Step 6: Combine and Serve
Add cooked pasta shells to the skillet and toss everything together until well combined. Garnish with chopped fresh parsley and serve immediately.
Tips for Success
- Don’t overcook the steak. It should be browned on the outside but still slightly pink inside for maximum tenderness.
- Taste the sauce and adjust seasonings as needed. The amount of smoked paprika can be adjusted to your preference.
- Use freshly grated Parmesan cheese for the best flavor and melting.
- Ensure the pasta is al dente. Overcooked pasta will become mushy in the sauce.
Serving Suggestions
Serve this smoky paprika steak shells dish with a simple side salad for a complete meal. Crusty bread is also a great addition for soaking up the delicious sauce. For a lighter option, consider serving it alongside steamed green beans or asparagus. You could try pairing this with a light salad like this tahini honey cauliflower recipe.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of beef broth or water if needed to loosen the sauce. You can also reheat it in the microwave, but be careful not to overcook the pasta.
Frequently Asked Questions
Can I freeze this dish?
While you can freeze this dish, the texture of the pasta and sauce may change upon thawing. It’s best enjoyed fresh for optimal quality.
Is this dish spicy?
The smoked paprika adds a smoky flavor, not necessarily a spicy one. However, you can add a pinch of cayenne pepper for a kick.
Can I use a different type of meat?
Yes, you can substitute the beef sirloin with chicken or turkey breast for a lighter option. Remember to adjust the cooking time accordingly. For another pasta recipe, why not try something different and make this Cajun crab pasta recipe?
This Smoky Paprika Steak Shells: Creamy Comfort Delight is a guaranteed hit. The combination of tender steak, perfectly cooked pasta, and a rich, smoky sauce creates a truly unforgettable meal. Give it a try and let us know what you think in the comments below!
Smoky Paprika Steak Shells: Creamy Comfort Delight
Indulge in this comforting smoky paprika steak shells dish, where tender steak strips meet perfectly cooked pasta shells in a rich, creamy sauce. The smoky paprika adds a depth of flavor that’s both satisfying and unforgettable. Ready in under 40 minutes, it’s the perfect weeknight meal for the whole family. Each bite offers a delightful combination of textures and tastes, from the soft pasta shells to the savory steak and the velvety sauce. This smoky paprika steak shells recipe is sure to become a new family favorite.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 1 pound beef sirloin steak, thinly sliced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup beef broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 pound pasta shells
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Cook pasta shells according to package directions. Drain and set aside.
- While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add sliced steak and cook until browned, about 3-5 minutes. Remove steak from skillet and set aside.
- In the same skillet, add chopped onion and cook until softened, about 3 minutes. Add minced garlic and sliced red bell pepper, and cook for another 2 minutes.
- Stir in smoked paprika, salt, and pepper. Pour in beef broth and bring to a simmer. Cook for 5 minutes, allowing the sauce to slightly reduce.
- Reduce heat to low and stir in heavy cream and Parmesan cheese. Return the cooked steak to the skillet and toss to coat in the creamy sauce.
- Add cooked pasta shells to the skillet and toss everything together until well combined.
- Garnish with chopped fresh parsley and serve immediately.
Notes
For a spicier kick, add a pinch of cayenne pepper to the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You can substitute the beef sirloin with chicken or turkey breast for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg