Creamy Paprika Steak Shells

Tender, juicy steak bites tossed with shell pasta in a rich, creamy paprika sauce. This comforting dish is full of flavour and perfect for lunch or dinner.

Preparation time: 15 minutes Cooking time: 25 minutes Servings: 3–4

Ingredients

For the steak

• 400 g beef steak, cut into small strips or cubes

• 1 tbsp olive oil

• 1 tbsp butter

• 1 tsp paprika

• ½ tsp garlic powder

• ½ tsp black pepper

• ½ tsp salt, or to taste

For the pasta

• 300 g shell pasta

• Water for boiling

• 1 tsp salt

For the creamy paprika sauce

• 2 tbsp butter

• 4 cloves garlic, minced

• 1 small onion, finely chopped

• 1 tbsp all-purpose flour

• 1 cup cooking cream (240 ml)

• ½ cup beef stock or pasta water (120 ml)

• 1 tsp paprika

• ½ tsp smoked paprika (optional)

• ½ tsp chilli flakes (optional)

• ½ tsp black pepper

• ½ cup grated Parmesan cheese

• Salt to taste

• 1 tbsp chopped parsley (optional)

Method

1. Cook the pasta

Bring a large pot of salted water to a boil. Add the shell pasta and cook according to the package instructions until al dente. Drain, reserving ½ cup of pasta water.

2. Season the steak

Toss the steak pieces with paprika, garlic powder, black pepper and salt.

3. Sear the steak

Heat olive oil and 1 tablespoon butter in a large pan over medium-high heat. Add the steak in a single layer and sear until browned, working in batches if necessary.

• For thin strips, cook for approximately 2–3 minutes per side.

• For small cubes, cook for approximately 4–6 minutes total, depending on size and desired doneness.

Transfer to a plate. Cooking time depends on the cut; use a food thermometer for safety, particularly with whole steak pieces.

4. Make the creamy paprika sauce

Reduce the heat to medium. Add 2 tablespoons butter and the chopped onion. Cook for 2–3 minutes until softened.

Add the garlic and cook for 30 seconds. Stir in the flour and cook for 1 minute.

Gradually whisk in the beef stock, followed by the cream. Add paprika, smoked paprika, black pepper and chilli flakes. Simmer gently for 3–5 minutes until the sauce thickens.

5. Add the cheese

Stir in the Parmesan cheese until melted. Taste and adjust the salt and seasoning. If the sauce is too thick, add a little reserved pasta water.

6. Combine everything

Add the cooked shell pasta and steak, including any juices from the plate. Toss gently until everything is coated in the creamy paprika sauce.

Simmer for 1–2 minutes, just until heated through. Avoid prolonged cooking, which can make the steak tough.

7. Garnish and serve

Sprinkle with chopped parsley and extra Parmesan. Serve immediately while the sauce is creamy and the steak is tender.

Tips for restaurant-style flavour

• Use sirloin or ribeye for tender, flavourful steak.

• Smoked paprika gives the sauce a deeper, slightly smoky taste.

• Add a little grated mozzarella for extra cheesiness.

• For a spicy version, increase the chilli flakes.

• Avoid boiling the cream sauce vigorously, as it may become oily or separate.

Optional addition: Sauté sliced mushrooms or bell peppers before making the sauce for extra flavour and texture.