Creamy Paprika Steak and Shells is a comfort-food pasta dinner with tender seared steak and shells coated in a creamy garlic paprika sauce. It’s rich without being heavy, and it hits that sweet spot between “pasta night” and “steak night.”
The sauce is my favorite part: it’s savory, a little smoky, and has that gentle tomato depth that makes it taste like you cooked longer than you did. I also like how the shells hold onto the sauce, especially once the parmesan melts in.
I make this when I want a weeknight-friendly dinner that still feels like a real treat, and it’s great with a simple salad or some roasted vegetables on the side. For me, it’s also one of those dishes that reheats well for lunch the next day, as long as you add a splash of cream or broth.
Why You’ll Love This Recipe
Weeknight Friendly: It’s a full dinner situation in about half an hour, and nothing about it feels fussy.
Steak + Pasta: You get that browned, savory steak flavor with creamy pasta in the same bowl, which is hard to beat.
Rich, Not Overdone: The sauce is creamy and cozy, but the paprika, tomato paste, and Worcestershire keep it from tasting flat.
One-Skillet Finish: Once the pasta is cooked, everything comes together in one pan, which makes serving simple.
Easy to Tweak: You can swap the cut of steak, lighten the cream, or add veggies like mushrooms or spinach without changing the whole plan.
Ingredients You’ll Need
Pasta and steak
- Medium pasta shells: I like shells here because they trap the sauce inside, so each bite stays creamy instead of sliding off.
- Sirloin steak: Sirloin is a good balance of flavor and price. Slice it thin so it cooks fast and stays tender.
- Olive oil: Helps the steak sear without burning the butter too quickly.
- Unsalted butter: Butter gives you better browning and a richer skillet flavor. Unsalted lets you control the salt more easily.
- Kosher salt: Simple seasoning that actually matters with steak and cream sauce.
- Black pepper: I go a little generous here. It plays really well with paprika and parmesan.
Creamy paprika sauce
- Unsalted butter: This is for the base of the sauce, and it helps the onion and garlic soften without drying out.
- Yellow onion: A small diced onion melts into the sauce and gives it that savory “cooked” taste.
- Garlic: Fresh minced garlic is best here. The jarred kind works, but it’s a little sharper.
- Paprika: Regular paprika gives the sauce its warm color and flavor. If yours is old and dusty, replace it.
- Smoked paprika: Just enough to give a gentle smoky note without turning the whole dish into barbecue.
- Tomato paste: This makes the sauce taste deeper and helps it cling to the pasta.
- Low sodium beef broth: Adds beefy flavor without making the sauce too salty. If you only have regular, just go lighter on seasoning.
- Heavy cream: This is what makes the sauce smooth and stable. Half-and-half works too, but keep the heat low so it doesn’t split.
- Worcestershire sauce: It adds that savory punch that makes the steak and sauce taste more “restaurant” without being obvious.
- Dijon mustard: Doesn’t make it taste like mustard, it just sharpens everything a bit.
- Parmesan: Freshly grated melts much better than the shelf-stable kind. It also thickens the sauce as it melts in.
- Salt: I always wait until the parmesan is in before adding much, since the cheese brings salt on its own.
- Black pepper: Add it at the end so it stays bright and not bitter.
- Fresh parsley: Totally optional, but it’s nice for a fresh finish and a little color.
Recipe Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta shells until al dente, then reserve about 1/2 cup pasta water and drain.
- Season the steak: Pat the steak dry, then season it with salt and black pepper.
- Sear the steak: Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear the steak in a single layer until browned and just cooked through, then transfer to a plate.
- Cook the onion: Reduce the heat to medium and melt the remaining 2 tablespoons butter. Add the diced onion and cook until softened.
- Add the garlic: Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
- Toast the spices: Stir in the paprika, smoked paprika, and tomato paste. Cook for 1 to 2 minutes, stirring often, until the color deepens a bit.
- Simmer the sauce: Whisk in the beef broth and simmer for a few minutes to reduce slightly. Lower the heat, stir in the heavy cream, Worcestershire, and Dijon, and simmer until lightly thickened.
- Finish the pasta: Stir in the parmesan until smooth, then taste and adjust salt and pepper. Add the drained pasta and a splash of reserved pasta water as needed to coat, then return the steak and any juices and toss briefly to warm through.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Slice the steak thin. Thin strips cook quickly and stay tender. If your steak is hard to slice, pop it in the freezer for 10 to 15 minutes first.
Don’t overcook the steak. Get a good sear, then pull it out. It finishes heating when you add it back at the end.
Keep the heat low once the cream goes in. A gentle simmer is all you want, especially if you’re using half-and-half instead of heavy cream.
Grate the parmesan yourself if you can. It melts smoother and gives you a creamier sauce. Pre-shredded parmesan can stay a little grainy.
Use the pasta water on purpose. A small splash helps the sauce loosen up and cling to the shells instead of turning thick and tight.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Salad: A simple chopped romaine salad with cucumber and a sharp vinaigrette is really nice here. I keep it plain since the pasta is rich.
- Vegetables: Roasted broccoli, green beans, or asparagus work well on the side. Anything a little crisp is good with the creamy sauce.
- Bread: Garlic bread or a crusty loaf is great for swiping up extra sauce. Even warm dinner rolls do the job.
- Extra garnish: A little more parmesan and a handful of chopped parsley right before serving makes it feel finished. A few red pepper flakes are good too if you want some heat.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. The sauce thickens as it sits, which is normal for a cream-and-cheese sauce.
For reheating, I like the stovetop over medium-low heat with a splash of broth or cream to loosen it back up. The microwave works too, just use shorter bursts and stir in between.
You can make the steak and sauce ahead, then cook the pasta fresh when you want to eat. If you do it that way, warm the sauce gently before tossing with the shells.
If you want it to last longer, you can freeze individual portions in airtight containers. Thaw in the fridge overnight, then reheat slowly with a little extra liquid.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
What other cuts of steak work well?
Ribeye or strip steak are great if you want a richer, more buttery steak flavor. Flank steak works too, just slice it very thin against the grain so it stays tender.
Can I use a different pasta shape?
Yes. Penne, rotini, or farfalle all hold the sauce well. I’d avoid long noodles here unless that’s what you have, because the steak strips mix better with shorter pasta.
How do I keep the cream sauce from splitting?
Once the cream goes in, keep the heat at a low simmer and don’t let it boil hard. If you’re using half-and-half, this matters even more.
Can I add vegetables to this?
Definitely. Sliced mushrooms can go in right after the onion, and baby spinach can be stirred in at the end to wilt. Both fit the flavor of the paprika cream sauce really well.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Creamy Paprika Steak and Shells
INGREDIENTS
Pasta and steak
- 12 oz medium pasta shells
- 1 lb sirloin steak sliced into thin strips
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tsp kosher salt
- 1 tsp black pepper.
Creamy paprika sauce
- 2 tbsp unsalted butter
- 1 small yellow onion diced
- 4 cloves garlic minced
- 2 tbsp paprika
- 1 tsp smoked paprika
- 2 tbsp tomato paste
- 1 cup low sodium beef broth
- 1 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 3 4 cup grated parmesan
- salt to taste
- black pepper to taste
- fresh parsley for garnish.
INSTRUCTIONS
Cook pasta and sear steak
- Bring a large pot of salted water to a boil and cook pasta shells until al dente then reserve 1 2 cup pasta water and drain
- pat steak dry and season with salt and pepper
- heat olive oil and 1 tbsp butter in a large skillet over medium high heat and sear steak in a single layer until browned and just cooked through then transfer to a plate.
Build sauce and finish
- Reduce heat to medium and melt 2 tbsp butter then saute onion until softened
- add garlic and cook until fragrant
- stir in paprika smoked paprika and tomato paste and cook until deepened in color
- whisk in beef broth and simmer to reduce slightly
- lower heat and stir in heavy cream Worcestershire and Dijon then simmer until lightly thickened
- stir in parmesan until smooth then adjust salt and pepper
- add drained pasta and a splash of reserved pasta water as needed to coat
- return steak and any juices to the skillet and toss briefly to warm through
- garnish with parsley and serve hot.
