SCreamy Paprika Steakhells 🍝🥩
This is a rich, comforting pasta dish with tender steak, smoky paprika, and a creamy, flavorful sauce coating pasta shells.
🧾 Ingredients (Serves 3–4)
- 250–300g steak (sirloin or flank), thinly sliced
- 2 cups pasta shells
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tsp paprika (smoked paprika is best)
- ½ tsp black pepper
- Salt to taste
- 1 cup heavy cream
- ½ cup beef broth
- ½ cup grated parmesan cheese
- Optional: mushrooms or spinach
- Fresh parsley (for garnish)
👩🍳 Instructions
- Cook pasta
Boil pasta shells in salted water until al dente. Drain and set aside. - Cook the steak
Heat olive oil in a pan over high heat.
Season steak with salt and pepper, then sear quickly (1–2 minutes per side).
Remove and set aside (don’t overcook—it will go back in later). - Make the base
In the same pan, melt butter.
Add onion and cook until soft, then add garlic and sauté for 1 minute. - Add flavor
Stir in paprika and cook briefly to release its aroma. - Create the sauce
Pour in beef broth and let it simmer for 2–3 minutes.
Add heavy cream and stir until smooth. - Cheesy finish
Mix in parmesan cheese and let the sauce thicken. - Combine everything
Add pasta and steak back into the pan.
Toss until everything is well coated and heated through. - Serve
Garnish with parsley and extra parmesan if you like.
🔥 Tips
- Use smoked paprika for a deeper, slightly smoky flavor.
- Don’t overcook the steak—it should stay tender and juicy.
- Add a pinch of chili flakes if you want a little heat 🌶️
- You can swap steak with chicken if needed.
If you want, I can turn this into a slow cooker version or make it extra cheesy like a baked pasta 😄
