Is this freezer-friendly?

Yes, Creamy Paprika Steak Shells freeze very well. Let the dish cool completely, then store in an airtight, freezer-safe container. For the best results, consume within 2 to 3 months . When ready to eat, thaw overnight in the fridge and reheat gently with a splash of cream or broth to revive the sauce.

Heavy cream is a thick, high-fat dairy product (typically 36%+ fat) used to create rich and smooth textures in cooking. In this dish, it’s the key to making the sauce silky and luxurious. You can find it labeled as "heavy whipping cream" in most U.S. grocery stores.

What is tomato sauce? Is it the same as passata?

Tomato sauce is a cooked, seasoned blend of tomatoes, often including herbs, garlic, and onions. Passata , on the other hand, is uncooked pureed tomatoes , usually with seeds and skins removed. For Creamy Paprika Steak Shells , tomato sauce works better because of its richer, cooked flavor that blends smoothly into the cream base.

Do I have to use ground beef?

No. While ground beef is a great substitute, the traditional recipe uses sliced steak for a more indulgent and texturally satisfying experience. Ground beef offers a more affordable and quicker alternative—perfect for busy weeknights or meal prepping.

Creamy Paprika Steak Shells The 1 Best Pan Steak Pasta Comfort Recipe

Description

Tender steak pieces cooked in a creamy paprika sauce, served over tender pasta shells for a comforting and flavorful meal.

Ingredients

Scale

12 oz pasta shells
1 lb steak, cut into thin strips
2 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 tbsp smoked paprika
1 cup heavy cream
1/2 cup beef broth
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
2 tbsp fresh parsley, chopped (for garnish)

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Instructions

Cook pasta shells according to package directions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat.
Season steak strips with salt, pepper, and smoked paprika.
Add steak to the skillet and cook for 3-4 minutes until browned. Remove steak and set aside.
In the same skillet, add onion and garlic; sauté until softened, about 3 minutes.
Pour in beef broth and heavy cream; bring to a simmer.
Stir in Parmesan cheese until the sauce thickens slightly.
Return steak to the skillet and toss to coat in the sauce.
Add cooked pasta shells to the skillet; mix gently to combine and heat through.
Garnish with fresh parsley and serve immediately.

Notes

Use a tender cut of steak like sirloin or ribeye for best results.
Add a pinch of cayenne pepper for extra heat.
Substitute heavy cream with half-and-half for a lighter sauce.
Serve with a side salad or steamed vegetables.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 600
Sugar: 3g
Sodium: 520mg
Fat: 38g
Saturated Fat: 22g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 40g
Cholesterol: 140mg