Creamy Paprika Steak Shells
A hearty dish to serve for dinner. Save some for leftovers!
Prep15m
Cook4h
Yield4
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Ingredients
- 12 oz shell pasta
- 1 lb steak (sirloin or ribeye), cut into bite-sized pieces
- Salt & black pepper to taste
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic, minced
- 1 1/2 tsp smoked paprika
- 1 cup heavy cream
- 1/2 cup beef broth
- 1/2 cup grated Parmesan cheese
- Chopped fresh parsley (for garnish)
Method
- Cook shell pasta in salted water according to package directions. Drain and set aside.
- Season steak bites with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium-high heat. Sear steak for 2–3 minutes per side until browned. Remove and set aside.
- Reduce heat to medium. Melt butter in the same skillet and sauté garlic for 1 minute.
- Pour in heavy cream and beef broth, stirring to combine. Simmer for 3–4 minutes until slightly thickened.
- Stir in Parmesan cheese until melted and the sauce is creamy.
- Add the cooked shells and steak back to the skillet. Toss everything to coat evenly.
- Garnish with parsley and serve hot.
