A deliciously easy recipe for creamy paprika steak and pasta shells, perfect for a comforting meal.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
8 ounces large pasta shells
1 pound sirloin steak, cut into bite-sized pieces
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1 cup heavy cream
1 cup beef broth
1 cup shredded sharp cheddar cheese
1/4 cup chopped fresh parsley (for garnish)
Instructions
Cook the pasta shells according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Season the steak pieces with salt, black pepper, smoked paprika, and garlic powder. Add the steak to the skillet and cook for 4-5 minutes, or until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
In the same skillet, pour in the heavy cream and beef broth. Bring to a simmer, stirring occasionally.
Once the mixture is simmering, add the cooked pasta shells and stir to combine.
Gradually add the shredded cheddar cheese, stirring until melted and the sauce is creamy.
Return the cooked steak to the skillet and mix until everything is well combined and heated through.
Serve immediately, garnished with chopped fresh parsley.
Notes
For a lighter version, substitute half-and-half for heavy cream and use leaner cuts of steak like flank or tenderloin.
For added flavor, consider incorporating sautéed mushrooms or spinach into the dish before adding the cheese.