Tender steak bites tossed with pasta shells in a smoky, paprika-infused creamy sauce—comfort food with a flavorful twist.
Ingredients
- 12 oz medium pasta shells
- 1 ½ lbs sirloin steak (or ribeye), cut into bite-sized pieces
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 ½ tsp smoked paprika (or sweet paprika)
- ½ tsp crushed red pepper flakes (optional, for heat)
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook Pasta:
Bring a large pot of salted water to a boil. Cook pasta shells according to package directions until al dente. Drain and set aside. - Sear the Steak:
Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add steak pieces, season with salt and pepper, and sear for 2–3 minutes per side until browned but still juicy. Remove and set aside. - Make the Sauce Base:
In the same skillet, add remaining butter. Sauté onion for 3–4 minutes, then add garlic, paprika, and red pepper flakes. Cook until fragrant. - Thicken the Sauce:
Stir in flour and cook for 1 minute. Slowly whisk in beef broth, scraping up browned bits. Simmer until slightly thickened, about 5 minutes. - Make it Creamy:
Stir in heavy cream and Parmesan. Simmer for another 3–4 minutes until smooth and creamy. Adjust seasoning with salt and pepper. - Combine:
Add cooked pasta shells and seared steak back to the skillet. Toss everything together until coated in the creamy paprika sauce. - Serve:
Garnish with fresh parsley and extra Parmesan. Serve warm.
Tip: For a smoky kick, use hot smoked paprika. For a milder dish, stick with sweet paprika.
Yield: 4 servings
Total Time: ~35 minutes