Creamy Paprika Steak Shells
🕒 The Details
- Prep time: 15 mins 🔪
- Cook time: 20 mins 🔥
- Servings: 4-6 people 👨👩👧👦
🛒 What You’ll Need
- 1 lb Steak (Sirloin or Ribeye), cut into bite-sized cubes 🥩
- 1 lb Medium pasta shells 🐚
- 1 tbsp Olive oil 🫒
- 1 small Onion, finely chopped 🧅
- 3 cloves Garlic, minced 🧄
- 2 tbsp Smoked paprika (for that beautiful color and flavor!) ✨
- 2 cups Beef broth 🍲
- 1 cup Heavy cream 🥛
- 1 cup Shredded Monterey Jack or Mozzarella cheese 🧀
- Garnish: Fresh parsley and red pepper flakes 🌿🌶️
👩🍳 Let’s Get Cooking!
- Sear the Steak: Heat olive oil in a large pot or deep skillet over medium-high heat. 🍳 Add the steak cubes in a single layer and sear until browned on all sides. Remove steak from the pan and set aside. 🥩✨
- Sauté: In the same pot, add the chopped onion and cook until softened. Stir in the minced garlic and smoked paprika, cooking for 1 minute until fragrant. 🧅🧄
- Simmer the Shells: Pour in the beef broth and heavy cream. 🍲 Add the dry pasta shells and bring to a gentle simmer. Cover and cook for about 10–12 minutes, or until the pasta is tender and has absorbed most of the liquid. 🐚⏲️
- Make it Creamy: Stir the cooked steak back into the pot. 🥩 Fold in the shredded cheese until it’s completely melted and the sauce is thick and glossy. 🧀🤤
- The Finish: Season with salt and pepper to taste. Top with a generous sprinkle of fresh parsley and a pinch of red pepper flakes for a little kick! 🌿🌶️
💡 Pro-Tip:
To get the most tender steak, make sure your pan is very hot before adding the meat—this locks in the juices! 🌡️🥩
