This Creamy Paprika Steak Shells dish combines tender strips of beef, al dente pasta shells, and a velvety paprika-infused cream sauce that’s deeply savory with a hint of warmth. Inspired by Hungarian paprikás but simplified for weeknights, it’s the kind of one-pan meal that feels indulgent yet comes together faster than takeout.
Perfect for busy evenings when you crave something hearty, creamy, and full of soul.12 oz (340g) medium pasta shells, cooked al dente
1 lb (450g) sirloin or ribeye steak, thinly sliced
1 tbsp olive oil
Salt & black pepper to taste
For the Creamy Paprika Sauce:

2 tbsp butter
1 small onion, finely diced
2 cloves garlic, minced
2½ tbsp sweet Hungarian paprika (not smoked!)
1 tbsp all-purpose flour (or cornstarch for GF)
1½ cups (360ml) beef broth
¾ cup (180ml) heavy cream or half-and-half
½ cup (50g) sour cream
Optional: pinch of cayenne for heat
💡 Pro Tips:
Use sweet Hungarian paprika—smoked paprika changes the flavor profile.
Don’t burn the paprika—it turns bitter. Add it off-heat or with fat.
Pat steak dry before searing for better browning.
Step-by-Step Instructions (Creamy, Savory, Foolproof)

1. Cook Pasta & Sear Steak

Cook pasta according to package directions; drain and set aside.
Season steak with salt and pepper.
Heat oil in a large skillet over high heat. Sear steak 1–2 minutes per side until browned. Remove and set aside.
2. Make the Sauce

In the same skillet, melt butter over medium heat.
Sauté onion until soft (4–5 mins); add garlic, cook 1 minute.
Remove from heat. Stir in paprika and flour to form a paste (this prevents burning).
Return to low heat; gradually whisk in beef broth, then heavy cream.
Simmer 3–5 minutes until slightly thickened.
Stir in sour cream and optional cayenne. Do not boil.
3. Combine & Serve

Add cooked pasta and steak to the sauce; toss gently to coat.
Heat through 2–3 minutes on low.
Taste and adjust seasoning.