So Here’s Why I’m Hooked On Creamy Paprika Steak Shells

Okay, gather 'round, because I have a confession: I wasn't always a steak-and-pasta person. (Seriously, I was the kid who used to separate everything on my plate, like the peas couldn't possibly touch the potatoes, much less the meat.) But then one rainy Thursday, when my fridge was basically steak, cream, and some random pasta shells, this dish happened. Or, more honestly, it sort of... evolved. I was tired, I was cold, and I needed something that felt like a warm hug and not just another midweek dinner. The result? Creamy Paprika Steak Shells. Now I make it anytime I want to impress someone or just eat something that tastes like it took all afternoon (even if it didn't). And hey, if you've ever spilled paprika all over the counter, you're not alone—I'm probably still finding red dust in the corners.

Why You'll Love This (At Least, My Family Does)

I whip this up when I need a dinner that feels a bit special but doesn't involve me standing over the stove for ages. The kids go nuts for the creamy sauce (though, warning, they will eat all the sauce and leave the shells, which... sigh). My partner loves it because it's got steak but feels like comfort food, not a fancy steakhouse ordeal. Plus, if you forget to pick up fresh parsley, nobody will complain—trust me. I've also learned to relax if the sauce looks slightly separated; it comes together in the end, usually after a little pep talk from me and a whisk.

Here’s What You’ll Need (Plus My Honestly Optional Swaps)

300g steak (sirloin or rump; I’ve also used leftover roast beef—don’t @ me, it works!)
250g pasta shells (medium ones, but I once used penne and it was fine, just less scoopable)
2 tablespoons olive oil (or butter—my gran swore by Kerrygold, but, ya know, supermarket own-brand is grand)
1 small onion, diced (red or white or honestly, shallots if you’re feeling fancy)
3 garlic cloves, minced (sometimes I just use the pre-chopped jar; nobody’s checking)
1 heaped tablespoon smoked paprika (sweet’s lovely, spicy is great if you like a kick; sometimes I do half and half)
200ml double cream (single cream in a pinch—sauce will be thinner but still tasty)
100ml beef stock (or veggie stock, if that’s what you’ve got; I’ve even used that stock pot stuff from the cupboard)
Salt and black pepper (to taste, which for me is heavy on the pepper)
Fresh parsley, chopped (if you have it; dried will do, or skip entirely)
Optional: a big handful of grated parmesan (for serving, or toss it in the sauce if you’re feeling wild)

How To Make It (With Honest Play-by-Play)

Bring a big pot of salted water to the boil, then toss in your shells. Cook until just al dente—mine usually take about 10 minutes but keep an eye on them, because nobody wants mushy pasta. Drain and set aside, reserving a splash of pasta water (I always forget, so I just pour some more water if I need to loosen the sauce—it’s fine!).
While the pasta’s cooking, heat 1 tablespoon olive oil in a large frying pan over medium-high. Slice your steak into thin strips (I sometimes cut it before cooking, sometimes after—depends how lazy I’m feeling).
Season the steak with salt and pepper, then sear it in the pan for about 1-2 minutes on each side, just until browned and still a bit pink inside. Take the steak out and set aside—cover it with foil if you don’t want it cooling, but honestly mine just sits on a plate.
Add the rest of the oil plus your onion to the same pan (don’t clean it! The good bits are flavor). Cook, stirring, for 3-4 minutes till the onions soften, then toss in garlic. Stir till fragrant, about a minute. This is where I usually sneak a taste (or just inhale the aroma and get hungry).
Sprinkle over the paprika, stir to coat, and let it toast for about 30 seconds. It might look a bit clumpy or weird at this point—don’t worry, it’ll be fine. Pour in the stock and bring to a simmer, scraping up any browned bits (flavour jackpot!).
Add the cream and simmer gently until the sauce thickens a bit—about 3 or 4 minutes. If the sauce seems too thick, add a splash of that reserved pasta water. If it’s too thin, just let it bubble a bit longer. Or, you know, eat it as is. I won’t judge.
Return the steak (plus any juices) to the pan, toss in the drained shells, and mix it all together. Season again (don’t be shy here). Stir in parsley and, if you like, some parmesan. Give it a minute for everything to get cozy.
Spoon into bowls, top with extra herbs or cheese if you’re in the mood, and serve hot. Or eat straight form the pan while standing at the stove—I’ve done both.

Some Notes I’ve Picked Up (AKA: Kitchen Wisdom, Kinda)

I once tried using single cream and it split the sauce, but a quick whisk brought it back together. Cream isn’t as fragile as you think.
Stale paprika? Chuck it. The flavor’s just not the same. But if that’s what you’ve got, add a splash of extra stock for oomph.
If your steak’s chewy, it probably overcooked—try slicing thinner next time or cooking for less. Or, honestly, just chew more.

Variations (What Worked, What Didn’t)

Chicken breast instead of steak? Works a treat, just needs a bit longer to cook through.
Mushrooms and spinach for a veggie version—super tasty, though I miss the steak bite. My partner didn’t notice!
I once tried coconut cream instead of dairy. Uh, wouldn’t recommend—tasted like Hungarian curry (if that’s a thing?).

But What If I Don’t Have All The Gear?

Honestly, you don’t need a fancy skillet. I’ve made this in a saucepan, and it worked fine. No sharp knife? Kitchen scissors do the trick for slicing steak! And if you’re in need of cookware inspiration, I love this list from Serious Eats (it’s saved me a few times).

How To Store (If There’s Any Left, Ha!)

Just pop leftovers in an airtight tub in the fridge—should keep for two days. But, honestly, in my house this barely lasts the evening. I think it’s even better cold, straight from the container (though, my mother would be horrified I admit it).

Serving Suggestions (And My Odd Family Habits)

I usually serve these shells with a simple salad—rocket with loads of lemon and olive oil, most days. My kids demand garlic bread (the supermarket kind, not homemade—oh well). And if it’s a special night, I’ll bust out a bottle of red (no, I’m not giving wine advice, I’m not that fancy).

Real-World Lessons (AKA: My Pro Tips, Hard-Won)

Don’t rush the meat—one time I turned the steak too soon and it steamed instead. Brown means flavor, yeah?
Taste the sauce before serving. One time I forgot and nearly served something that could’ve passed for wallpaper paste. Not a good look.
If you forget to reserve pasta water, just use hot tap water in a pinch. Nobody’s perfect!

FAQ (Stuff I’ve Actually Been Asked)

Can I make this ahead? Yep, though, in my experience, it’s best fresh. Reheats fine in the microwave, just add a splash of cream or stock to get it moving again.
Is it spicy? Not unless you use hot paprika. But if you like a kick, throw in a pinch of chili flakes—no harm done.
Can I use a different pasta? Course! Use whatever’s lurking in your cupboard. Shells are just fun, that’s all.
What steak is best? Sirloin, rump, even minute steak if you’re on a budget (I have, more than once).
Do I need fresh parsley? I mean, it’s pretty, but, honestly, most nights I just skip it. Or use dried. Or nothing.
Oh, and if you want another pasta inspiration, have a peek at Budget Bytes’ creamy beef pasta—love their no-nonsense style!

So, that’s the lot. Creamy Paprika Steak Shells: the dish that cured my midweek dinner blues and (mostly) keeps the peace at the table. If you try it, let me know how it turns out; I love hearing about kitchen wins (and disasters, honestly).

Creamy Paprika Steak Shells