If you popped by my kitchen on a Tuesday, you would probably catch me stirring a skillet of these creamy paprika steak shells with a wooden spoon in one hand and a curious kid poking a noodle with the other. The first time I made it, I was trying to impress my cousin who swears by takeout, and somehow the sauce turned out so silky I did a tiny victory dance by the sink. I wish I was kidding. Anyway, this is comfort food with a bit of flair, and it tastes like a hug that learned a few fancy words.

Why this makes weeknights calmer at my place

I make this when I want pasta that feels cozy but not sleepy. My family goes a bit wild for the steak pieces because they are tender and, honestly, they are like little flavor magnets in that paprika cream. This recipe also forgives me when I get distracted by laundry. The sauce waits kindly. And if I am being straight, I used to overcook steak in pasta out of fear, but actually, I find it works better if you pull it a touch early and let the hot sauce do the rest. Less stress, more yum. Plus, shells catch the sauce like it is their job, which it kind of is.

(Side note that does not fully belong here) I once tried making this while watching a thrilling baking show finale. Do not recommend multitasking like that. Or do, but set a timer.

What you will need, plus swap ideas

350 g medium pasta shells, or any short pasta you like. I sometimes use rotini when the store is out, it grabs sauce nicely.
450 g steak, thinly sliced across the grain. Sirloin is great. Strip steak works. I have even used leftover roast, no one complained.
2 teaspoons sweet paprika. My grandmother always insisted on a Spanish brand, but honestly any good paprika works fine. Smoked paprika gives a bolder vibe.
1 teaspoon hot paprika or a pinch of chili flakes if you want a little whisper of heat. Optional but I like it.
1 small onion, finely chopped, about a cup.
3 garlic cloves, minced. A little extra never hurt anyone, right
1 tablespoon tomato paste. I sometimes squeeze it form the tube straight into the pan.
1 cup beef broth. Chicken broth in a pinch, or even pasta water plus a dab more tomato paste.
3 fourths cup heavy cream, or half and half if that is what you have. Sour cream gives a slight tang I love.
30 g butter, a knob, plus 1 tablespoon olive oil.
1 teaspoon Dijon mustard, optional, for a quiet little backbone.
A handful of grated Parmesan, more for serving.
Fresh parsley, chopped, a small handful.
Salt and black pepper.
Lemon wedge, optional, for a bright finish.

How to cook it without overthinking

Bring a big pot of salted water to a boil. Like the sea, as they say. Drop in the shells and cook until just shy of al dente. Scoop out a cup of pasta water, then drain. Do not stress the timing too much, the sauce is friendly.
Season the sliced steak generously with salt, pepper, and half the sweet paprika. Heat a large skillet with the oil and half the butter over medium high until shimmering. Sear the steak in a single layer, in batches if needed, about 1 minute per side. It should still be a bit rosy. This is where I usually sneak a taste. Transfer to a plate and keep the pan on the heat.
Turn the heat down to medium. Add the remaining butter and the onion with a pinch of salt. Cook until translucent and a little golden at the edges, 5 to 7 minutes. If it sticks, splash in a spoon of broth to loosen the tasty bits.
Stir in the garlic, remaining sweet paprika, and the hot paprika. Cook 30 seconds until fragrant. Add the tomato paste and Dijon, cook another minute. Do not worry if it looks a bit weird at this stage, it always does, kind of rusty and thick.
Pour in the broth, stir, and bring to a gentle simmer for 2 to 3 minutes. Then add the cream. Let it bubble softly until slightly thickened and glossy, about 3 to 4 minutes. If it looks too tight, add a splash of pasta water. If it looks thin, simmer another minute.
Return the steak and any resting juices to the pan, along with the drained shells. Toss over low heat for a minute so the steak warms through in the sauce without overcooking. Off the heat, stir in Parmesan and most of the parsley. Taste. Needs salt Pepper A squeeze of lemon wakes it up nicely.
Serve hot, topped with the rest of the parsley and more cheese if your heart says yes.

Notes from me messing it up a few times

If your sauce splits, it is usually heat that did it. Take it off the burner, whisk in a spoon of cold cream, then breathe. It comes back.
Sweet paprika can taste flat if old. Give it a sniff. If it smells dusty, get a fresh jar. The color should pop.
I once tried cooking the pasta directly in the sauce to save dishes. On second thought, it got too thick and the timing was fussy. I prefer boiling separately for this one.

Variations I tried for fun

Mushroom friend. Add 250 g sliced cremini with the onions, cook until golden. Makes it earthy and lush.
Peas and pop. A cup of frozen peas tossed in at the end adds sweetness and color. The kids call it confetti pasta.
Chicken version. Bite size chicken thighs work beautifully, just cook them through before the sauce. Different mood, still cozy.
Yogurt swirl. I swapped half the cream for Greek yogurt once. Tasty but it needed lower heat and a gentle hand or it went a bit curdly. Not my favorite, but doable.

Gear check

A big skillet is ideal, cast iron if you have it, because the sear is better and the sauce stays warm for ages. That said, I have done this in a nonstick pan and it was fine, just do not crank the heat too high. No wooden spoon No worries, a regular spoon and a rubber spatula tag team works.

Creamy Paprika Steak Shells The Family Would Love

Storing and reheating

Fridge it in a covered container for up to 3 days, though honestly, in my house it never lasts more than a day. Reheat gently on the stove with a splash of water or cream to loosen. I think this tastes even better the next day, but I also said it never lasts a day, so pick your truth.

How I like to serve it

Big bowls, pepper on top, and a little salad with lemony dressing on the side to keep things lively. If we are feeling a bit fancy, I warm plates in the oven for five minutes. My uncle always asks for crusty bread to swipe the last streaks of sauce. He is right.

Hard won pro tips

I once tried rushing the steak step and regretted it because the pan was crowded and everything steamed. Take two quick batches, it is worth it.
Salt your pasta water more than you think. Bland pasta will mute the sauce, and I promise you will chase that flavor the whole time.
Add the cheese off the heat. I chucked it in while simmering once and it went grainy, lesson learned.

FAQ from real messages and dinner table chatter

Can I use milk instead of cream
Kinda. If you go with milk, add a small pat of butter and simmer it gently. It will be lighter, which can be nice, but not as velvety.

What steak cut works best
Sirloin is my go to. Flank is lovely if sliced thin across the grain. If you only have stew meat, marinate it and cook a bit longer or save it for another day.

Is smoked paprika okay
Yes, and it is delicious, but go a little lighter at first. Smoked can take over the room. This piece from The Kitchn on paprika types is super helpful paprika primer.

How do I get a good sear without fancy gear
Dry the steak with a paper towel, preheat the pan properly, and do not move the slices for that first minute. Great guide here if you want to deep dive, I learned a ton from this Serious Eats article pan seared steak basics.

Do I have to use shells
No way. Any short pasta with nooks and crannies is grand. This Bon Appetit explainer on cooking pasta right is worth a read if you have a minute pasta wisdom.

A tiny note on the keyphrase thing

If you are here for Creamy Paprika Steak Shells The Family Would Love, you found it, and its a keeper. I wrote this like I talk, because cooking should feel friendly and a bit playful, not like a homework assignment.

Creamy Paprika Steak Shells The Family Would Love