Is this recipe freezer-friendly?

Absolutely. Creamy Paprika Steak Shells freezes better than many cream-based dishes, thanks to the stabilizing fat content in the sauce. To freeze: Let it cool completely. Portion into airtight freezer-safe containers. Freeze for up to 2 months . To reheat: Thaw overnight in the fridge. Reheat gently on the stovetop with a splash of broth or milk to loosen the sauce. Creamy dishes don’t always play nice with the freezer—but this one reheats like a dream if handled properly.

Heavy cream (also called heavy whipping cream ) is a rich dairy product with at least 36% milk fat . It’s what makes the sauce in Creamy Paprika Steak Shells so luscious and thick. Why use it? It doesn't curdle when heated, unlike milk. Adds velvety texture and richness. Helps the cheese melt smoothly into the sauce. If you’re dairy-free, substitute with full-fat coconut cream or cashew cream —both provide excellent body and taste.

What is tomato sauce? Is it the same as passata?

Tomato sauce and passata are similar—but not quite the same. Tomato sauce is cooked, seasoned, and typically smoother. It might contain garlic, herbs, and salt. Passata is pureed, uncooked tomatoes, strained to remove seeds and skins. In this recipe, you actually don’t need either , but if you want to add a bit more acidity or balance the richness of the cream, a spoonful of tomato sauce or passata can be stirred in with the broth. If you're curious about adding depth, try a touch of tomato paste instead for concentrated flavor without thinning the sauce.

Do I have to use ground beef?

While Creamy Paprika Steak Shells is typically made with steak strips , some home cooks prefer using ground beef for ease and cost savings. And yes, it works great. If using ground beef: Brown it thoroughly in the skillet before adding onions and garlic. Drain excess fat before building your sauce. Expect a slightly different texture, but all the flavor. Ground beef turns this dish into a fast, budget-friendly version of a creamy steak pasta that still tastes amazing.

Creamy Paprika Steak Shells – The Best One-Pot Dinner Recipe

Description

Tender steak pieces cooked in a creamy paprika sauce, served over tender pasta shells for a comforting and flavorful one-skillet meal.

Ingredients

Scale

12 oz pasta shells
1 lb steak, cut into thin strips
2 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 tbsp smoked paprika
1 cup heavy cream
1/2 cup beef broth
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
2 tbsp fresh parsley, chopped (for garnish)

Instructions

Cook pasta shells according to package directions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat.
Season steak strips with salt, pepper, and smoked paprika.
Add steak to the skillet and cook for 3-4 minutes until browned. Remove steak and set aside.
In the same skillet, add onion and garlic; sauté until softened, about 3 minutes.
Pour in beef broth and heavy cream; bring to a simmer.
Stir in Parmesan cheese until the sauce thickens slightly.
Return steak to the skillet and toss to coat in the sauce.
Add cooked pasta shells to the skillet; mix gently to combine and heat through.
Garnish with fresh parsley and serve immediately.

Notes

For extra spice, add a pinch of cayenne or red pepper flakes.
Use whole wheat or gluten-free pasta as needed.
Reserve some pasta water to loosen the sauce if it gets too thick.
For a vegetarian version, substitute steak with mushrooms or tofu.

Nutrition

Serving Size: 1 plate
Calories: 580
Sugar: 3g
Sodium: 580mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 32g
Cholesterol: 95mg

Keywords: creamy paprika steak shells, steak pasta recipe, one pot dinner, paprika cream sauce, easy comfort food