Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente, usually about 10-12 minutes. Drain and set aside. Drizzling a touch of olive oil prevents sticking and makes the shells easier to handle when filling.
Step 2: Sear the Steak
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the sirloin steak with salt, pepper, and 1 teaspoon smoked paprika. Sear the steak for 2-3 minutes per side until browned but slightly pink inside. Remove the steak from the skillet, rest for 5 minutes, and then slice into bite-sized pieces.
Step 3: Build the Sauce
In the same skillet, reduce heat to medium and add the chopped onion. Sauté for 3-4 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the red bell pepper slices, remaining smoked paprika, regular paprika, and chili flakes (if using), cooking for another 2 minutes to let the flavors bloom.
Step 4: Create the Creamy Base
Pour in 1 cup heavy cream and bring to a gentle simmer. Allow the cream to thicken slightly, about 3-5 minutes. Stir in 1/2 cup Parmesan cheese until melted and incorporated. Taste and adjust with salt and pepper as needed. The result should be a rich, velvety sauce with a perfect balance of smoky and savory notes.
Step 5: Combine Steak and Sauce
Add the sliced steak back into the skillet, tossing gently to coat each piece in the creamy paprika sauce. This step ensures every bite of steak is flavorful and succulent.
Step 6: Fill the Pasta Shells
Using a spoon, stuff each cooked pasta shell with the creamy steak mixture. Arrange the filled shells in a baking dish, spooning any remaining sauce over the top. This makes the dish both visually appealing and indulgently saucy.
Step 7: Bake to Perfection (Optional)
For a slightly golden top, preheat your oven to 375°F (190°C) and bake the stuffed shells for 10-12 minutes. This step is optional but gives the dish a warm, comforting finish that is perfect for presentation.
Pro Tips for Perfect Creamy Paprika Steak Shells
Choose the right cut of steak: Sirloin, ribeye, or tenderloin work best for quick searing without becoming tough.
Don’t overcook the pasta: Al dente shells hold their shape and are perfect for stuffing.
Let the steak rest: Resting the steak prevents juices from escaping, keeping the meat tender and juicy.
Adjust the cream consistency: If the sauce is too thick, add a splash of milk or chicken broth to loosen it; if too thin, simmer a few extra minutes to thicken.
Use fresh herbs: Fresh parsley or chives add brightness and freshness that balances the richness of the dish.
Make ahead tip: You can prepare the sauce and pasta in advance, then assemble and bake just before serving for convenience.
