Ingredients
Scale
- 1 lb sirloin steak, cut into bite-sized strips
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 cups beef broth
- 1½ cups heavy cream
- 2 cups medium pasta shells
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat 1 tbsp olive oil in a skillet over medium-high heat. Season steak with salt, pepper, and 1 tsp paprika. Sear for 2-3 minutes per side until browned. Remove and set aside.
- Add remaining olive oil to the same pan. Sauté onion until soft. Add garlic and cook for 1 more minute.
- Stir in remaining paprika and garlic powder. Pour in beef broth and bring to a simmer. Add cream and stir.
- Add pasta shells directly into the sauce. Simmer uncovered for 12–15 minutes, stirring occasionally until tender.
- Stir in mozzarella and return steak to the pan. Let the cheese melt and sauce thicken.
- Turn off heat, garnish with fresh parsley, and serve hot.
Notes
Use flank steak or chicken as alternatives.
Add red pepper flakes for extra heat.
Reheat with a splash of broth or cream to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1,5 cups
- Calories: 620
- Sugar: 4g
- Sodium: 890mg
- Fat: 40g
- Saturated Fat: 18g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 120mg
- Fiber: 2g
- Protein: 35g
Keywords: Creamy paprika steak shells, one-pot pasta, paprika steak pasta