Devour Creamy Paprika Steak Shells in a Bowl in 35 Mins

Ugh, weeknight dinners, am I right? So often, it’s a choice between takeout and something…less than inspiring. But what if I told you there’s a way to get a ridiculously flavorful, satisfying meal on the table in under 40 minutes? Enter: Creamy Paprika Steak Shells in a Bowl. This isn’t just any pasta dish; it’s a flavor explosion of tender steak, perfectly cooked pasta shells, and a creamy, dreamy paprika sauce. Seriously, the sauce is *everything*.

I stumbled upon a version of this years ago when my kids were little and perpetually hangry. I needed something FAST, that wasn’t mac and cheese AGAIN (no offense, mac!), and that would actually nourish them. Well, this creamy paprika steak shells recipe hit the jackpot. It’s been a family staple ever since, and I’m so excited to share it with you!

Why You’ll Love This Creamy Paprika Steak Shells in a Bowl Recipe

Okay, so why should you even bother trying this Creamy Paprika Steak Shells in a Bowl thing? Here’s the scoop:

• Speed Demon: Seriously, dinner’s ready in about 35 minutes.
• Easy Peasy: Simple ingredients, straightforward steps – even beginner cooks can nail this.
• Flavor Bomb: That creamy paprika sauce? Out of this world! The steak and pasta? Perfectly balanced together!
• Kid-Approved: My kids devour this stuff. Enough said!

Ingredients for Creamy Paprika Steak Shells in a Bowl

Alright, let’s talk ingredients! This Creamy Paprika Steak Shells in a Bowl thing is pretty forgiving, but using good stuff definitely makes a difference. Here’s what you’ll need:

• Steak: 1 pound, cut into strips. I usually go for sirloin ’cause it’s tender and flavorful, but honestly, use whatever steak you like! Just make sure its sliced!
• Olive Oil: 1 tablespoon. For sizzlin’ that steak just right!
• Onion: 1, chopped. Yellow or white, whatever you’ve got!
• Garlic: 2 cloves, minced. Fresh is best, trust me!
• Paprika: 1 teaspoon. This is what makes the sauce SING!
• Salt: 1/2 teaspoon. Gotta season that steak!
• Black Pepper: 1/4 teaspoon. A little kick is always welcome.
• Beef Broth: 1 cup. Adds that rich depth to the sauce.
• Heavy Cream: 1/2 cup. This is how we make it *creamy*, baby!
• Sour Cream: 1/4 cup. For a little tang and extra creaminess.
• Pasta Shells: 1 pound, cooked. I like medium shells, but any shape will work!

How to Make Creamy Paprika Steak Shells in a Bowl: Step-by-Step Instructions

Okay, people, let’s get cookin’! This Creamy Paprika Steak Shells in a Bowl recipe is seriously easy, but here’s the breakdown to make sure you nail it every time. Don’t worry, I’ll walk you through it!

1. Sear that Steak! Grab your steak strips and get ready to sizzle. Heat up that olive oil in a big skillet over medium-high heat. Careful, it splatters! Toss in the steak and cook it until it’s nicely browned on all sides. This usually takes about 5-7 minutes. Don’t overcrowd the pan, or the it’ll steam rather than sear! I usually do this in batches. Set the cooked steak aside for now; we’ll need it later.
2. Onions and Garlic: The Aromatic Duo: Add the chopped onion to the same skillet (now with all that delicious steak-y goodness). Cook until it softens up and turns translucent, about 3-5 minutes. Then, toss in the minced garlic and cook for another minute, until it’s fragrant. Mmm, smells amazing, right? Don’t let the garlic burn, though – burnt garlic is NOT our friend.
3. Spice It Up!: Now for the magic ingredient– paprika! Stir in the paprika, salt, and pepper. Cook for about 30 seconds, stirring constantly. This step is *key* — it blooms the paprika and releases all that amazing flavor.
4. Simmer in Broth: Pour in the beef broth and bring it to a simmer. Let it simmer for about 5 minutes, stirring occasionally. This helps the sauce thicken up a bit.
5. Creamy Dreamy Time!: Stir in the heavy cream and sour cream. Reduce the heat to low and let it simmer for another 2-3 minutes, until the sauce is smooth and creamy. Trust me, you’ll want to taste this sauce! Adjust seasonings to your preference.
6. Pasta Party!: Add the cooked pasta shells and the cooked steak to the skillet. Toss everything together until the pasta and steak are nicely coated in that creamy paprika sauce.
7. Serve It Up!: Serve immediately in bowls. You did it! Told ya it was easy!

Tips for the Best Creamy Paprika Steak Shells in a Bowl

Wanna take your Creamy Paprika Steak Shells in a Bowl to the next level? Of course, you do! Here are a few tricks I’ve learned over the years to make this dish absolutely sing. Trust me, these make all the difference!

• Don’t Overcook the Steak: Seriously, nobody likes chewy steak. Sear it quickly over high heat to get a good crust, but don’t cook it past medium-rare or medium. It’ll continue to cook in the sauce!
• Sauce Consistency is Key: If the sauce is too thick, add a splash of beef broth. Too thin? Let it simmer for a few extra minutes to reduce. You want it to be creamy and coat the pasta nicely.
• Pasta Matters!: I love using medium shells because they grab all that delicious sauce. But feel free to experiment! Rotini, penne, even bowties would work great here. Just don’t overcook the pasta! Aim for al dente; nobody wants mushy pasta.

Variations for Your Creamy Paprika Steak Shells in a Bowl

So you’ve made the Creamy Paprika Steak Shells in a Bowl and you’re obsessed…now what? Let’s remix it! This recipe’s a blank canvas, really. Here are a couple of fun twists to try:

• Steak Switch-Up: Try using sliced flank steak for a more robust flavor, or even leftover cooked steak! Just toss it in at the end to warm it through.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for some serious heat. My favorite part is the unexpected zing!

Serving Suggestions for Creamy Paprika Steak Shells in a Bowl

Okay, so you’ve got your Creamy Paprika Steak Shells in a Bowl, now what to serve with it? Honestly, it’s pretty amazing on its own, but a little something on the side never hurts! I usually go for a simple green salad with a light vinaigrette to cut through the richness of the sauce. Steamed broccoli or some garlic bread are also winners in my book!

Frequently Asked Questions About Creamy Paprika Steak Shells in a Bowl

Can I use a different kind of cream?

Totally! If you don’t have heavy cream on hand, half-and-half will work in this Creamy Paprika Steak Shells recipe. It will be a little less rich, but still delish! You could even try a plant-based cream alternative, just make sure it’s unsweetened!

How long can I store leftovers?

Leftover Creamy Paprika Steak Shells in a Bowl will keep in the fridge for up to 3 days. Just make sure to store it in an airtight container. When you reheat it, you might need to add a splash of beef broth or milk to loosen up the sauce.

Can I make this ahead of time?

You can definitely prep some of the ingredients ahead of time! Chop the onion, mince the garlic, and cut the steak into strips. Store everything in separate containers in the fridge. Then, when you’re ready to cook, it’ll come together in a flash. As for the whole dish? I don’t recommend making it completely ahead of time, as the sauce can get a bit gloopy. But prepping ingredients? Game changer!

Is there a substitute for paprika?

Okay, paprika is what *makes* Creamy Paprika Steak Shells so… paprika-y! But if you’re in a pinch, you could try a little smoked paprika for a different, smoky flavor, or even a dash of chili powder. But honestly, go grab some paprika, it’s worth it for this recipe!

Nutritional Information Disclaimer

Just a heads-up: the nutrition info for this Creamy Paprika Steak Shells in a Bowl is just an estimate! It’ll change depending on the exact ingredients you use, so don’t take it as gospel, okay?

Enjoy Your Creamy Paprika Steak Shells in a Bowl!

Alright, folks, time to dig in! I really hope you love this Creamy Paprika Steak Shells in a Bowl as much as my family does. If you give it a try, leave a comment below and let me know what you think! And hey, if you’re feeling social, share a picture of your steak bowl on your favorite platform – I’d love to see it!

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