About This Recipe
This recipe combines tender pieces of steak and pasta shells in a rich, creamy sauce flavored with paprika. It is a hearty, single-pan dish intended for a main course. The preparation involves basic cooking techniques such as searing meat and preparing a cream-based sauce.
Why You’ll Love This Recipe
The recipe yields a filling and flavorful meal. The combination of protein and carbohydrates provides a balanced plate. The process is straightforward and uses common kitchen tools, making it accessible for various skill levels.
Ingredients
- 1 pound sirloin or flank steak, thinly sliced
- 12 ounces medium pasta shells
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons sweet paprika
- 1 cup beef broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (for garnish)
Step by Step Instructions
- Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package directions until al dente. Drain and set aside.
- While the pasta cooks, heat one tablespoon of olive oil in a large skillet over medium-high heat.
- Season the sliced steak with salt and pepper. Add the steak to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding. Sear until browned, about 2-3 minutes per side. Remove the steak from the skillet and set aside.
- Reduce the heat to medium. Add the remaining tablespoon of olive oil to the same skillet.
- Add the diced onion and cook until softened, about 4-5 minutes. Add the minced garlic and cook for one more minute until fragrant.
- Stir in the paprika and cook for 30 seconds to one minute to toast the spice.
- Pour in the beef broth, using a wooden spoon to scrape any browned bits from the bottom of the skillet.
- Bring the broth to a simmer, then stir in the heavy cream and Parmesan cheese. Continue to simmer, stirring occasionally, until the sauce has thickened slightly, about 3-5 minutes.
- Return the cooked steak and any accumulated juices to the skillet. Add the drained pasta shells. Stir everything together until the pasta and steak are evenly coated in the sauce and heated through.
- Garnish with chopped fresh parsley before serving.
FAQ
Can I use a different cut of beef?
Yes, other quick-cooking cuts like skirt or hanger steak can be used. Avoid tougher cuts that require long braising times.
Can I use a different type of pasta?
Yes. Other short pasta shapes with good sauce-holding capacity, such as rigatoni or fusilli, can be substituted for the shells.
What is the difference between sweet and smoked paprika?
Sweet paprika provides a mild, sweet pepper flavor and red color. Smoked paprika adds a distinct smoky flavor. They are not direct substitutes and will alter the final taste of the dish.
You Must Know
Do not overcook the steak during the initial sear, as it will be returned to the sauce to warm through. Overcooking can result in tough meat. Ensuring the skillet is adequately hot before adding the steak promotes browning and flavor development.
Storage Tips
Allow leftovers to cool completely before transferring them to an airtight container. Refrigerate for up to 3 days. Reheat gently in a skillet over low heat, adding a small amount of beef broth or cream to loosen the sauce if it has thickened. This dish is not recommended for freezing, as the cream-based sauce may separate upon thawing and reheating.