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Creamy paprika steak shells featuring tender, seared steak bites and pasta shells coated in a rich, velvety cream sauce. The dish is flavored with smoked paprika, garlic, beef broth, and Parmesan, then finished with fresh parsley for a hearty, comforting dinner.

Cheeseburger Pockets

Tender seared steak bites and shell pasta coated in a velvety smoked paprika cream sauce with Parmesan and fresh parsley. Rich, comforting, and ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz shell pasta
  • 1 lb steak sirloin or ribeye, cut into bite-sized pieces
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 cloves garlic minced
  • 1½ teaspoons smoked paprika
  • 1 cup heavy cream
  • ½ cup beef broth
  • ½ cup grated Parmesan cheese
  • Chopped fresh parsley for garnish

Equipment

  • Large skillet, large pot

Method
 

  1. Cook pasta in salted water according to package directions; drain and set aside.
  2. Season steak with salt, pepper, and smoked paprika.
  3. Heat olive oil in a large skillet over medium-high heat. Sear steak 2–3 minutes per side until browned but still tender. Remove to a plate.
  4. Reduce heat to medium; add butter. Sauté garlic about 1 minute until fragrant.
  5. Add heavy cream and beef broth; scrape up browned bits. Simmer 3–4 minutes until slightly thickened.
  6. Stir in Parmesan until melted and smooth.
  7. Add pasta and steak back to the skillet; toss to coat.
  8. Garnish with parsley and serve hot.

Notes

Use smoked paprika for the signature flavor. Do not overcrowd the steak while searing. Freshly grated Parmesan melts best. Sauce thickens as it sits—loosen with a splash of pasta water or cream if needed. Best served immediately. Leftovers reheat gently with added liquid.