Creamy Paprika Steak Shells 🧾 Ingredients 1 lb sirloin or ribeye steak, cubed or thinly sliced 1 tbsp olive oil 1 tbsp butter Recipe in First Coʍmеոτ

2. Sear the Steak
Pat the steak dry with paper towels and slice it into thin strips or bite-sized cubes.

Toss the steak with salt, pepper, paprika, and garlic powder until well coated.

Heat the olive oil and butter in a skillet over medium-high heat.

Sear the steak pieces for about 2 to 3 minutes per side until browned.

Remove from skillet and set aside. Cover loosely to keep warm.

Tip: Avoid overcooking the steak; it will continue cooking slightly when added back to the sauce.

3. Make the Sauce
In the same skillet, reduce heat to medium and add the butter.

Once melted, sauté the minced garlic for about 30 seconds.

Stir in the smoked paprika and flour, cooking for about a minute.

Gradually whisk in the cream and milk. Bring to a gentle simmer.

Stir in Parmesan, mozzarella (or cheddar), Dijon mustard, salt, and pepper.

Continue stirring until the sauce is thick, smooth, and all the cheese has melted.

Tip: Use pasta water to thin the sauce if it becomes too thick.

4. Combine Pasta and Steak
Add the cooked pasta to the skillet and stir to coat with sauce.

Fold in the cooked steak gently.

Let everything simmer together for 1 to 2 minutes to blend the flavors.

Adjust seasoning with additional salt or pepper if needed.