In the same skillet, reduce heat to medium and add the chopped onion. Sauté for 3-4 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the red bell pepper slices, remaining smoked paprika, regular paprika, and chili flakes (if using), cooking for another 2 minutes to let the flavors bloom.
Step 4: Create the Creamy Base
Pour in 1 cup heavy cream and bring to a gentle simmer. Allow the cream to thicken slightly, about 3-5 minutes. Stir in 1/2 cup Parmesan cheese until melted and incorporated. Taste and adjust with salt and pepper as needed. The result should be a rich, velvety sauce with a perfect balance of smoky and savory notes.
Step 5: Combine Steak and Sauce
Add the sliced steak back into the skillet, tossing gently to coat each piece in the creamy paprika sauce. This step ensures every bite of steak is flavorful and succulent.
Step 6: Fill the Pasta Shells
Using a spoon, stuff each cooked pasta shell with the creamy steak mixture. Arrange the filled shells in a baking dish, spooning any remaining sauce over the top. This makes the dish both visually appealing and indulgently saucy.
Step 7: Bake to Perfection (Optional)
For a slightly golden top, preheat your oven to 375°F (190°C) and bake the stuffed shells for 10-12 minutes. This step is optional but gives the dish a warm, comforting finish that is perfect for presentation.
Pro Tips for Perfect Creamy Paprika Steak Shells
