Marinate the Steak:
· In a bowl, combine sliced steak, smoked paprika, sweet paprika, minced garlic, Worcestershire sauce, olive oil, salt, and pepper.
· Toss to coat thoroughly and let marinate for at least 30 minutes (or up to 4 hours in the refrigerator).
Cook Pasta Shells:
· Cook jumbo shells in well-salted boiling water until just al dente (about 1-2 minutes less than package directions).
· Drain, rinse with cool water, and set aside on a baking sheet to prevent sticking.
Prepare Steak:
· Heat a large skillet over high heat. Add a drizzle of oil.
· Sear steak slices in a single layer for 1-2 minutes per side until browned but still slightly pink inside (they’ll cook more in the oven).
· Remove steak and set aside, reserving any juices in the pan.
Make the Creamy Paprika Sauce:
· In the same skillet, reduce heat to medium. Add butter and shallot, cooking until softened (2-3 minutes).
· Add both paprikas, cayenne (if using), and tomato paste. Cook for 1 minute until fragrant.
· Whisk in beef broth, scraping up any browned bits from the pan.
· Stir in heavy cream and bring to a simmer. Reduce heat and cook for 3-4 minutes until slightly thickened.
· Remove from heat and whisk in Parmesan and cream cheese until smooth. Season with salt to taste.
Assemble:
· Preheat oven to 375°F (190°C).
· In a bowl, combine seared steak, chopped spinach, roasted red peppers, and about 1/3 of the creamy sauce.
· Gently stuff each pasta shell with the steak mixture.
· Spread a thin layer of the remaining sauce in the bottom of a 9×13 inch baking dish.
· Arrange stuffed shells in the dish. Pour remaining sauce over the top.
· Sprinkle with shredded cheese and a dusting of smoked paprika.
Bake:
· Cover with foil and bake for 20 minutes.
· Remove foil and bake for an additional 10-15 minutes until bubbly and cheese is golden.
· Let rest for 5-10 minutes before serving.
Serving Suggestions:
Classic: Garnish with fresh parsley and extra Parmesan.
With Greens: Serve alongside a simple arugula salad with lemon vinaigrette.
Bread Option: Garlic bread or crusty bread to soak up the sauce.
Vegetable Side: Roasted asparagus or broccoli.
Pro Tips:
· Steak Prep: Partially freeze the steak for 30 minutes before slicing for cleaner, thinner cuts.
· Sauce Consistency: If sauce seems too thick, thin with a splash of broth or cream. If too thin, simmer a bit longer.
· Make Ahead: Assemble up to a day in advance, cover and refrigerate. Add 5-10 minutes to baking time.
· Smoky Depth: For extra smokiness, add 1/4 teaspoon of smoked salt or a pinch of ground chipotle.
· Pasta Alternative: Can be made with manicotti or cannelloni tubes if shells aren’t available.
Variations:
· Mushroom Lovers: Add 1 cup sautéed mushrooms to the filling.
· Spicy Kick: Include diced jalapeños or use hot paprika.
· Lighter Version: Substitute half-and-half for heavy cream and use a leaner cut like filet mignon.
· Herbaceous Twist: Stir 1 tbsp fresh chopped dill or thyme into the sauce.
This dish beautifully balances the richness of steak and cream with the warm, smoky notes of paprika. The pasta shells make for an elegant presentation, with each bite offering a perfect package of flavor and texture.
