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Creamy Paprika Steak Pasta

Creamy Paprika Steak Pasta is a rich and satisfying dinner made with tender seared steak, perfectly cooked pasta, and a smoky paprika cream sauce. This comforting steak pasta recipe is perfect for busy weeknights, lazy dinners, or special occasions when you want something hearty and flavorful without spending hours in the kitchen.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 12 oz penne rigatoni, or fettuccine
  • 1 lb sirloin or ribeye steak thinly sliced
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 3 cloves garlic minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon sweet paprika
  • ½ cup beef broth
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley chopped (for garnish)

Method
 

  1. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve ½ cup pasta water, then drain and set aside.
  2. Season sliced steak with salt, pepper, and a pinch of paprika.
  3. Heat olive oil in a large skillet over medium-high heat. Sear steak for 2–3 minutes per side until browned and cooked to desired doneness. Remove and set aside.
  4. In the same skillet, melt butter and sauté garlic for 30 seconds until fragrant.
  5. Stir in smoked paprika and sweet paprika, cooking briefly to release flavor.
  6. Pour in beef broth and simmer for 2–3 minutes.
  7. Add heavy cream and reduce heat to medium-low. Simmer until sauce thickens slightly.
  8. Stir in Parmesan cheese until smooth and creamy.
  9. Return steak to the skillet and toss to coat in sauce.
  10. Add cooked pasta and mix well. Use reserved pasta water if needed to loosen the sauce.
  11. Garnish with fresh parsley and extra Parmesan before serving.

Notes

Slice steak against the grain for maximum tenderness.
Do not overcook the steak; it will continue cooking slightly in the sauce.
Add mushrooms or spinach for extra flavor and texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently with a splash of cream or broth to maintain creaminess.