Can I use a different cut of beef?

Yes, you can substitute stew meat or chuck roast for Creamy Paprika Steak Shells in the crockpot. Just keep in mind that tougher cuts may need the full cooking time to become tender. Sirloin works well because it stays soft while still holding its shape in the creamy sauce.

Can I cook the pasta directly in the crockpot?

It is best to cook the pasta separately. Adding dry pasta too early can absorb too much liquid and become mushy. Cooking it al dente on the stovetop keeps Creamy Paprika Steak Shells in the crockpot perfectly textured and creamy.

How can I make it lighter?

You can replace heavy cream with half and half and use light sour cream. The sauce will still turn creamy, though slightly less rich. The paprika flavor will still shine through.

What if my sauce is too thick?

If Creamy Paprika Steak Shells in the crockpot becomes too thick after adding the pasta, stir in a small amount of warm beef broth or milk. Add gradually until you reach your desired consistency.

Can I make it ahead of time?

Yes. You can prepare the steak portion in advance and store it separately. When ready to serve, reheat gently and stir in freshly cooked pasta and cheese for the best texture.

Creamy Paprika Steak Shells in the Crockpot Recipe That Everyone Loves

Name: Creamy Paprika Steak Shells in the crockpot
Prep time: 15 min
Cook time: PT-492241H58M27S
Total time: PT-492241H58M27S
Cuisine: American
Ingredients: 2 lbs beef sirloin, cut into bite-size strips; 12 oz medium pasta shells; 1 small onion, finely diced; 3 cloves garlic, minced; 1 1/2 cups beef broth; 1 cup heavy cream; 1/2 cup sour cream; 1 tablespoon smoked paprika; 1 teaspoon sweet paprika; 1/2 teaspoon black pepper; 1 teaspoon Italian seasoning; 1 cup shredded mozzarella; Salt to taste; Fresh chopped parsley for garnish

Description

Creamy Paprika Steak Shells in the crockpot is a rich and comforting slow cooker pasta made with tender beef sirloin, smoky paprika, and a velvety cream sauce that coats every shell perfectly.

Ingredients

2 lbs beef sirloin, cut into bite-size strips

12 oz medium pasta shells

1 small onion, finely diced

3 cloves garlic, minced

1 1/2 cups beef broth

1 cup heavy cream

1/2 cup sour cream

1 tablespoon smoked paprika

1 teaspoon sweet paprika

1/2 teaspoon black pepper

1 teaspoon Italian seasoning

1 cup shredded mozzarella

Salt to taste

Fresh chopped parsley for garnish

Instructions

1. Place the steak strips, diced onion, garlic, beef broth, smoked paprika, sweet paprika, black pepper, and Italian seasoning into the slow cooker and stir well.

2. Cover and cook on LOW for 6 hours until the steak becomes tender and juicy.

3. About 20 minutes before serving, cook the pasta shells separately until al dente and drain.

4. Stir the heavy cream and sour cream into the crockpot and mix until smooth.

5. Add the drained pasta shells and shredded mozzarella to the slow cooker.

6. Cover again and cook for 10 to 15 minutes until the cheese melts and the sauce becomes creamy.

7. Taste and adjust salt if needed.

8. Garnish with fresh chopped parsley and serve hot.

Notes

Storage: Cool completely and store in airtight containers in the refrigerator for up to 4 days.

Freezing: Freeze in portioned containers for up to 2 months for best texture.

Reheating: Warm gently on the stovetop or microwave with a splash of broth or cream to maintain a smooth sauce.

Tip: Slice the steak against the grain for extra tenderness.

Serving idea: Pair with garlic bread or a fresh green salad for a complete comfort meal.

Prep Time: 15 mins
Cook Time: 6 hrs
Category: Dinner
Method: Slow Cooker
Cuisine: American, Comfort Food

Nutrition

Serving Size: 1 serving
Calories: 620
Sugar: 4g
Sodium: 720mg
Fat: 32g
Saturated Fat: 16g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 38g
Cholesterol: 155mg

Keywords: creamy paprika steak shells in the crockpot, slow cooker steak pasta, creamy steak shells, crockpot beef pasta recipe, smoky paprika steak pasta