Description
This One-Pot Smoky Honey BBQ Steak Pasta is a quick and flavorful meal combining tender, smoky steak with a sweet barbecue sauce, creamy pasta, and a hint of cheddar cheese. Perfect for a comforting weeknight dinner, it brings together smoky spices, honey sweetness, and savory richness in just 30 minutes.
Ingredients
Scale
Steak and Seasoning
- 1 lb flank steak or sirloin steak, thinly sliced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
Pasta and Sauce
- 12 oz penne pasta (or pasta of your choice)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/2 cup BBQ sauce (choose your favorite brand)
- 1 tablespoon honey
- 1 cup beef broth
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese (optional)
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Season and Cook the Steak: In a medium bowl, season the thinly sliced steak with olive oil, salt, pepper, smoked paprika, and garlic powder. Heat a large skillet over medium-high heat. Once hot, add the steak and cook for 3-4 minutes, stirring occasionally, until browned and cooked through. Remove the steak from the skillet and set aside.
- Cook the Pasta Base: In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant. Add the BBQ sauce and honey, stirring to combine, and cook for an additional 1-2 minutes to heat through and meld the flavors.
- Simmer Pasta: Pour in the beef broth and bring the mixture to a simmer. Stir in the uncooked penne pasta, making sure it is evenly coated with the sauce. Cover the skillet and cook for 10-12 minutes, stirring occasionally to prevent sticking, until the pasta is tender and most of the liquid is absorbed.
- Finish the Dish: Once the pasta is cooked, stir in the heavy cream and the cooked steak. Let the mixture simmer for 2-3 minutes until heated through and creamy. Optionally, add shredded cheddar cheese and stir until melted and smooth.
- Serve: Garnish with freshly chopped parsley and serve warm for a rich, smoky, and delicious meal.
Notes
- Use flank steak or sirloin for best tenderness and flavor.
- If you prefer a spicier kick, add a pinch of cayenne pepper with the spices.
- Feel free to swap penne pasta for any other short pasta like rigatoni or fusilli.
- For a lighter version, substitute heavy cream with half-and-half or a non-dairy alternative.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently on the stovetop.
