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This one-skillet spicy honey BBQ steak pasta fills your kitchen with sweet and smoky aroma and comes together faster than takeout can arrive. The beauty is everything cooks in one pan for a rich and creamy pasta sauce that clings to every bite of savory steak. After a long day I crave easy comfort food but still want flavor and this never fails to hit the spot. My family requests this when we want something fun and satisfying but do not want to fuss with complicated prep or a messy sink.
When I first made this I was not sure the honey BBQ would work but the sweet tang with the spicy creamy sauce hooked us instantly. Now it’s a go-to when friends visit because it never fails to get rave reviews and empty plates.
Ingredients
- Steak sliced into thin strips: tender protein that soaks up all the sauce flavors look for well-marbled cuts for best results
- Pasta: penne rigatoni or fettuccine hearty shapes that hold the sauce choose bronze-cut pasta for best texture
- Beef broth: brings depth and savory notes opt for low-sodium varieties to control saltiness
- Honey BBQ sauce: for sweetness smokiness and tang a thick style coats the pasta nicely
- Heavy cream: provides creaminess and balances the heat use fresh cream for smoothest results
- Shredded cheddar cheese: melts into the sauce for richness sharp cheddar adds extra zip
- Olive oil: for searing steak and building the sauce base choose extra-virgin for best flavor
- Garlic powder: infuses the dish with warm mellow spice always select fresh smelling powder
- Red pepper flakes: for heat adjust to your liking and use fresh flakes for vibrant kick
- Salt and pepper to taste: enhances every ingredient freshly ground always gives more punch
- Fresh parsley (optional for garnish): brings freshness and color use bright green leaves
Step-by-Step Instructions
- Sear the Steak:
- Heat olive oil in a large skillet over medium-high and add steak strips with garlic powder red pepper flakes salt and pepper. Stir often and cook for several minutes until steak is browned and just cooked through making sure not to overcrowd the pan as you want color not steam. Remove steak and set aside keeping all the browned bits in the pan for flavor.
- Simmer the Pasta and Sauce:
- Pour beef broth heavy cream and honey BBQ sauce into the same skillet scraping up everything from the bottom to blend. Add uncooked pasta and stir very well to coat. Let the mixture come to a lively boil then lower heat and simmer gently stirring now and then so the pasta softens evenly and nothing sticks to the pan. When pasta is tender and sauce thickens move on to the next step.
- Finish with Cheese and Steak:
- Sprinkle shredded cheddar cheese over the bubbling pasta letting it melt and stir for a minute until glossy and smooth. Return the reserved steak strips plus any resting juices and toss to coat everything evenly in the creamy sauce.
- Rest and Serve:
- Turn off heat and let stand in the skillet for a minute or two so the flavors mingle and the cheese thickens just a bit more. Sprinkle with chopped fresh parsley if you like and serve right away while hot and melty.
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Shredded cheddar is my not so secret favorite here because it pulls the sauce together and turns gooey just the way my mom used to make stovetop pasta bakes. When we all crowd around the stove to taste straight from the pan that first cheesy forkful always makes me smile.
Storage Tips
Store leftovers in an airtight container in the fridge and they will stay flavorful up to three days. When reheating splash in a bit of cream or broth to keep the sauce loose and silky. For freezing skip the fresh parsley until after thawing so it looks bright and fresh.
Ingredient Substitutions
No steak on hand Try boneless chicken thighs pork or a heap of sliced portobello mushrooms for a hearty vegetarian option. Swap cheddar for pepper jack if you want even more heat or use mozzarella for extra stretch. Gluten-free pasta works well but may need a minute or two less cooking time.
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Serving Suggestions
This dish is big on flavor so pair it with something bright and fresh like a simple green salad or roasted broccoli. If you are extra hungry toasted garlic bread makes a great tool for scooping up the last bits of cheesy sauce. Sometimes I serve with grilled corn in the summer for a backyard cookout twist.
Cultural or Historical Context
Combining pasta and barbecue flavors is a distinctly American comfort food move blending smoky steakhouse favorites with creamy Italian pasta night. The sweet heat from honey BBQ and the richness of cheddar pay homage to Southern classics but all whipped up fast enough for a weeknight meal at home.
Common Recipe Questions
- → Which cuts of steak work best?
Quick-cooking cuts like sirloin, flank, or ribeye are ideal for tender, flavorful results.
- → Can I use a different protein?
Chicken or pork are great substitutes—just slice thin and adjust cooking time for doneness.
- → How can I adjust the spice?
Increase or decrease red pepper flakes according to your taste, or omit for a milder dish.
- → What pasta shapes hold up well?
Penne, rigatoni, or fettuccine are sturdy choices that absorb sauce and mix well with steak strips.
- → How do I know when the sauce is ready?
The sauce thickens and coats the pasta when finished; simmer uncovered as needed for desired consistency.
- → Best garnishes for this pasta?
Fresh parsley adds color, while extra shredded cheddar or a squeeze of lime can enhance flavor.