01 -
Heat olive oil in a large skillet over medium-high heat. Add the steak strips, garlic powder, red pepper flakes, salt, and pepper. Sauté for 3-4 minutes, stirring occasionally, until the steak is evenly browned. Remove steak from the skillet and set aside.
02 -
In the same skillet, combine beef broth, heavy cream, honey BBQ sauce, and uncooked pasta. Stir thoroughly to ensure the pasta is immersed in liquid. Bring to a boil, then reduce heat and simmer for 10-12 minutes, stirring occasionally, until the pasta is al dente and the sauce thickens.
03 -
Add shredded cheddar cheese to the skillet, stirring until fully melted and incorporated into the sauce. Return the cooked steak to the skillet, mixing to distribute the components evenly.
04 -
Remove from heat and allow the dish to rest for 1-2 minutes to enable flavors to meld. Garnish with chopped fresh parsley if desired, and serve warm.