This One-Pot Smoky Honey BBQ Steak Pasta is a rich, savory, and slightly sweet dish that brings together tender steak strips, smoky BBQ sauce, and creamy pasta in one glorious pot. It’s the kind of meal that feels like a backyard barbecue and a cozy pasta night had a delicious love child. The steak is seared to perfection, the pasta cooks right in the sauce, and the honey adds a subtle sweetness that balances the smoky depth of the BBQ. Best part? Minimal cleanup and maximum flavor. Whether you’re feeding a hungry crew or just treating yourself, this dish delivers big-time satisfaction.
Ingredients:
For the Steak:
- 1 lb flank or sirloin steak, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and black pepper to taste
For the Pasta:
- 12 oz penne or rotini pasta (uncooked)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced (optional for color and sweetness)
- 1 cup smoky BBQ sauce (your favorite brand)
- 2 tablespoons honey
- 3 cups beef broth
- ½ cup heavy cream
- 1½ cups shredded cheddar cheese (divided)
- 2 green onions, sliced (for garnish)
- Fresh parsley (optional, for garnish)
Instructions:
1. Prep and Sear the Steak:
Start by seasoning your steak slices with smoked paprika, garlic powder, salt, and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the steak for 2–3 minutes per side until browned but not fully cooked through. Remove and set aside — you’ll finish cooking it later.
2. Sauté the Aromatics:
In the same pot, add a touch more oil if needed. Toss in the diced onion and bell pepper, sautéing for 3–4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Build the Sauce:
Pour in the beef broth, BBQ sauce, and honey. Stir well, scraping up any browned bits from the bottom of the pot — that’s where the flavor lives! Bring the mixture to a gentle simmer.
4. Cook the Pasta:
Add the uncooked pasta directly into the pot. Stir to coat evenly in the sauce. Cover and cook for 12–15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed. If it gets too thick, add a splash of broth or water.
5. Finish with Steak and Cream:
Slice the seared steak thinly against the grain and return it to the pot. Pour in the heavy cream and stir gently to combine. Let it simmer for 2–3 minutes until the steak is cooked through and the sauce is creamy.
6. Add Cheese and Garnish:
Stir in 1 cup of shredded cheddar cheese until melted and smooth. Sprinkle the remaining cheese on top, cover for a minute to melt, then garnish with green onions and parsley.
💡 Tips & Variations:
- Make it spicy: Add chipotle powder or chili flakes for a kick.
- Vegetarian twist: Swap steak for mushrooms or smoked tofu and use veggie broth.
- Lighter version: Use half-and-half instead of heavy cream and reduce cheese.
- Add-ins: Corn, black beans, or jalapeños make great mix-ins for a Tex-Mex vibe.
This dish is a total flavor bomb — smoky, creamy, cheesy, and just a little sweet. It’s got that indulgent flair you love, My, and it’s perfect for experimenting with toppings or sides. Want to pair it with a tropical salad or whip up a sugar-free dessert to follow? I’ve got ideas for that too!