Ingredients
- 1 1/2 lbs steak (sirloin, ribeye, or flank), cut into strips
- 12 oz pasta (penne, rigatoni, or rotini)
- 2 tbsp olive oil or butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup smoky BBQ sauce
- 2 tbsp honey
- 3 cups beef broth
- 1/2 cup heavy cream (optional)
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar or Monterey Jack cheese (for topping)
- 2 tbsp fresh parsley or green onions, chopped (for garnish)
Instructions
- Heat olive oil or butter in a large pot over medium-high heat.
- Season steak strips with smoked paprika, salt, and pepper. Sear until browned, then remove and set aside.
- In the same pot, sauté onion and garlic until softened and fragrant.
- Add pasta, BBQ sauce, honey, and beef broth. Stir and bring to a simmer.
- Cook uncovered, stirring occasionally, until pasta is al dente and most liquid is absorbed (about 12–15 minutes).
- Return steak to the pot and stir into the pasta.
- For extra creaminess, stir in heavy cream before serving.
- Top with shredded cheese and garnish with parsley or green onions.
Notes
- Add bell peppers, mushrooms, or corn for extra flavor.
- For spice, stir in chipotle in adobo or cayenne pepper.
- Use chicken or smoked sausage instead of steak for variation.
- Reheat with a splash of broth or cream to loosen sauce.
- Best served fresh so the steak stays tender.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: One-Pot
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 560
- Sugar: 14g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95mg
