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This One-Pot Smoky Honey BBQ Steak Pasta is the kind of comfort food I turn to after a busy day. You get juicy slices of steak, a whisper of smoke from spices, and creamy pasta laced with sweet and tangy BBQ. Best of all, it all comes together in under half an hour and is cooked in just a single skillet. Whether you are cooking for a crowd or just need a hearty dinner without a pile of dishes, this recipe is sure to deliver smiles.
The first time I made this I was hoping to tempt my kids away from plain pasta. The smoky honey BBQ won them over and now it is our go-to for family game night.
Ingredients
- Flank steak or sirloin: brings tenderness and beefy flavor select pieces with visible marbling for more juiciness
- Olive oil: helps brown the steak and carries the smoky spices use extra virgin for best flavor
- Smoked paprika: brings depth and a gentle smoky warmth Spanish or Hungarian types are both great
- Garlic powder: adds mellow aromatic kick avoid old spices for full flavor
- Onion powder: boosts savoriness and binds the flavor base always check for freshness
- Salt and black pepper: balance and brighten the overall taste use kosher salt and fresh-ground pepper for best results
- Elbow pasta: holds sauce well and makes it family friendly try to use a brand with a bit of bite
- Beef broth: infuses pasta with rich meaty notes low-sodium lets you control saltiness
- Honey BBQ sauce: brings sweet tangy and smoky notes go for a thick higher-quality bottled sauce
- Shredded cheddar cheese: delivers creamy richness and sharpness look for freshly shredded cheese which melts best
- Fresh parsley: gives a green finish and rounds out flavors use flat-leaf for more pronounced taste
Step-by-Step Instructions
- Prep the Steak:
- Slice steak against the grain into thin strips. Trim away any large pockets of fat for tenderness and even cooking.
- Brown the Steak:
- Heat olive oil in a large skillet on medium-high. Arrange steak in a single layer. Let it sear untouched for about three to four minutes per side to lock in juices. Move cooked steak to a bowl and cover loosely to keep warm.
- Toast the Spices:
- Turn heat down to medium. Sprinkle smoked paprika, garlic powder, onion powder, salt, and pepper into the skillet. Stir constantly for about thirty seconds. The flavors bloom and the kitchen will smell wonderful.
- Simmer the Pasta:
- Pour the dry elbow pasta into the skillet with the spices. Add beef broth and honey BBQ sauce. Stir so all pasta is coated and submerged. Bring to a gentle boil. Lower heat and cover. Let it simmer for ten to twelve minutes stirring every few minutes until pasta is just tender and sauce is slightly thickened.
- Finish and Cheese It Up:
- Tip steak and any juices back into the skillet. Add cheddar cheese in handfuls folding gently so it melts into the sauce. Cover for a minute if needed. Pasta should turn glossy and creamy.
- Garnish and Serve:
- Scatter chopped parsley over the finished pasta. Spoon into bowls and enjoy it hot right from the pan. If you want extra flair add another drizzle of BBQ sauce or an extra pinch of cheese.
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Cheddar is my favorite part of this dish. I always use extra because it melts in little golden ribbons through the pasta. There are cook-offs in my house over who gets the cheesiest bowl. A Friday night never feels complete without the smoky-sweet aroma of this pasta bubbling on the stove.
Storage Tips
This pasta keeps well covered in the fridge for up to three days. When reheating add a splash of broth or water to loosen the sauce and stir over gentle heat until hot. For longer storage freeze individual servings tightly wrapped. Thaw overnight and rewarm over low heat for best texture.
Ingredient Substitutions
Switch the steak for chicken breast or rotisserie chicken for a lighter version. Mushrooms or roasted cauliflower make this meal vegetarian while smoked gouda or Monterey Jack change the cheese profile. If you do not have smoked paprika add a little chipotle powder or mild chili powder for similar depth.
Serving Suggestions
Serve with a simple green salad and garlic bread for a complete meal. Roasted corn or a bright tomato salad also pair beautifully. For backyard gatherings offer toppings like extra BBQ sauce fresh herbs or crumbled bacon for guests to customize.
Cultural and Historical Context
This dish takes its cue from American backyard BBQ where beef and smoky sweet sauces come together over open flames. Adding pasta to these flavors makes for a satisfying cross between classic comfort food and lively cookout favorites. It is a meal that bridges the gap between summer grilling and cozy indoor suppers.
Frequently Asked Questions
- → Can I use a different cut of beef?
Yes, flank steak or sirloin work best, but you can also use ribeye or strip. Just slice thinly to keep the meat tender.
- → Is it possible to make this gluten-free?
Absolutely! Swap regular pasta for your favorite gluten-free variety and keep the rest of the instructions the same.
- → How do I make the dish spicier?
Add a pinch of red pepper flakes or a dash of hot sauce along with the spices for extra heat.
- → Can I prepare this in advance?
Yes, flavors deepen as it sits. Store in an airtight container and reheat gently. Add a splash of broth if needed.
- → What vegetables pair well in this pasta?
Try chopped bell peppers, frozen peas, or even sautéed mushrooms for a veggie boost and extra flavor.
- → What cheese alternatives can I use?
Monterey Jack or gouda make great substitutes for cheddar for a different taste and creamy texture.