One-Pot Smoky Honey BBQ Steak Pasta
A delicious, comforting dinner that comes together in just one pot and bursts with bold flavors.
Servings: 4 servings
Equipment
- Large Skillet or Dutch Oven
Ingredients
Ingredients
- 1 lb Flank steak or sirloin, thinly sliced
- 2 tablespoons Olive oil
- 1 tablespoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- 2 cups Pasta (any shape; elbow macaroni works great)
- 1 1/2 cups Beef broth
- 1/2 cup Honey BBQ sauce
- 1 cup Shredded cheddar cheese
- 1 tablespoon Fresh parsley, chopped (for garnish)
Instructions
- Start by prepping your steak. Slice it thinly across the grain, which helps keep the meat tender and easy to eat.
- In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the steak and cook for about 2-3 minutes until it just starts to brown.
- Sprinkle the steak with smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir everything to coat the steak evenly with the seasonings.
- Pour in the pasta and beef broth. Scrape the pan to bring up any browned bits (that’s extra flavor!).
- Add the honey BBQ sauce and stir well to combine everything.
- Bring the mixture to a simmer, cover, and cook for about 10-12 minutes, stirring once or twice, until the pasta is cooked al dente and has soaked up most of the liquid.
- Lower the heat, sprinkle in the shredded cheddar cheese, and stir to combine. The cheese should melt into the pasta, creating a creamy, saucy finish.
- Remove from heat and let the pasta rest for 2-3 minutes to thicken. Taste and add more salt or pepper if needed.
- Sprinkle chopped fresh parsley on top for a burst of color and freshness before serving.
Notes
Store any leftovers in an airtight container in the refrigerator for up to three days. For longer storage, you can freeze individual portions in a sealed freezer-safe container for up to two months.