One Pot Smoky Honey BBQ Steak Pasta

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Of course! This One Pot Smoky Honey BBQ Steak Pasta is the ultimate comfort food dish—creamy, smoky, slightly sweet, and packed with flavor. Best of all, it all comes together in a single pot for easy cooking and cleanup.

This recipe is designed to be rich and satisfying, using the fond (the browned bits) from cooking the steak to create a deeply flavorful sauce.

One Pot Smoky Honey BBQ Steak Pasta

This recipe transforms simple ingredients into a restaurant-worthy meal with minimal fuss.

Yield: 4-6 servings
Prep time: 15 minutes
Cook time: 30 minutes

Ingredients

· 1 lb sirloin steak, sliced into thin strips (see pro tip #1)
· 1 tbsp olive oil
· 1 medium yellow onion, diced
· 3 cloves garlic, minced
· 1 cup (240ml) beef broth
· 1 cup (240ml) water
· 1 cup (240ml) heavy cream or half-and-half
· ½ cup (120ml) your favorite BBQ sauce
· 2 tbsp honey
· 1 tbsp soy sauce
· 1 tsp smoked paprika
· ½ tsp chili powder (optional, for a little heat)
· 8 oz (about 225g) short pasta like penne, rotini, or fusilli
· 1 cup shredded sharp cheddar cheese
· ½ cup shredded Monterey Jack cheese
· Salt and black pepper to taste
· For Garnish: Sliced green onions, chopped fresh parsley, or extra BBQ sauce

Instructions

Step 1: Sear the Steak

  1. Pat the steak strips dry and season generously with salt and pepper.
  2. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
  3. Add the steak in a single layer (work in batches if needed to avoid steaming) and sear for 1-2 minutes per side until well-browned. The steak does not need to be cooked through at this point.
  4. Remove the steak from the pot and set it aside on a plate. It will finish cooking later.

Step 2: Sauté the Aromatics

  1. Reduce the heat to medium. In the same pot with the steak drippings, add the diced onion. Sauté for 4-5 minutes until softened and translucent.
  2. Add the minced garlic and cook for another minute until fragrant.

Step 3: Build the Sauce and Cook the Pasta

  1. Deglaze: Pour in the beef broth and water, using a wooden spoon to scrape up all the browned bits from the bottom of the pot. This is where the flavor is!
  2. Add Liquids and Seasonings: Stir in the heavy cream, BBQ sauce, honey, soy sauce, smoked paprika, and chili powder (if using). Whisk until everything is well combined.
  3. Add Pasta: Stir in the uncooked pasta. Bring the liquid to a boil, then reduce the heat to a gentle simmer.
  4. Cook: Cover the pot and let it simmer for 12-15 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and has absorbed most of the liquid.

Step 4: Finish the Dish

  1. Add Steak and Cheese: Once the pasta is cooked, turn off the heat. Stir the seared steak strips (and any accumulated juices) back into the pot.
  2. Add the shredded cheddar and Monterey Jack cheese. Stir continuously until the cheese is completely melted and the sauce becomes smooth and creamy. The residual heat will warm the steak through perfectly without overcooking it.
  3. Taste and Adjust: Taste the pasta and adjust seasoning with more salt, pepper, or a extra drizzle of honey if desired.

Step 5: Serve

  1. Let the pasta sit for 5 minutes to allow the sauce to thicken slightly.
  2. Garnish with sliced green onions or fresh parsley and serve immediately.

Pro Tips for Success

· #1: Slice Against the Grain: For the most tender steak, always slice it against the grain before cooking. This shortens the muscle fibers, making each bite much easier to chew.
· #2: Don’t Skip the Fond: Those browned bits left in the pan after searing the steak are pure flavor gold. Make sure you scrape them all up when you add the broth.
· #3: Sauce Consistency: The sauce will thicken as it cools. If it becomes too thick upon standing, you can thin it out with a splash of beef broth or cream.
· #4: Customize It:
· Vegetable Boost: Add ½ cup of frozen corn, diced bell peppers, or black beans when you add the pasta.
· Spice it Up: Add a diced jalapeño with the onions or a dash of hot sauce with the BBQ sauce.
· Different Protein: This works great with ground beef, shredded chicken, or even smoked sausage.
· #5: Pasta Choice: Short pasta with ridges or holes (like penne or rotini) are ideal because they hold onto the creamy sauce beautifully.

This one-pot wonder is a guaranteed crowd-pleaser—creamy, hearty, and packed with the smoky-sweet flavor of BBQ. Enjoy

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