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One Pot Smoky Honey BBQ Steak Pasta is the meal I make when comfort and bold flavor are both non negotiable. Everything cooks in a single skillet transforming simple steak and pasta into an ooey gooey cheesy dish with BBQ and smoky undertones. I still remember the first time my friend’s picky teenager begged for seconds and that is when this recipe earned a permanent spot in my weeknight lineup.
The combo of melty cheddar and honey BBQ sauce pulled me in but it is the tender steak and punchy paprika that makes this a dish my whole family actually agrees on. My cousin tried it once and immediately texted for the recipe after a backyard potluck. That is always my favorite review.
Ingredients
- Flank steak or sirloin: sliced thin for tenderness buy a well marbled piece for best results
- Olive oil: helps build a glossy base and prevents sticking always use fresh olive oil for best flavor
- Smoked paprika: brings a real backbone of smokiness choose a Spanish style or any deep red variety
- Garlic powder: a must for savory warmth pick a fine powder so it melts into the sauce
- Onion powder: sweet and aromatic adds depth look for a fresh jar for fullest flavor
- Salt: heightens every ingredient use kosher salt to avoid over salting
- Black pepper: boosts the steak and BBQ notes grind it fresh for best aroma
- Pasta elbows: hold sauce but any small pasta works buy bronze cut for max cling
- Beef broth: cooks the pasta and builds a hearty background look for low sodium if you want more control
- Honey BBQ sauce: brings sweetness and tang choose your favorite bottled brand
- Cheddar cheese: shredded for ultimate melt richness go for sharp or medium block cheese and grate by hand
- Fresh parsley: adds color and a bright fresh note pick leaves with the deepest green color
Instructions
- Prep the Steak:
- Slice the steak against the grain into thin strips so each bite stays tender. Check for any large pockets of fat and trim as needed.
- Brown the Steak:
- Heat olive oil in a large skillet over medium high until shimmering. Add the sliced steak in a single layer and let it cook undisturbed until a golden crust forms on the first side about 3 to 4 minutes. Flip the pieces and cook the other side until no longer pink about 2 to 3 minutes more. The steak should still be slightly juicy inside. Transfer the steak to a bowl and keep it loosely covered.
- Toast the Spices:
- With the skillet still hot lower the heat to medium. Add the smoked paprika garlic powder onion powder salt and pepper right into the hot oil and steak juices. Stir continuously for thirty seconds until your kitchen smells amazing this step deepens the flavor.
- Simmer the Pasta:
- Pour dry pasta right into the skillet with the spices. Add beef broth and honey BBQ sauce. Stir making sure pasta is submerged in liquid. Bring the whole mixture up to a boil over medium heat. Once boiling immediately reduce heat to low. Cover with a tight lid and let simmer gently for ten to twelve minutes stirring twice while it cooks. The pasta will absorb the liquid and become tender and the sauce will thicken.
- Finish and Cheese It Up:
- Return the cooked steak and any juices to the skillet. Add shredded cheddar cheese by handfuls and fold it into the hot pasta until everything is glossy and melted. If needed cover for a minute to let the cheese truly melt in.
- Garnish and Serve:
- Chop fresh parsley and sprinkle over the whole skillet. Spoon into bowls while still steaming and serve immediately. For a restaurant touch swirl a little extra BBQ sauce or more cheese on top.
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I am convinced the smoked paprika is the unsung hero here. Its earthy flavor brings a barbecue-like taste even without a grill. Once my little nephew declared it the secret magic dust when he helped me measure the spices. That memory always makes me smile as I add it in.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. When reheating add a splash of beef broth or water to loosen the sauce and bring back the creamy texture. This dish also freezes well just leave off the parsley until ready to serve again.
Ingredient Substitutions
If flank or sirloin is not available use thinly sliced chicken breast or even leftover rotisserie chicken for a quick swap. Any short pasta shape can be used bowties or penne hold up well. You can use mozzarella instead of cheddar for a milder flavor. If you want to make it vegetarian try using sautéed mushrooms and swap in vegetable broth.
Serving Suggestions
Pile this pasta into big shallow bowls and pair with a crisp green salad which balances the richness. For a true BBQ side serve with buttered corn on the cob or pickled vegetables. A side of garlic bread is welcomed by kids and adults alike. This dish makes a great party entree since it can be doubled easily for a crowd.
Cultural Context
The flavors are inspired by backyard American BBQs but the one pot approach is classic for family style comfort foods. The signature smoke and honey combo gives you a taste of cookout season any time of year even if you are far from summer or a grill.
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This one pot pasta will become a new family favorite. Enjoy the comforting flavors and easy cleanup all year round.
Frequently Asked Questions
- → What cut of beef works best?
Flank steak or sirloin are recommended for tenderness and flavor. Thin slices ensure quick, even cooking.
- → Can I use different pasta shapes?
Yes, most small or medium pasta shapes work well, such as elbows, penne, or fusilli for best absorption.
- → How smoky is the finished dish?
The smoked paprika and BBQ sauce add a subtle smoky depth, balanced by sweetness from the honey BBQ.
- → Can I substitute cheddar cheese?
Sharp or mild cheddar melts smoothly, but Monterey Jack or gouda can also be used for varied flavor.
- → How do I reheat leftovers?
Reheat gently on the stove with a splash of broth or water to restore creaminess and prevent dryness.
- → What veggies pair well as add-ins?
Bell peppers, onions, or spinach can be sautéed with the steak or stirred in before serving for extra color.