Alright, picture this: tender steak strips tangled up with perfectly cooked pasta, all swimming in a bold, smoky honey BBQ sauce with just a touch of cream. Yeah, it’s as dreamy as it sounds. This dish brings major weeknight comfort vibes—with none of the pile-of-dishes aftermath. It’s sweet, smoky, a little tangy, and totally satisfying. And did I mention it’s all made in one pot? Minimal mess, maximum flavor.
What Makes This Recipe a Keeper?
There’s something magical about a dinner that feels indulgent but doesn’t require a culinary degree or half your spice rack. This one checks all the boxes:
- Quick & hearty – From stovetop to table in 30 minutes flat.
- One-pot wonder – Fewer dishes, happier you.
- Customizable – Use what steak you’ve got. Want it creamier? Add the cream. Want it punchier? Crank up the paprika.
- Flavor-packed – That smoky BBQ tang with juicy steak is honestly next-level.
Here’s Everything You’ll Need
Main Ingredients:
- 1 lb steak – Think New York Strip, sirloin, or flank—sliced thin
- 12 oz pasta – Egg noodles or rotini work beautifully here
- 2 cups beef broth – The savory backbone of the sauce
- ¾ cup smoky BBQ sauce – Use your fave brand; go spicy or sweet depending on your mood
- ½ cup heavy cream (optional) – Adds a velvety finish without overdoing it
- 1 tbsp olive oil or butter – For searing and richness
Seasonings & Extras:
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp smoked paprika – The secret weapon for that deep, smoky edge
- Salt & black pepper, to taste
Step-by-Step: How It All Comes Together
1. Sear the Steak
Start by heating that oil or butter in a big pot or deep skillet—medium-high heat is your friend here. Toss in the steak strips and season generously with the onion powder, garlic powder, smoked paprika, salt, and black pepper. Let them get a nice sear for about 3–4 minutes, stirring now and then. You want them browned but still tender. Scoop them out and set aside.
2. Cook the Pasta in the Sauce
Don’t wash that pot—those browned bits? Flavor gold. Pour in the beef broth, BBQ sauce, and dry pasta. Give it all a good stir and bring it to a gentle boil. Once it’s bubbling, lower the heat and let it simmer uncovered for about 10–12 minutes, stirring occasionally. You’re aiming for tender noodles and a saucy, glossy finish. If you’re using the cream, swirl it in right at the end.
3. Return the Steak & Coat in Sauce
Time to bring the steak back home. Add it to the pot and stir to coat every piece in that smoky, sticky goodness. Let it sit for a minute or two—just enough for everything to cozy up.
4. Serve & Enjoy
Spoon that pasta onto plates, topping it with steak for that drool-worthy look. Maybe give it a quick sprinkle of fresh parsley if you’re feeling fancy. Dig in while it’s warm!
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
My Favorite Tips for Foolproof Results
- Slice the steak thinly—it cooks fast and stays tender.
- Use a nonstick or enameled pot to avoid sticking and get a smoother sauce.
- Don’t skimp on seasoning—the steak carries the dish.
- Watch the liquid—if the pasta absorbs too quickly, add a splash of broth or water to keep things saucy.
Switch It Up: Easy Variations You’ll Love
- Swap the steak for chicken or even smoked sausage for a twist.
- Make it spicy with chipotle BBQ sauce or a pinch of chili flakes.
- Add veggies like bell peppers, mushrooms, or corn to bulk it up.
- Use a different pasta shape—penne, fusilli, even shells work great.
Perfect Pairings & Serving Ideas
- Garlic bread or cheesy toast makes this even more indulgent.
- A crisp green salad balances out the richness.
- Grilled corn on the cob would be a killer side in the summer.
Leftovers? Here’s How to Store & Reheat Like a Pro
Cool everything down before storing. Pop leftovers into an airtight container and refrigerate for up to 3 days. To reheat, toss it in a skillet with a splash of broth or water—just enough to loosen it up—and warm over medium heat. Microwave works too, but stir halfway to avoid dry patches.
Frequently Asked Questions
Can I make this ahead of time?
Yes, but it’s best fresh. If you’re prepping ahead, cook the steak and pasta separately and combine just before serving.
What’s the best BBQ sauce to use?
Whatever you like! Go smoky, honey-based, spicy—just pick one with bold flavor.
Can I make it dairy-free?
Absolutely. Just skip the cream and use oil instead of butter.
Does this freeze well?
Not really. The pasta can get mushy and the sauce separates. Better to eat it within a few days.
