1lbflank steak or sirloin, thinly slicedSlice against the grain for tenderness.
2tbspolive oilAdds richness and helps sear the steak.
1tbspsmoked paprikaKey for the smoky flavor.
1tspgarlic powder
1tsponion powder
to tastesalt & pepperSeason to enhance flavors.
For the Sauce
2tbsphoneyBalances the BBQ's tang.
1/2cupBBQ sauceUse your favorite brand.
1cupheavy creamFor a creamy sauce.
1/2cupmilkCan substitute with half-and-half.
2cupsbeef brothLow-sodium is recommended.
For the Pasta
2cupspenne or rotini pasta, uncookedHearty shapes that soak up the sauce.
For Serving
1cupshredded cheddar cheeseExtra sharp cheese is recommended.
to tastechopped parsley (optional)For garnish.
Instructions
Sear the Steak
Heat olive oil in a large pot over medium-high. Pat your steak dry and toss with smoked paprika, garlic powder, onion powder, salt, and pepper. Sear until golden, about 2–3 minutes. Set aside.
Build the Sauce
In the same pot, pour in BBQ sauce, honey, cream, milk, and beef broth. Stir to combine and bring to a gentle simmer.
Cook the Pasta
Add the dry pasta to the pot. Stir occasionally and simmer uncovered for 10–12 minutes until the pasta is tender.
Bring It Together
Add the steak back into the pot with any juices. Stir in the shredded cheddar until melted and everything is coated in sauce.
Serve and Enjoy
Scoop into bowls and sprinkle with parsley before serving. Enjoy hot!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of liquid for best texture.