The calm of Friday night settled over the kitchen, with one pan left in the sink. But I couldn’t shake the hunger for something bold, something comforting, and with a hint of smokiness. That’s when the idea for this One-Pot Smoky Honey BBQ Steak Pasta came together, like a happy accident after rummaging through my fridge and pantry.
I had a nice cut of flank steak, a half-used bottle of smoky BBQ sauce, and some honey I’d bought from a local farmstand a week ago.
I remember tossing it all together with pasta, hoping for the best—and wow, the result felt like a cozy BBQ joint met a comfort food classic. The flavors were bold but not overwhelming. Each bite of tender steak and creamy, smoky sauce wrapped around the pasta was the kind of comfort I didn’t know I needed.
Cooking this dish became a small ritual—a one-pot miracle that fills the house with mouthwatering aroma and makes cleanup a breeze. Whether I’m feeding the family or prepping weekday lunches, it’s become one of those reliable, soul-satisfying recipes I always come back to.
Short Description
This one-pot smoky honey BBQ steak pasta combines tender slices of steak, hearty pasta, and a bold, sweet-and-smoky sauce in just one pan. Easy to make, deeply flavorful, and perfect for busy weeknights or cozy weekends.
Key Ingredients
For the Dish
- 1 lb flank steak or sirloin steak (thinly sliced)
- 8 oz pasta (penne, fusilli, or farfalle work well)
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 red bell pepper (sliced, optional)
- 1 cup beef broth
- 1/2 cup smoky BBQ sauce
- 2 tablespoons honey
- 1 teaspoon smoked paprika
- Salt and pepper (to taste)
For Garnish (Optional)
- Fresh parsley (chopped)
- Grated Parmesan cheese
- Crushed red pepper flakes
Tools Needed
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Tongs or slotted spoon
Cooking Instructions
Step 1: Sear the Steak
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the thinly sliced steak with smoked paprika, salt, and pepper.
Once the pan is hot, add the steak in a single layer. Sear for 2–3 minutes per side until browned but still slightly undercooked inside. Use tongs to transfer the steak to a plate and set aside.
Step 2: Sauté the Vegetables
In the same pan, lower the heat to medium. Add the diced onion and sauté for about 3–4 minutes, stirring occasionally, until it softens and becomes translucent.
Toss in the minced garlic and sliced red bell pepper (if using). Cook for another 1–2 minutes until fragrant.
Step 3: Cook the Pasta
Pour the uncooked pasta into the skillet along with the beef broth, smoky BBQ sauce, and honey. Stir well, scraping up any flavorful brown bits stuck to the bottom of the pan.
Bring the mixture to a boil, then lower the heat to medium-low. Cover partially and simmer for 8–10 minutes, stirring occasionally, until the pasta is al dente and the sauce thickens.
Step 4: Add the Steak Back
Return the seared steak and any juices on the plate back into the skillet. Stir everything gently to combine.
Simmer uncovered for an additional 2–3 minutes, or until the steak is cooked through and the flavors have blended beautifully.
Step 5: Garnish and Serve
Taste and adjust seasoning if needed—add more salt, pepper, or a drizzle of honey depending on your preference.
Serve hot, topped with fresh chopped parsley, grated Parmesan, or a pinch of red pepper flakes for some heat.
Why You’ll Love This Recipe
– Bursting with bold, smoky-sweet flavor
– One pot = minimal cleanup
– Takes less than 30 minutes to make
– Protein-packed and satisfying
– Versatile—easily customizable
– Great for meal prep or last-minute dinners
– Family-friendly and picky-eater approved
Mistakes to Avoid & Solutions
1. Overcooking the Steak
Searing the steak for too long will make it tough.
Solution: Just brown each side for 2–3 minutes max and finish cooking it when added back in at the end.
2. Using Too Much Pasta or Too Little Liquid
This leads to uneven cooking or a dry texture.
Solution: Stick to 8 oz pasta and 1 cup broth. Add 1/4 cup more broth if needed during simmering.
3. Not Stirring While Simmering
Pasta may stick to the bottom of the pan.
Solution: Stir every 2–3 minutes while simmering so the pasta cooks evenly and doesn’t burn.
4. Skipping the Scraping
Flavor hides in the browned bits.
Solution: When adding liquids, scrape the bottom of the pan well—those bits are flavor gold.
5. Choosing the Wrong Cut of Steak
Tough cuts won’t work well with quick cooking.
Solution: Use flank or sirloin for tender bites. Avoid stew meat or thick roasts unless slow-cooked.
Serving and Pairing Suggestions
How to Serve:
Family-style in a big bowl for sharing
Individually plated with garnishes for a cozy dinner
Served right from the skillet at casual gatherings
What to Pair With:
A simple arugula salad with lemon vinaigrette
Roasted asparagus or steamed broccoli
A glass of red wine (Zinfandel or Malbec work well)
Garlic bread or warm cornbread for a Southern twist
Storage and Reheating Tips
To Store:
Cool the dish completely before storing
Keep in an airtight container in the fridge for up to 4 days
To Freeze:
Freeze in a freezer-safe container for up to 2 months
Thaw overnight in the fridge before reheating
To Reheat:
Stovetop: Add a splash of broth and warm over medium heat, stirring occasionally
Microwave: Heat in 30-second intervals, stirring between each round
Avoid drying out: Always reheat with a small amount of liquid (broth or water) to keep it saucy
FAQs
1. Can I use chicken instead of steak?
Yes. Thinly sliced boneless chicken breast or thighs work just as well. Just adjust cooking time accordingly.
2. What’s the best pasta shape for this dish?
Short pastas like penne, fusilli, or farfalle work best because they hold the sauce well and cook evenly in one pot.
3. Can I make it vegetarian?
Sure! Replace the steak with mushrooms (like portobello or cremini) and use vegetable broth instead of beef broth.
4. How can I make it spicier?
Add crushed red pepper flakes while cooking or a dash of hot sauce to the BBQ mixture for extra heat.
5. My pasta isn’t cooking evenly—why?
Make sure the liquid fully covers the pasta while simmering and stir frequently to prevent clumping or sticking.
Tips & Tricks
– Slice steak against the grain for maximum tenderness
– Use homemade BBQ sauce for a personalized flavor profile
– Add a splash of apple cider vinegar to balance sweetness if the sauce is too sugary
– Grate your own Parmesan for a creamier, melt-in sauce finish
– For a creamier version, stir in 2 tablespoons of cream cheese at the end
Recipe Variations
Creamy Chipotle Version:
Replace the smoky BBQ sauce with chipotle BBQ, and add 1/4 cup heavy cream at the end. This adds a spicy-smoky creaminess with a southwestern twist.
Sweet Heat BBQ Chicken Pasta:
Use chicken breast instead of steak. Add 1 tablespoon of hot honey and a pinch of cayenne with the BBQ sauce. A perfect balance of spicy and sweet flavors.
Vegetable Lovers’ Twist:
Swap the steak for sautéed mushrooms, zucchini, and corn. Use vegetable broth instead of beef broth. Adds earthy flavors and turns this into a hearty vegetarian dinner.
Tex-Mex Fusion:
Add black beans, corn, and a pinch of cumin. Top with shredded cheddar and chopped cilantro. Gives the dish a fun taco-pasta vibe.
Final Thoughts
The way the steak sears and soaks into the sweet, tangy sauce—there’s a certain magic to it. I love watching the pasta soak up every drop of that glossy, smoky goodness while the kitchen fills with an irresistible aroma.
It’s hearty without feeling heavy, and flexible enough to switch up depending on what you have. Best of all, it makes dinnertime feel stress-free and indulgent at the same time. This dish brings that comforting BBQ flavor to your stovetop, no grill required—and that’s a weeknight win in my book.
One-Pot Smoky Honey BBQ Steak Pasta
Ingredients
For the Dish
- 1 lb flank steak or sirloin steak thinly sliced
- 8 oz pasta penne, fusilli, or farfalle work well
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 red bell pepper sliced, optional
- 1 cup beef broth
- ½ cup smoky BBQ sauce
- 2 tablespoons honey
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For Garnish (Optional)
- Fresh parsley chopped
- Grated Parmesan cheese
- Crushed red pepper flakes
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season sliced steak with smoked paprika, salt, and pepper. Sear in a single layer for 2–3 minutes per side until browned but still slightly pink inside. Transfer to a plate and set aside.
- Lower heat to medium. In the same pan, add diced onion and cook for 3–4 minutes until soft. Add garlic and red bell pepper (if using) and cook for another 1–2 minutes until fragrant.
- Add uncooked pasta, beef broth, BBQ sauce, and honey to the skillet. Stir and scrape up any browned bits. Bring to a boil, then reduce heat to medium-low. Cover partially and simmer for 8–10 minutes, stirring occasionally, until pasta is al dente and sauce thickens.
- Return the steak and its juices to the skillet. Stir gently and simmer uncovered for 2–3 more minutes until steak is fully cooked and flavors combine.
- Taste and adjust seasoning. Serve hot, topped with chopped parsley, grated Parmesan, or red pepper flakes if desired.
