One-Pot Smoky Honey BBQ Steak Pasta Recipe

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Ladies, let me introduce you to your new favorite weeknight dinner hero! This One-Pot Smoky Honey BBQ Steak Pasta is what happens when you’re craving something hearty and satisfying but absolutely refuse to wash a sink full of dishes afterward. The first time I made this for my husband, he literally went back for thirds and then asked if we could have it again the next night! There’s something magical about the way the smoky-sweet BBQ sauce coats every strand of pasta and how the juicy steak adds such a wonderful richness. Trust me when I say this dish hits all the right notes – it’s savory, slightly sweet, with a hint of smoky heat that’ll have everyone at the table asking for your secret recipe!

One-Pot Smoky Honey BBQ Steak Pasta featuring tender steak strips glazed in smoky honey BBQ sauce served over creamy pasta. — This One-Pot Smoky Honey BBQ Steak Pasta is bold, hearty, and full of rich, smoky flavor—comfort food done right

Why You’ll Love This Recipe

True one-pot wonder – from start to finish in a single pan means minimal cleanup
Restaurant-quality flavor – tastes like it took hours, but ready in about 30 minutes
Budget-friendly indulgence – a little steak goes a long way in this hearty dish
Crowd-pleaser – sophisticated enough for adults but kid-approved too

Ingredients

Sirloin steak – tender and flavorful without breaking the bank; you can substitute ribeye for extra richness or flank steak in a pinch

Pasta – penne or rotini work perfectly to catch all that delicious sauce; use whole wheat for extra nutrition

BBQ sauce – forms the base of our sauce; choose your favorite brand with a smoky flavor profile

Honey – balances the smokiness with natural sweetness and helps create that sticky glaze

Red onion – adds a beautiful purple color and slight sweetness that mellows as it cooks

Bell peppers – red and yellow add gorgeous color and sweet veggie flavor

Garlic – fresh is best for that aromatic punch

Smoked paprika – the secret ingredient that amps up the smoky flavor profile

Chipotle powder – adds a touch of heat with more smokiness; adjust to your spice preference

Beef broth – creates a rich base for cooking the pasta right in the same pot

Olive oil – for searing the steak to perfection

Cheddar cheese – gets melty and delicious throughout the dish; use sharp for more flavor impact

Green onions – add a fresh pop of color and mild onion flavor to finish the dish

Salt and pepper – the basics that bring all the flavors into harmony

The full ingredient list with measurements will be available in the recipe card below.

How to Make the Recipe

Prep the steak: Season sirloin generously with salt, pepper, and a touch of smoked paprika. Let it sit at room temperature for about 15 minutes while you prep other ingredients.
Sear to perfection: Heat olive oil in a large, deep skillet or Dutch oven over high heat. Add steak and sear for 2-3 minutes per side for medium-rare. Remove to a plate and tent with foil to rest.
Build the flavor base: In the same pot, add a touch more oil if needed. Add diced red onion and bell peppers, cooking until softened, about 3-4 minutes. Add minced garlic and cook until fragrant, about 30 seconds.
Create the sauce: Pour in beef broth, scraping up any browned bits from the bottom of the pan (that’s pure flavor gold!). Stir in BBQ sauce, honey, smoked paprika, and chipotle powder.
Cook the pasta: Add dry pasta directly to the pot, stirring to combine. Bring to a simmer, then cover and cook for about 12-15 minutes, or until pasta is tender, stirring occasionally to prevent sticking.
Slice and return the steak: While pasta cooks, slice the rested steak against the grain into thin strips. When pasta is nearly done, stir in half the cheese until melted, then gently fold in the sliced steak to warm it through.
Final touches: Top with remaining cheese, cover until melted, then garnish with sliced green onions before serving.

Pro Tips for Making the Recipe

After making this dish numerous times (it’s requested at least twice a month in my house!), I’ve picked up a few tricks:

Let the steak rest a full 5-10 minutes before slicing – this keeps all those flavorful juices in the meat instead of on your cutting board.

If your sauce gets too thick while the pasta cooks, add a splash more beef broth or even a touch of water – different pasta shapes absorb liquid differently.

For extra smoky flavor, add a teaspoon of liquid smoke to the sauce – just be careful, a little goes a long way!

Want to make this dish ahead? Cook everything except the pasta, then refrigerate. When ready to eat, bring the sauce to a simmer, add the pasta, and cook until tender.

How to Serve

This hearty one-pot meal deserves a proper presentation! Here are my favorite ways to serve it:

Bring the entire pot to the table for a rustic, family-style presentation that always impresses

Serve in shallow bowls to catch all that delicious sauce

Add a simple side salad with a vinaigrette dressing to balance the richness of the main dish

Pair with a glass of bold red wine for date night or a cold beer for casual gatherings

For a little extra indulgence, serve with garlic bread for sopping up every last bit of sauce

For a fresh touch, add a sprinkle of chopped fresh parsley or cilantro along with the green onions

Make Ahead and Storage

Make Ahead

While this dish is best made fresh, you can prep components ahead of time to make dinner assembly lightning-fast. Season and sear the steak, chop all vegetables, and measure out other ingredients up to a day in advance. Store everything separately in the refrigerator, then combine according to the recipe when ready to cook.

Storage

Leftover BBQ Steak Pasta will keep in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more of the sauce as it sits, which actually makes for even more flavorful leftovers!

Reheating

For best results, reheat gently in a skillet over medium-low heat with a splash of beef broth or water to loosen the sauce. Microwave individual portions covered with a damp paper towel at 70% power, stirring halfway through. The steak may cook a bit more during reheating, but the flavorful sauce keeps everything moist.

FAQs

Can I use a different type of meat in this recipe?

Absolutely! While sirloin steak gives you that perfect balance of flavor and tenderness, this recipe is incredibly versatile. Chicken works beautifully – just use boneless, skinless chicken thighs or breasts cut into bite-sized pieces and adjust cooking time accordingly. Ground beef is another great option for a more economical version – brown it first, then remove and add back in at the same point you would add the sliced steak. Even Italian sausage would work well with the smoky-sweet flavor profile! The cooking technique stays the same regardless of your protein choice.

What if I don’t have BBQ sauce on hand?

No BBQ sauce? No problem! You can make a quick substitute by combining ketchup, brown sugar, Worcestershire sauce, apple cider vinegar, and a touch of liquid smoke if you have it. For 1 cup of BBQ sauce substitute, use 3/4 cup ketchup, 2 tablespoons brown sugar, 1 tablespoon Worcestershire sauce, 1 tablespoon apple cider vinegar, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and a few drops of liquid smoke. Adjust the sweetness and tanginess to your preference. While it won’t be exactly the same as your favorite bottled sauce, it will definitely give you that BBQ flavor profile that makes this dish special.

Can I make this dish vegetarian?

While the steak is a star component, you can absolutely create a delicious vegetarian version! Replace the steak with sliced portobello mushrooms – they have a wonderful meaty texture and absorb all those smoky-sweet flavors beautifully. For extra protein, add a can of drained black beans or pinto beans. Make sure to use vegetable broth instead of beef broth, and consider adding a tablespoon of soy sauce or liquid aminos for that umami depth that you’d typically get from the beef. The cooking process remains the same, though the mushrooms will need less searing time than steak – about 2 minutes per side until they release their liquid and begin to brown.

My family doesn’t like spicy food. Can I adjust the heat level?

This recipe is designed to be flavorful with just a gentle kick of heat, but you can absolutely adjust it to suit more sensitive palates! The chipotle powder is the main heat source, so simply omit it completely for a very mild version. The smoked paprika adds smokiness without heat, so you can keep that in or even increase it slightly to maintain the smoky flavor profile. Choose a milder BBQ sauce labeled as “original” or “sweet” rather than “spicy” or “hot.” If you still want a hint of complexity without the heat, a tiny pinch of cinnamon (just 1/8 teaspoon) adds wonderful warmth without any spiciness. Your family will still get all those delicious smoky-sweet flavors without reaching for their water glasses!