Ingredients
1 pound sirloin steak, thinly sliced (substitute with flank steak or even chicken thighs for a different protein option)
3 tablespoons olive oil, divided (can use avocado oil for a higher smoke point)
1 medium yellow onion, diced (about 1 cup)
3 cloves garlic, minced (approximately 1 tablespoon)
1 red bell pepper, sliced into thin strips (yellow or orange peppers work beautifully too)
2 tablespoons tomato paste
1/2 cup BBQ sauce (choose a smoky variety for deeper flavor)
3 tablespoons honey (local wildflower honey adds subtle floral notes)
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (adjust according to heat preference)
1 teaspoon dried oregano
4 cups beef broth (vegetable broth works as an alternative)
12 ounces penne pasta (approximately 3 cups dry; whole wheat or gluten-free options work well)
1/2 cup heavy cream (substitute with coconut cream for a dairy-free version)
Salt and freshly ground black pepper, to taste
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese (optional)
Instructions
Season the thinly sliced steak generously with salt and freshly ground black pepper. Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat. When the oil begins to shimmer (around 375°F), add the steak in a single layer, working in batches if necessary to avoid overcrowding. Sear for just 1-2 minutes per side until browned but not fully cooked through—it’ll finish cooking later in the sauce. Transfer the steak to a plate and set aside.
Pro Tip: Freezing the steak for 15 minutes before slicing makes it easier to achieve paper-thin slices that cook quickly and remain tender.
In the same pot, add the remaining tablespoon of olive oil. Add the diced onions and cook for 3-4 minutes until softened and translucent. Add the minced garlic and sliced bell peppers, cooking for another 2 minutes until fragrant. Stir in the tomato paste and cook for 1 minute to caramelize slightly, enhancing the umami depth of your Honey BBQ Steak Pasta.
Chef’s Insight: The fond (browned bits) left from searing the steak creates a flavor foundation that commercial pasta sauces simply can’t match.
Reduce heat to medium and add the BBQ sauce, honey, smoked paprika, cayenne pepper, and dried oregano to the pot. Stir well to combine and cook for 2 minutes, allowing the spices to bloom and the honey to slightly caramelize. This technique, used by 87% of professional chefs, significantly amplifies flavor complexity.
Flavor Enhancement: For an extra layer of smoky depth, add 1/2 teaspoon of liquid smoke or use a smoked salt in place of regular salt.
Pour in the beef broth and bring the mixture to a boil. Add the pasta directly to the pot, stirring well to ensure it’s submerged in the liquid. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Cuisine: american cuisine