Ingredients
1 tablespoon cooking oil
1 pound steak, such as sirloin or flank, cut into strips
1 small yellow onion, diced
2 cloves garlic, minced
2 cups beef broth
1 cup barbecue sauce
1 tablespoon honey
1 teaspoon smoked paprika
½ teaspoon black pepper
8 ounces short pasta, such as penne or fusilli
½ cup heavy cream or half-and-half
1 cup shredded cheese, such as cheddar or Monterey Jack (optional)
Fresh parsley, chopped (for garnish, optional)
Step by Step Instructions
Heat the cooking oil in a large pot or Dutch oven over medium-high heat.
Add the steak strips and cook until browned on all sides. Remove the steak from the pot and set aside.
In the same pot, add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for one more minute.
Pour in the beef broth, barbecue sauce, and honey. Add the smoked paprika and black pepper. Stir to combine.
Bring the mixture to a boil, then add the pasta. Stir, reduce the heat to a simmer, and cover the pot.
Cook for the time indicated on the pasta package, stirring occasionally to prevent sticking, until the pasta is al dente and most of the liquid is absorbed.
Return the cooked steak and any accumulated juices to the pot. Stir in the heavy cream.
If using cheese, sprinkle it over the top, cover the pot for a minute or two to allow it to melt, or until heated through.
Garnish with fresh parsley before serving, if desired.
FAQ
Can I use a different type of meat?
Yes, pre-cooked chicken or ground beef can be used as substitutes for the steak.
What can I use instead of heavy cream?
Half-and-half or whole milk can be used, though the sauce will be less rich.
