Steak Pasta Recipes
Restaurant-quality steak pasta recipes — seared beef over pasta with bold sauces, fresh herbs, and satisfying flavors.
★ Fan Favorite
Fan FavoriteOne-Pot Smoky Honey BBQ Steak Pasta
A delicious and easy one-pot meal combining tender steak, smoky flavors, and sweet BBQ sauce with pasta.
Dee CecilIngredients
- 1 lb flank steak or sirloin
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups pasta (any shape, but elbow macaroni works great)
- 1 ½ cups beef broth
- ½ cup honey BBQ sauce
- 1 cup shredded cheddar cheese
- 1 tablespoon fresh parsley, chopped
Instructions
- 1Heat olive oil in a large skillet over medium-high heat. Add the sliced steak and cook until browned on all sides, about 5-7 minutes.
- 2Remove the steak from the skillet and set aside. In the same skillet, add smoked paprika, garlic powder, onion powder, salt, and pepper. Stir to combine.
- 3Add pasta, beef broth, and BBQ sauce to the skillet. Bring to a boil.
- 4Reduce heat to low, cover, and simmer for 10-12 minutes, or until pasta is cooked and sauce has thickened.
- 5Stir in cooked steak and shredded cheddar cheese. Continue cooking until cheese melts and pasta is coated.
- 6Garnish with chopped parsley before serving.
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Open in Pepper →Why Steak Pasta Is the Most Indulgent Weeknight Dinner
Steak pasta is the dinner you order at a restaurant when you can't decide between the two best things on the menu — so you get both. At home, it's more achievable than it sounds: a quick sear on a quality cut, sliced thin, over pasta with a pan sauce built from the fond.
Flank steak, skirt steak, and flat iron are ideal here — affordable, full of flavor, and quick-cooking. Let the steak rest fully before slicing, always slice against the grain, and let the pasta water do the work of building a silky, cohesive sauce.
On Pepper, steak pasta enthusiasts are building unparalleled collections, ensuring this indulgent combination remains a regular part of their repertoire.
Quick Tips
- 1
Rest the steak first
Let your seared steak rest 5–10 minutes before slicing. Cutting too soon loses juice that would otherwise soak into the pasta.
- 2
Slice against the grain
Always cut steak against the grain into thin strips for tender bites. Long muscle fibers left intact make every chew tough.
- 3
Use pasta water in sauce
Reserve a cup of starchy pasta water before draining. A splash tightens and emulsifies butter or cream sauces so they cling instead of pooling.
- 4
Match cut to sauce weight
Pair hearty sauces like red wine or blue cheese with thick cuts such as ribeye or sirloin. Lighter lemon-herb sauces work better with leaner flank or skirt steak.
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