Name: One-Pot Smoky Honey BBQ Steak Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 lb steak, sliced into thin strips; 12 oz penne or rotini pasta; 2 cups beef broth; 1 cup smoky honey BBQ sauce; 1–2 tablespoons olive oil or butter; 2 garlic cloves, minced; 1 teaspoon smoked paprika; 1 teaspoon onion powder; Salt and pepper to taste; Optional: red pepper flakes, shredded cheese, chopped parsley

When I first whipped up this One-Pot Smoky Honey BBQ Steak Pasta, I wasn’t expecting it to become such a go-to comfort meal. But from the very first bite—tender steak, pasta coated in rich, smoky-sweet BBQ sauce—it had that undeniable “wow” factor. The combination of savory beef, sweet honey, and bold BBQ spices feels like a backyard cookout meets cozy pasta night.

What makes this recipe stand out is the ease of it all. It’s truly one-pot magic—no draining, no complicated steps, just straightforward cooking and flavor that builds as everything simmers together. It’s great for weeknights when I want something hearty and satisfying without a lot of cleanup or prep.

Why You’ll Love This One-Pot Smoky Honey BBQ Steak Pasta

Smoky, sweet, and savory flavor in every bite.
Quick and easy cleanup thanks to the one-pot method.
Perfect for weeknight dinners, meal prep, or even low-key dinner parties.
Customizable with different pasta or steak cuts.
Comfort food level: expert.

What Kind of Pasta Works Best for One-Pot Smoky Honey BBQ Steak Pasta?

While the recipe suggests penne or rotini, I’ve found that just about any short pasta with grooves or ridges will do a fantastic job of catching that smoky honey BBQ sauce. Rotini is excellent because it holds sauce well in its spirals, and penne is always a reliable choice. But don’t shy away from using cavatappi, rigatoni, or even elbow macaroni if that’s what you have on hand. The key is to pick a shape that soaks up flavor and holds up well in a one-pot method.

If you’re aiming for extra indulgence, try pasta made with semolina for that slight chew. Or if you’re watching your carbs, whole wheat pasta works great too, though it may absorb a little more liquid, so keep some extra broth handy.

Options for Substitutions

This dish is as flexible as it is flavorful. Here are some great ways to make it your own:

Steak: Any tender cut works—sirloin, ribeye, or even flank steak if sliced thin. No steak? Try boneless chicken thighs or chicken breast strips.
Pasta: Swap in gluten-free pasta for a dietary-friendly option, or use zucchini noodles if you’re looking for something low-carb (just cook separately and toss in at the end).
BBQ Sauce: A smoky honey BBQ sauce is ideal, but you can mix a classic BBQ sauce with a spoonful of honey and a dash of smoked paprika to mimic the flavor.
Beef Broth: Sub with chicken broth, vegetable broth, or even water with a bouillon cube if needed.
Add-ins: Toss in bell peppers, onions, or even corn to boost the texture and color of the dish.

Ingredients for This One-Pot Smoky Honey BBQ Steak Pasta

Each ingredient in this recipe plays a key role in building rich, smoky-sweet flavor and a hearty, satisfying texture. Here’s what you’ll need and why it belongs in the pot:

Steak (1 lb, sliced into strips)
The star of the dish—provides savory depth and a hearty bite. Using a tender cut ensures quick cooking and maximum flavor absorption.
Pasta (12 oz penne or rotini)
A sturdy, sauce-hugging shape like penne or rotini allows the BBQ sauce to cling to every curve, making each bite deliciously coated.
Beef Broth (2 cups)
This acts as both a cooking liquid for the pasta and a flavor enhancer for the entire dish, infusing every element with rich, meaty undertones.
Honey BBQ Sauce (about 1 cup)
The bold flavor base—sweetness from honey, smokiness from spices, and that tangy barbecue zing that ties everything together.
Olive Oil or Butter (1–2 tablespoons)
Helps sear the steak to a beautiful golden-brown while adding a little richness to the sauce.
Garlic (2 cloves, minced)
Adds a savory kick and aromatic depth that balances the sweetness of the BBQ.
Onion Powder + Smoked Paprika (1 tsp each)
These pantry spices reinforce the smoky, savory vibe and deepen the overall flavor.
Salt and Pepper (to taste)
Essential for seasoning both the steak and the final dish to bring all the flavors to life.

Optional but tasty: a pinch of red pepper flakes for heat, shredded cheese for topping, or chopped parsley for a fresh finish.

Step 1: Sear the Steak

Start by heating a large deep skillet or Dutch oven over medium-high heat. Add 1–2 tablespoons of olive oil or butter. Once hot, add the sliced steak in a single layer. Sear for 2–3 minutes per side until browned. You don’t need to cook it fully through—it’ll finish in the pot later. Remove the steak from the pan and set it aside.

Step 2: Sauté the Garlic

In the same pan, reduce heat to medium. Add minced garlic and stir for about 30 seconds until fragrant. This quick step brings an aromatic base that lingers throughout the dish.

Step 3: Add Pasta, Broth, and Seasoning

Pour in the beef broth and stir in the uncooked pasta. Add onion powder, smoked paprika, salt, and pepper. Stir everything to combine, then bring to a simmer. Cover and cook for 10–12 minutes, stirring occasionally to prevent sticking.

Step 4: Stir in the BBQ Sauce

Once the pasta is nearly tender and most of the liquid is absorbed, pour in the honey BBQ sauce. Stir well to coat the pasta evenly. If it looks too thick, splash in a little more broth or water.

Step 5: Add Steak Back In

Return the seared steak (and any juices) to the pot. Stir it into the saucy pasta and let it all cook together for another 2–3 minutes. This lets the steak soak in all those flavors while staying juicy.

Step 6: Final Touches

Taste and adjust seasoning if needed. Optionally, sprinkle some shredded cheese or chopped parsley on top for a finishing touch. Let it rest for a couple of minutes before serving to let the flavors settle.

How Long to Cook the One-Pot Smoky Honey BBQ Steak Pasta

From start to finish, this dish takes about 25 to 30 minutes:

Searing the steak: 4–6 minutes total
Sautéing garlic + simmering pasta in broth: 10–12 minutes
Finishing with BBQ sauce + steak: 3–5 minutes
Rest time (optional): 2 minutes for flavors to meld

The pasta should be al dente and well-coated, and the steak should be tender with a nice bite. Cooking times may vary slightly depending on the type of pasta used or how thick the steak strips are, so keep an eye on texture and adjust as needed.

Tips for Perfect One-Pot Smoky Honey BBQ Steak Pasta

Slice steak against the grain: This ensures tender, non-chewy bites every time. If you’re unsure, look for the lines in the meat and cut perpendicular to them.
Don’t overcook the pasta: It will continue to soften slightly as it sits in the hot sauce. Aim for al dente at the end of the simmering stage.
Use a large enough pot: A wide skillet or Dutch oven works best so nothing gets overcrowded, which helps even cooking and makes stirring easier.
Taste and tweak: Always give the final dish a quick taste. A little extra salt, a splash of broth, or a pinch of spice can make all the difference.
Let it rest: Give it just a minute or two off the heat before serving. This allows the flavors to come together and the sauce to slightly thicken.
Add a cheese topper (if desired): A sprinkle of sharp cheddar or gouda on top takes this dish to a new level of indulgence.

Watch Out for These Mistakes While Cooking

Even though this dish is super straightforward, a few small missteps can affect the outcome. Here are the key things to avoid:

Overcrowding the pan when searing steak
If you pile too much steak into the pan at once, it’ll steam instead of sear. Work in batches if needed to get that nice browning.
Undercooking or overcooking pasta
Keep a close eye on texture—especially when cooking pasta in broth. It can turn mushy fast if left unattended too long.
Not seasoning enough
Since the broth, steak, and BBQ sauce all bring flavor, it’s easy to forget salt and pepper. But without it, the dish can taste flat. Taste at the end and adjust.
Skipping the deglaze
After searing the steak and sautéing garlic, scraping up those browned bits adds serious flavor. Don’t miss out—those caramelized bits are liquid gold.
Adding BBQ sauce too early
If it cooks too long, it can become overly sticky or even burn. Stir it in toward the end for a glossy, balanced finish.
Using too little liquid
If your broth evaporates too quickly before the pasta is tender, add a little more. Pasta should be fully cooked before finishing.

What to Serve With One-Pot Smoky Honey BBQ Steak Pasta?

A bold and saucy pasta dish like this one deserves some thoughtful sidekick dishes. Whether you’re going for fresh, creamy, or crunchy, these pairings round things out beautifully.

Green Garden Salad

A crisp salad with lettuce, cucumbers, cherry tomatoes, and a tangy vinaigrette cuts through the richness perfectly.

Garlic Bread

Classic. Crunchy. Buttery. Perfect for scooping up leftover sauce.

Grilled Corn on the Cob

That sweet, slightly charred corn flavor pairs naturally with the smoky BBQ theme.

Roasted Garlic Broccoli

Toss broccoli florets with olive oil and garlic, roast until crispy. Adds a nice earthy balance.

Pickled Vegetables

Something acidic like pickled onions, cucumbers, or even slaw gives the plate a pop and refreshes the palate.

Creamy Mashed Potatoes

If you’re in the mood to double down on comfort food, these are the ultimate cozy side.

Sweet Iced Tea or Lemonade

Serve it with a chilled drink to balance out the heat and sweetness.

Bold Red Wine or BBQ-Friendly Beer

If you’re elevating the dinner vibe, try a glass of cabernet or a malty amber ale—perfect flavor partners.

Storage Instructions

One of the best things about this One-Pot Smoky Honey BBQ Steak Pasta? It stores and reheats like a dream. Here’s how to keep those flavors fresh:

Refrigerator:
Store leftovers in an airtight container for up to 4 days. The flavors actually deepen overnight, making it even tastier the next day.
Freezer:
You can freeze it! Let the pasta cool completely, then portion into freezer-safe containers. It will keep for up to 2 months. To reheat, thaw in the fridge overnight and warm in a skillet with a splash of broth or water to loosen the sauce.
Reheating Tips:
On the stovetop is best—add a little liquid and stir gently over medium heat. Microwave works too; cover the dish and stir halfway through for even heating.

Estimated Nutrition

Keep in mind these numbers are approximate and can vary depending on your exact ingredients (like the type of BBQ sauce or pasta you use). Here’s a ballpark for one generous serving (based on 4 servings total):

Calories: ~620
Protein: 32g
Carbohydrates: 58g
Fat: 28g
Fiber: 3g
Sugar: 14g
Sodium: 780mg

You can always lighten it up with leaner steak cuts, a reduced-sugar BBQ sauce, or whole grain pasta if desired.

Frequently Asked Questions

What cut of steak works best for this pasta?

I recommend sirloin for a great balance of flavor and tenderness, but ribeye adds extra richness, and flank steak works well if sliced thin and across the grain.

Can I use pre-cooked steak or leftover meat?

Absolutely. Just slice it up and add it in during the final few minutes of simmering so it heats through without overcooking.

Is this dish spicy?

Not by default. It’s more smoky and sweet. But if you like heat, feel free to toss in some red pepper flakes or a splash of hot sauce to turn things up.

Can I use a different protein?

Yes! Try it with chicken, smoked sausage, or even tofu if you’re going meatless. Just adjust the searing time depending on what you’re using.

How do I make it creamier?

Stir in a splash of heavy cream or a handful of shredded cheese at the end. It’ll add a velvety finish that’s irresistible.

Can I double the recipe?

Definitely! Just make sure your pot is big enough. And you might need to extend the simmer time slightly to ensure even cooking.

Does the pasta get mushy when stored?

It softens a bit after storing, especially in the fridge, but not in a bad way. To keep it firmer, undercook the pasta slightly when making it, knowing it’ll continue cooking during reheating.

What’s the best way to reheat it?

A skillet over medium heat with a splash of broth or water is the best method. It revives the sauce and heats everything evenly. Microwave also works—just stir midway through heating.

Conclusion

One-Pot Smoky Honey BBQ Steak Pasta brings the comfort of creamy pasta, the richness of grilled steak, and the zing of BBQ sauce together in one irresistible dish. It’s the kind of meal that feels like it took hours—but is actually weeknight-friendly, ultra-satisfying, and wonderfully customizable.

Whether you’re hosting friends or just feeding your hungry self after a long day, this pasta delivers bold flavor with barely any dishes. I hope it becomes one of your go-to favorites like it is for me.