Description
A delicious and easy one-pan recipe combining tender steak and creamy cheddar pasta with a sweet and savory honey garlic sauce.
Ingredients
Scale
- 12 oz rotini pasta (or any short pasta)
- 1 lb sirloin steak (cut into bite-sized cubes)
- 2 tbsp olive oil
- 3 tbsp unsalted butter (divided)
- 4 cloves garlic (minced)
- 3 tbsp honey
- 1 tbsp soy sauce
- 1 tsp Dijon mustard (optional, for depth)
- 2 cups beef broth
- 1 cup heavy cream
- 2 cups sharp cheddar cheese (shredded)
- Salt & black pepper (to taste)
- Fresh parsley (chopped, for garnish)
Instructions
- In a large skillet, bring beef broth and heavy cream to a simmer.
- Add pasta and cook until al dente, stirring occasionally. (Add extra broth if needed.)
- While pasta cooks, season steak cubes with salt and pepper.
- In a separate pan, heat olive oil and 1 tbsp butter.
- Sear steak until browned on all sides (about 2–3 minutes per side for medium-rare). Remove and set aside.
- In the same skillet used for steak, add remaining butter.
- Sauté garlic until fragrant. Stir in honey, soy sauce, and Dijon mustard. Simmer briefly.
- Once pasta is tender, stir in shredded cheddar cheese until melted into a creamy sauce.
- Add honey garlic sauce and toss until coated.
- Top pasta with seared steak bites.
- Garnish with fresh parsley and serve hot.
Notes
- For a spicier kick, add red pepper flakes to the honey garlic sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish can be made with chicken or shrimp instead of steak for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg