Ultimate One-Pan Creamy Honey Butter Steak Pasta

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Juicy, pan-seared steak slices nestled over a bed of tender pasta, coated in a silky honey butter cream sauce—this dish is everything comfort food dreams are made of. With each bite, you get a perfect harmony of savory richness from the steak, buttery sweetness from the honey, and a creamy backdrop that brings it all together. The simplicity of making everything in one pan makes this recipe not only irresistible but also weeknight-friendly.

Whether you’re craving a cozy dinner after a long day or want to impress guests with a restaurant-style meal, this one-pan creamy honey butter steak pasta delivers flavor, texture, and convenience. The steak remains the star of the show, but it’s the luxurious sauce and perfectly cooked pasta that elevate the experience to gourmet status—all without leaving your kitchen.

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Ingredients for this Ultimate One-Pan Creamy Honey Butter Steak Pasta

• 1 lb steak (ribeye or sirloin, cut into strips)
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1 tbsp butter
• 2 cloves garlic, minced
• 2 tbsp honey
• 2 cups heavy cream
• 1 cup beef broth
• 8 oz pasta (penne or rigatoni works great)
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• Fresh parsley, chopped (for garnish)
• Optional: Red pepper flakes for a touch of heat

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Step 1: Sear the Steak

Start by heating 2 tablespoons of olive oil in a large skillet or sauté pan over medium-high heat. Season the steak strips generously with salt and black pepper. Once the oil is hot, sear the steak pieces in batches to avoid overcrowding. Cook each side for about 2-3 minutes until they develop a beautiful brown crust and are cooked to your preferred doneness. Remove the steak from the pan and set aside.

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Step 2: Make the Honey Butter Base

In the same pan, reduce heat to medium and add 1 tablespoon of butter. Once melted, stir in the minced garlic and cook for about 30 seconds until fragrant. Drizzle in the honey and stir well, allowing it to caramelize slightly and infuse the butter. This will be the flavorful base of your creamy sauce.

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Step 3: Create the Creamy Sauce

Pour in the beef broth and heavy cream, scraping the bottom of the pan to deglaze all those tasty brown bits left by the steak. Stir in Italian seasoning and bring the mixture to a gentle simmer. Add your pasta directly into the pan—yes, uncooked! Let it simmer uncovered for about 12-15 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened beautifully.

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Step 4: Finish with Cheese and Steak

Once the pasta is cooked and the sauce is creamy and luscious, stir in the grated Parmesan cheese until fully melted and combined. Add the seared steak back into the pan, including any juices from the plate. Toss gently to coat the steak in the sauce and reheat for 1-2 minutes.

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Step 5: Garnish and Serve

Finish your dish with a sprinkle of freshly chopped parsley and, if you like a bit of heat, a pinch of red pepper flakes. Serve hot and enjoy the perfect fusion of sweet, savory, and creamy flavors all in one glorious pan.

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Storage Instructions

To keep your Ultimate One-Pan Creamy Honey Butter Steak Pasta tasting fresh, store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of cream, milk, or broth to loosen up the sauce and prevent it from drying out. Warm it gently over medium heat on the stove or microwave in short intervals, stirring in between to maintain the creamy consistency.

Avoid freezing this dish, as the cream-based sauce may separate and change texture after thawing.

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Estimated Nutrition

Note: Values may vary depending on the exact ingredients and portion sizes used.

• Calories: 620 per serving
• Protein: 32g
• Carbohydrates: 45g
• Fat: 38g
• Saturated Fat: 20g
• Cholesterol: 130mg
• Fiber: 2g
• Sugars: 8g
• Sodium: 420mg

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Frequently Asked Questions

1. Can I use a different cut of steak?

Yes! Ribeye and sirloin are popular choices, but flank or strip steak also work beautifully. Just ensure it’s a tender cut suitable for quick searing.

2. What pasta shapes work best with this recipe?

Short pastas like penne, rigatoni, or ziti hold the sauce well. However, you can use spaghetti or fettuccine if that’s what you have on hand.

3. Can I make it without heavy cream?

Absolutely. You can substitute with half-and-half, evaporated milk, or even a plant-based cream alternative for a lighter version.

4. Is this dish spicy?

Not inherently. But you can spice it up by adding red pepper flakes or a touch of chili powder.

5. Can I make this ahead of time?

It’s best served fresh, but you can prepare it in advance and reheat with a splash of cream. Keep the steak separate if you want to avoid overcooking.

6. How do I know when the pasta is done?

Check a piece around the 12-minute mark. It should be tender but still slightly firm to the bite—what Italians call al dente.

7. What can I serve with this dish?

A crisp side salad, garlic bread, or roasted veggies are perfect complements to this rich, creamy pasta.

8. Can I add vegetables to the recipe?

Of course! Spinach, mushrooms, or sun-dried tomatoes can be sautéed into the sauce for added flavor and nutrition.

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