A Creamy, Cheesy One-Pan Wonder with Tender Steak & Bold Flavors
This indulgent pasta combines juicy steak strips with al dente pasta in a luxuriously creamy sauce that marries smoky BBQ, tangy ranch, and sharp cheddar – all ready in just 30 minutes!
Why This Pasta Stands Out
🍖 Restaurant-quality – Perfectly seared steak
🧀 Ultra-creamy – Three-layer sauce (BBQ, ranch, cheddar)
🍝 One-pan magic – Pasta cooks right in the sauce
⏱ Weeknight easy – Quick prep, big flavor payoff
Ingredients & Their Roles
Protein & Pasta
| Quantity | Ingredient | Key Purpose |
|---|---|---|
| 1 lb | Steak (sirloin/flank) | Meaty texture |
| 12 oz | Penne/fusilli | Sauce-clinging shape |
Creamy Sauce Base
| 1 cup | Beef broth | Depth of flavor |
| 1 cup | Heavy cream | Rich texture |
| ½ cup | BBQ sauce | Smoky sweetness |
| ½ cup | Ranch dressing | Tangy creaminess |
| 1 cup | Cheddar cheese | Sharp, melty finish |
Flavor Boosters
| 1 tbsp | Olive oil | Searing fat |
| 1 tsp | Garlic powder | Quick flavor |
| – | Salt & pepper | Seasoning |
| – | Parsley | Fresh garnish |
Step-by-Step Instructions
1. Sear the Steak
- Heat oil in large skillet
- Season steak with garlic powder, S&P
- Sear 3-4 mins until browned
- Remove & set aside
2. Cook Pasta in Sauce
- In same skillet, add broth, cream, BBQ sauce
- Stir in uncooked pasta
- Boil, then simmer 10-12 mins covered
- Add extra broth if needed
3. Finish the Sauce
- Reduce heat to low
- Stir in ranch + cheese until melted
- Return steak to pan
- Rest 1-2 mins
4. Serve & Enjoy
- Garnish with parsley
- Pair with garlic bread
Pro Techniques
Steak Selection & Prep
✔ Slice against the grain for tenderness
✔ Pat dry before seasoning for better sear
🔥 Don’t overcrowd pan – cook in batches if needed
Pasta Perfection
🍝 Stir occasionally to prevent sticking
💧 Add liquid gradually – sauces thicken as they cool
Sauce Consistency
🥄 Want thicker? Simmer uncovered 2 more mins
🥛 Too thick? Stir in ¼ cup warm milk
Flavor Variations
Spicy Kick:
- Add ½ tsp chipotle powder
- Use spicy BBQ sauce
Mushroom Lover’s:
- Sauté 1 cup mushrooms with steak
Tex-Mex Style:
- Swap cheddar for pepper jack
- Top with diced avocado
Make-Ahead & Storage
Meal Prep:
- Cook steak & sauce separately
- Combine when reheating
Leftovers:
- Fridge: 3 days
- Reheat with splash of milk
Freezing:
- Sauce freezes well (without pasta)
- Thaw overnight in fridge
Serving Suggestions
Casual Dinner:
- Crisp green salad
- Buttery cornbread
Game Day Spread:
- Serve in bread bowls
- With jalapeño poppers
Date Night Upgrade:
- Use filet mignon
- Garnish with crispy shallots
Troubleshooting
Issue | Solution
Pasta too hard | Add ¼ cup broth, cook 2 more mins
Sauce too thin | Mix 1 tsp cornstarch with 1 tbsp water, stir in
Cheese clumping | Shred your own (pre-shredded has anti-caking agents)
Final Chef’s Secret: For extra smokiness, use mesquite-seasoned steak and hickory BBQ sauce!
This decadent pasta delivers the comfort of creamy mac and cheese with the sophistication of a steakhouse dinner – all in one easy skillet. The trio of BBQ, ranch, and cheddar creates a sauce that’s greater than the sum of its parts, clinging perfectly to every noodle and steak bite.
Warning: You’ll be asked to make this weekly!
Tag your creations #BBQRanchPasta! 🍝🔥
