Save to Pinterest This bold and cozy pasta layers steak and noodles in a garlicky sauce that is both sweet and spicy at once. I always reach for this recipe on weeknights when I want something that feels like restaurant takeout but comes together quickly with real home-cooked flavor.
I created this during a cold snap when we craved something with a little warmth and zing. The combination of steak and chili-spiked honey sauce made it an instant family request.
Ingredients
- Steak sliced thin: ensures quick searing with plenty of flavor. Choose sirloin or ribeye for great texture and marbling
- Minced fresh garlic: gives deep savory notes. Look for firm cloves with tight skin
- Soy sauce: brings salty depth so taste before adding extra salt. Go for a naturally brewed brand if possible
- Honey: balances out the spice and adds gloss to the sauce. Choose a dark honey for richer flavor or swap in brown sugar
- Chili flakes or Sriracha: deliver heat. Adjust to suit your taste or use both
- Pasta: forms the satisfying base. Penne spaghetti or linguine all work beautifully. Choose a high-protein variety for more bite
- Butter: adds silkiness and helps brown the steak. Use real unsalted butter for best results
- Chicken or beef broth: thins the sauce and enhances umami. Opt for low-sodium so you have more control over seasoning
- Salt and pepper: crucial for seasoning steak and sauce. Use freshly ground black pepper to taste
Instructions
- Cook the Pasta:
- Boil a large pot of salted water and cook your pasta until just al dente as directed on the box. Once cooked drain it well and set aside. Reserve a half cup of the cooking water in case your sauce needs loosening later
- Sear the Steak:
- Pat your steak slices dry and season them generously with salt and black pepper. Heat the butter in a large skillet over medium high. Add the steak in a single layer and let it sizzle without stirring for one to two minutes so it forms a golden crust. Flip the pieces and cook for another minute just until they are browned but still juicy inside. Remove the steak to a warm plate and keep any pan juices
- Make the Sauce:
- Add minced garlic to the same skillet and stir constantly for about thirty seconds until it is fragrant and just golden but not burned. Pour in the soy sauce honey chili flakes or Sriracha and your broth. Bring to a low simmer and stir until the sauce is glossy and thickened slightly about one to two minutes. Taste and tweak heat or sweetness as you prefer
- Toss and Finish:
- Return the cooked steak and its juices plus your drained pasta to the skillet. Toss everything so the noodles are coated and the steak is bathed in garlicky sweet spicy sauce. If the sauce seems thick splash in a bit of that reserved pasta water. Taste and season again if needed then serve hot with extra chili or a drizzle of honey
Save to Pinterest My favorite part about this dish is the way just a little honey transforms the whole pan of steak with a glossy crust. One night my youngest declared it better than our favorite takeout and we all cheered with noodles twirled high
Storing and Meal Prep
Cool leftovers fully before packing into airtight containers. The pasta and steak will keep well in the fridge for up to three days. When reheating add a splash of water or broth and heat gently on the stove top so the meat stays tender. This dish makes excellent meal prep for busy weeks and the flavors meld even more overnight
Ingredient Swaps if Needed
No ribeye on hand Use sirloin or even a well marbled flank steak sliced thin for tenderness. Brown sugar works perfectly instead of honey if needed. Gluten free pasta and tamari sauce can make this meal friendly for special diets without losing bold flavor. For less heat try smoked paprika instead of chili flakes
Serving Inspiration
Serve this pasta with a scatter of fresh scallions or cilantro on top for brightness. Pair with a crisp green salad to cut through the richness. I sometimes sprinkle toasted sesame seeds for a little crunch and finish with a squeeze of fresh lime for extra zing
Fusion Origins
This dish fuses hearty steak pasta with flavors inspired by Asian style honey garlic glaze. You get all the comfort of classic noodles but finished with a sweet and spicy accent that keeps everyone coming back for seconds
Seasonal Customization
Toss in snap peas or bell peppers in spring for color and crunch. In summer swap in zucchini ribbons with the noodles. Roasted mushrooms in fall add umami depth
Save to Pinterest This recipe has become my go to for casual dinner parties as it is impressive yet unfussy. My friends often ask for the sauce recipe and I have even taught my teenager to make it for weeknight wins. It is a dish that brings everyone to the table quickly and happily every time
Common Recipe Questions
- → What cut of steak works best for this dish?
Sirloin or ribeye are great choices for their tenderness and robust flavor. Thin slicing ensures even cooking and easy eating.
- → Can I adjust the spice level?
Absolutely. Increase or decrease chili flakes or Sriracha to suit your preferred level of heat.
- → Which pasta shapes work well?
Penne, spaghetti, or linguine all pair nicely, but any sturdy pasta will work to soak up the sauce.
- → Is there a substitute for honey?
Brown sugar makes a suitable replacement, contributing similar sweetness and depth.
- → What sides complement this main dish?
Simple salads, garlic bread, or steamed vegetables make excellent companions for this flavorful entrée.
- → Can I make this gluten-free?
Use gluten-free pasta and tamari instead of soy sauce for a gluten-free adaptation.