Description
This Creamy Honey Buffalo Steak Pasta Bake combines tender steak slices with a spicy-sweet buffalo sauce cream base, layered with cheesy pasta and baked to golden perfection. It’s a rich and comforting dish perfect for a hearty dinner that captures the bold flavors of buffalo wings in a satisfying pasta bake.
Ingredients
Scale
Pasta and Meat
- 250 g pasta (penne, rotini, or rigatoni)
- 300 g steak (sirloin or ribeye), thinly sliced
Sauce and Seasonings
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup buffalo sauce
- 2 tbsp honey
- ½ tsp smoked paprika
- ½ tsp onion powder
- ¼ tsp cayenne pepper (optional, for extra heat)
- ¼ cup sour cream
Cheeses and Garnish
- 1 cup shredded cheddar cheese
- ½ cup mozzarella cheese
- 2 tbsp chopped green onions (for garnish)
Instructions
- Cook Pasta: Cook the pasta according to the package instructions until al dente. Drain well and set aside for later use.
- Cook Steak: Heat olive oil in a pan over medium-high heat. Season the thinly sliced steak with salt and pepper, then add to the pan. Cook until browned on all sides, then remove the steak from the pan and set aside.
- Make Sauce: In the same pan, add the minced garlic and sauté until fragrant, about 30 seconds. Pour in the heavy cream, buffalo sauce, and honey, then add smoked paprika, onion powder, and cayenne pepper if using. Bring the mixture to a gentle simmer and cook for 2 minutes to develop flavors.
- Combine Sauce and Pasta: Stir in the sour cream and half of the shredded cheddar cheese into the sauce until melted and smooth. Add the cooked pasta and toss gently to coat all pieces evenly.
- Assemble Bake: Transfer the creamy pasta mixture into a greased baking dish. Evenly distribute the cooked steak over the pasta. Top with the remaining cheddar cheese and the mozzarella cheese.
- Bake: Preheat your oven to 180°C (350°F). Bake the assembled dish for 15 to 20 minutes, or until the cheese on top is melted, bubbly, and golden brown.
- Garnish and Serve: Remove from the oven, garnish with chopped green onions, and serve hot for a rich, spicy, and cheesy pasta bake.
Notes
- You can use any short pasta shapes like penne, rigatoni, or rotini for the best texture and sauce adherence.
- Adjust the cayenne pepper to control the heat level; omit if you prefer a milder flavor.
- Leftover pasta bake can be refrigerated and reheated, though it is best enjoyed fresh for the creamiest texture.
- For a lighter version, substitute heavy cream with half-and-half and reduce cheese quantities slightly.
- Ensure the steak is sliced thinly for even cooking and tender bites in the pasta bake.
