Ingredients
Scale
- 1 pound of sirloin or ribeye steak, sliced thin
- 12 oz of pasta (penne, rigatoni, or fusilli)
- 1 cup of buffalo hot sauce
- 1/4 cup of honey
- 1 cup of heavy cream
- 1 cup of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
- 2 tablespoons of olive oil
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the pasta in salted boiling water until al dente, then drain and set aside.
- Season sliced steak with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat and cook the steak until browned and cooked through, about 3-4 minutes per side. Remove and set aside.
- In the same skillet, add the remaining olive oil and sauté minced garlic until fragrant, about 1 minute. Stir in buffalo hot sauce and honey, simmer for 2-3 minutes until slightly thickened.
- Add heavy cream and stir to create a creamy, spicy sauce.
- Add cooked pasta and sliced steak into the skillet with the sauce. Toss until well coated.
- Transfer the mixture to a baking dish, sprinkle evenly with mozzarella and Parmesan cheese.
- Preheat oven to 375°F (190°C). Bake uncovered for 15-20 minutes until cheese is bubbly and golden.
- Garnish with chopped parsley and serve hot.
Notes
- Use your preferred type of pasta for the best results.
- You can substitute chicken if steak is unavailable.
- Adjust the buffalo hot sauce to control spiciness.
- For a gluten-free version, use gluten-free pasta.
- Ensure the cheese is evenly distributed for a perfect melt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Gluten-Free Option, Low-Carb Option
Nutrition
- Serving Size: 1 bowl
- Calories: 620 kcal Kcal
- Sugar: 15 g
- Sodium: 950 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 115 mg
