Ingredients:
2 ribeye steaks, thinly sliced
12 oz fettuccine pasta
1 tablespoon olive oil
1/2 cup honey BBQ sauce
1/2 cup heavy cream
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
2 tablespoons unsalted butter
Fresh parsley, chopped (for garnish)
Directions:
Cook the fettuccine pasta according to package instructions, then drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Season the sliced steak with salt, pepper, garlic powder, onion powder, and smoked paprika.
Add the steak slices to the skillet and cook for 3-4 minutes, or until browned and cooked through. Remove the steak from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the honey BBQ sauce and heavy cream, stirring to combine. Bring the sauce to a simmer and cook for 2-3 minutes until the sauce thickens slightly.
Stir in the shredded mozzarella cheese and grated Parmesan cheese, allowing the cheese to melt into the sauce, creating a creamy, velvety texture.
Add the cooked fettuccine to the skillet, tossing to coat the pasta in the creamy BBQ sauce.
Return the cooked steak to the skillet and mix until everything is well combined and the steak is heated through.
Serve the fettuccine topped with fresh chopped parsley for a burst of color and flavor.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 580 kcal | Servings: 4 servings
