Name: BBQ Steak Fettuccine
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 oz steak (ribeye or sirloin); 8 oz fettuccine pasta; 1/4 cup BBQ sauce; 1/2 cup heavy cream; 1/4 cup Parmesan cheese (grated); 2 cloves garlic (minced); 2 tbsp olive oil; salt and pepper (to taste)

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Introduction

Want to master BBQ Steak Fettuccine in under 30 minutes? You’re in the right place! This dish combines the smoky, juicy taste of grilled steak with the creamy comfort of fettuccine pasta. It’s perfect for a quick weeknight dinner or a special meal to impress your friends. In this article, we’ll walk you through every step to make this tasty dish. Plus, we’ll share its history, health benefits, and fun ways to mix it up. Let’s get cooking!

What’s Special About This Recipe

BBQ Steak Fettuccine is no ordinary meal. Here’s why it stands out:

Flavor Explosion: The smoky BBQ steak paired with creamy fettuccine is a match made in heaven. It’s bold yet comforting.

Quick to Make: You can whip this up in less than 30 minutes—perfect when you’re short on time.
Versatile: Change it up with spicy flavors, low-carb options, or even a veggie twist. It fits any taste!

Health Benefits and Nutrition

This dish isn’t just tasty—it’s good for you too! Here’s what you get:

Protein Power: Steak gives you high-quality protein to build strong muscles. An 8-ounce serving has about 50 grams of protein!
Energy Boost: Fettuccine provides carbs for energy to keep you going all day. It’s made from durum wheat, which also has fiber for a happy tummy.
Iron and Vitamins: Steak is packed with iron, which helps carry oxygen in your blood. It also has B vitamins for energy and brain health.

Customizable Nutrition: Add veggies like spinach or peppers for extra vitamins A and C. It’s an easy way to make it even healthier!

Basic Ingredients

Here’s what you need to make BBQ Steak Fettuccine, plus why each ingredient matters:

Steak (8 oz): A tender cut like ribeye or sirloin adds rich, meaty flavor and protein. Substitute: Try chicken or tofu.

Fettuccine Pasta (8 oz): This thick pasta holds the sauce perfectly. Substitute: Use gluten-free pasta or spaghetti.
BBQ Sauce (1/4 cup): Brings smoky, tangy goodness. Pick your favorite or make your own! Substitute: Try teriyaki sauce.
Heavy Cream (1/2 cup): Makes the sauce creamy and smooth. Substitute: Use half-and-half or coconut milk for dairy-free.

Parmesan Cheese (1/4 cup, grated): Adds a salty, nutty kick. Substitute: Use nutritional yeast for a vegan option.
Garlic (2 cloves, minced): Gives a yummy, aromatic flavor. Substitute: Garlic powder works in a pinch.
Olive Oil (2 tbsp): Helps cook the steak and garlic with a touch of richness. Substitute: Any cooking oil.

Salt and Pepper (to taste): Brings out all the flavors. Substitute: Use your favorite seasoning blend.

Needed Tools and Equipment

To make BBQ Steak Fettuccine like a pro, grab these tools:

Grill or Grill Pan: Gives the steak that smoky flavor and cool grill marks. It’s a must for the BBQ taste! Buy Now

Large Skillet: Perfect for making the sauce and mixing everything together. Non-stick makes cleanup easy. Buy Now
Pasta Pot: Big enough to boil fettuccine. A lid helps the water boil faster. Buy Now
Tongs: Great for flipping steak and grabbing pasta without a mess. Buy Now

Whisk: Blends the sauce smoothly—no lumps here! Buy Now
Cutting Board and Knife: For slicing steak and chopping garlic. Sharp tools make it quick and safe. Buy Now
Measuring Cups and Spoons: Keeps your amounts just right for the best taste.Buy Now

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These tools help you get that perfect grilled steak pasta every time. A good grill or skillet is key to locking in flavor!

Step-by-Step Instructions

Ready to cook? Follow these simple steps:

Prepare the Steak: Sprinkle salt and pepper all over the steak. Heat your grill or grill pan to medium-high. Cook the steak for 4-5 minutes per side for medium-rare (or longer if you like it well-done). Let it rest for 5 minutes, then slice it thin against the grain.
Cook the Pasta: While the steak grills, fill a pasta pot with water and add a pinch of salt. Bring it to a boil. Add the fettuccine and cook until it’s al dente (check the package—usually 8-10 minutes). Drain it and set aside.
Make the Sauce: Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until it smells amazing (don’t let it burn!). Pour in the heavy cream and BBQ sauce. Stir and let it simmer for 2-3 minutes until it thickens a bit. Add Parmesan cheese and stir until it melts.

Combine Everything: Toss the cooked fettuccine into the skillet with the sauce. Mix it well so the pasta gets coated. Add the sliced steak and gently stir it in.
Serve: Scoop it onto plates. Top with extra Parmesan or fresh herbs if you like!

Professional Tip: Slow-cook the garlic on medium heat and stir it often. If it burns, it gets bitter—yuck!

Assembly and Serving

Serve your BBQ Steak Fettuccine hot and fresh! For a fun twist, use tongs to twirl the pasta into little nests on each plate. Lay a few steak slices on top and drizzle with a bit of BBQ sauce. Sprinkle some Parmesan for extra yum. Pair it with a simple green salad or garlic bread to make it a full meal. It’s a steak and pasta dish everyone will love!

Storage/Prep-Ahead Tips

How to Store?

Refrigeration: Put leftovers in an airtight container. Keep it in the fridge for up to 3 days. Reheat in a skillet over low heat with a splash of cream or water to keep it creamy.
Freezing: Freeze it in a sealed container for up to 2 months. Thaw it in the fridge overnight before reheating.

How to Prepare?

Prep Ahead: Cook the steak and pasta a day early. Store them separately in the fridge. When you’re ready, make the sauce and mix it all together.
Sauce in Advance: Make the sauce up to 2 days ahead. Keep it in the fridge and warm it up slowly before adding pasta and steak.

Recipe Variations

Try these fun twists on BBQ Steak Fettuccine:

Spicy BBQ Steak Fettuccine: Toss in some red chili flakes with the sauce for a hot kick.
Low-Carb BBQ Steak Zoodles: Swap fettuccine for zucchini noodles. It’s lighter but still delicious!
Vegetarian BBQ Portobello Fettuccine: Use grilled portobello mushrooms instead of steak for a meat-free treat.

Recipe History/Cultural Background

Fettuccine started in Italy, thanks to a chef named Alfredo di Lelio. Back in the early 1900s, he made a creamy pasta dish for his wife when she was pregnant. It became a hit! BBQ Steak Fettuccine adds an American twist with smoky barbecue flavors. America loves BBQ, and this dish blends that with Italian pasta magic. It’s a barbecue fettuccine recipe that celebrates two food cultures in one tasty bite!

FAQ

Got questions? We’ve got answers!

Can I use a different pasta?
Yes! Try linguine, spaghetti, or penne. Just cook it according to the package.

What if I don’t have a grill?
No problem! Cook the steak in a skillet or under your oven’s broiler for a nice sear.
Is there a dairy-free version?
Sure! Use coconut milk instead of cream and a dairy-free cheese substitute.
Can I make it ahead?
Yup! Prep the steak, pasta, and sauce separately. Combine them when you’re ready to eat.

How do I stop the sauce from separating?
Keep the heat low when adding cream and stir constantly. It’ll stay smooth!
What goes well with this?
Serve it with a green salad, garlic bread, or roasted veggies for a full meal.
Can I use leftover steak?
Absolutely! Slice it thin and warm it up in the sauce with the pasta.

If You Like These Recipes

Try this BBQ Steak Fettuccine tonight! Share your results in the comments or tag us on Pinterest! We’d love to see your creations and hear how you made this recipe your own. Happy cooking!

Extra Resources

Check out these awesome recipes for more inspiration:

Grilled Steak Pasta Salad

Steak and Noodles Skillet

This BBQ Steak Fettuccine recipe is all about big flavors, easy steps, and fun twists. Whether you’re a meat lover or looking for a new pasta night idea, this dish has you covered. So grab your grill, boil some water, and let’s make something delicious!