1 lb sirloin steak, thinly sliced (flank or NY strip also works)

1 lb penne pasta (uncooked)

4 cups beef broth

1 cup heavy cream

1/2 cup buffalo sauce

1/4 cup honey (or maple syrup)

1/4 cup soy sauce

2 cloves garlic, minced

1 tbsp olive oil

1/2 cup shredded cheddar cheese

Salt and pepper, to taste

Optional: red pepper flakes, sliced green onions for garnish

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Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add thinly sliced steak and cook for 3–4 minutes until browned.
Add minced garlic, salt, and pepper; cook for 1 minute until fragrant.
Stir in beef broth, heavy cream, buffalo sauce, honey, and soy sauce. Bring to a boil.
Add uncooked pasta, reduce heat to low, cover, and simmer for 12–15 minutes, stirring occasionally.
Once pasta is tender and sauce thickened, remove from heat and stir in shredded cheddar cheese.
Serve immediately, garnished with green onions and red pepper flakes if desired.

Sirloin is best, but flank or New York strip also work well.

Substitute heavy cream with half-and-half or coconut milk for dairy-free.

Adjust spice level by using less buffalo sauce or adding red pepper flakes.

Add vegetables such as spinach, mushrooms, or roasted peppers for variety.

Store leftovers up to 3 days; reheat gently with extra broth or cream.

This dish does not freeze well due to the cream-based sauce.