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Pepper Steak Fettuccine Recipe

Pepper Steak Fettuccine Recipe

"My husband is a pasta lover, so I created this tangy dish for him," explains Crysta West of New Straitsville, Ohio. Strips of round steak, green pepper and onion make it hearty—and at 99¢ a serving, it's economical, too.
TOTAL TIME: Prep: 10 min. Cook: 25 min. YIELD:6 servings


  • 1-1/4 pounds boneless beef round steak (1/2 inch thick), cut into thin strips
  • 1 medium green pepper, julienned
  • 1 medium onion, julienned
  • 2 tablespoons butter
  • 2 cans (15 ounces each) tomato sauce
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1-1/2 teaspoons salt
  • 1 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1 package (16 ounces) fettuccine
  • 1/3 cup shredded Parmesan cheese


  • 1. In a large skillet, saute the beef, green pepper and onion in butter until meat is no longer pink. Stir in the tomato sauce, mushrooms, salt, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is tender.
  • 2. Cook fettuccine according to package directions; drain. Serve with beef mixture; sprinkle with cheese. Yield: 6 servings.

Nutritional Facts

1 serving (1 cup) equals 468 calories, 10 g fat (3 g saturated fat), 56 mg cholesterol, 1,149 mg sodium, 61 g carbohydrate, 5 g fiber, 36 g protein.

Reviews for Pepper Steak Fettuccine

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Reviewed Feb. 26, 2013 Edited Oct. 26, 2014

"I have made this recipe several different times, its always good. I have used fresh mushrooms and its good that way and canned in a pinch. The stir fry beef at the store that is precut is also a quick timesaver as well."

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Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.