Print Options

Back to Pepper Steak Fettuccine >

Include these items:

Select reviews >

Taste of Home Logo

Pepper Steak Fettuccine

 Pepper Steak Fettuccine
"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.
6 ServingsPrep: 10 min. Cook: 25 min.


  • 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


  • 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.
  • 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.

2 of 2

Pepper Steak Fettuccine (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.