Pepper Steak Fettuccine Recipe

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Pepper Steak Fettuccine Recipe
Pepper Steak Fettuccine Recipe photo by Taste of Home
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Pepper Steak Fettuccine Recipe

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5 1 1
Publisher Photo
"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.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.

Ingredients

  • 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

Directions

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.
Originally published as Pepper Steak Fettuccine in Quick Cooking March/April 2003, p41

Nutritional Facts

1 cup: 468 calories, 10g fat (3g saturated fat), 56mg cholesterol, 1149mg sodium, 61g carbohydrate (6g sugars, 5g fiber), 36g protein.

  • 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.
Originally published as Pepper Steak Fettuccine in Quick Cooking March/April 2003, p41

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Reviews forPepper Steak Fettuccine

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BaronsMom User ID: 7153325 125068
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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