Introduction to Pepper Steak Pasta
As a busy mom, I know how challenging it can be to whip up a delicious meal after a long day. That’s why I absolutely adore this Pepper Steak Pasta! It’s a creamy delight that combines tender flank steak and colorful bell peppers with fettuccine pasta, all enveloped in a rich sauce. This dish is not only quick to prepare but also a surefire way to impress your loved ones. Whether you’re looking for a weeknight dinner solution or a special treat for the family, this recipe has got you covered!
Why You’ll Love This Pepper Steak Pasta
This Pepper Steak Pasta is a game-changer for busy nights! It’s not just quick to make, taking only about 30 minutes from start to finish, but it’s also bursting with flavor. The creamy sauce clings to the fettuccine, while the tender steak and vibrant peppers create a colorful plate. Plus, it’s a one-skillet wonder, making cleanup a breeze. Trust me, your family will be asking for seconds!
Ingredients for Pepper Steak Pasta
Gathering the right ingredients is key to making this Pepper Steak Pasta a hit! Here’s what you’ll need:
- Fettuccine pasta: This wide noodle is perfect for holding onto the creamy sauce. You can substitute with any pasta you prefer, like penne or spaghetti.
- Flank steak: Tender and flavorful, flank steak is the star of this dish. If you’re looking for a leaner option, sirloin or chicken breast works well too.
- Olive oil: A staple in my kitchen, it adds richness and helps sear the steak beautifully. Feel free to use vegetable oil if that’s what you have on hand.
- Bell pepper: Any color will do! These add a sweet crunch. You can mix and match colors for a vibrant dish.
- Onion: Sliced onions bring a savory depth to the dish. Red or yellow onions are great choices.
- Garlic: Freshly minced garlic adds a fragrant kick. If you’re in a pinch, garlic powder can be used instead.
- Beef broth: This forms the base of your sauce, adding a rich flavor. You can use low-sodium broth or even vegetable broth for a lighter option.
- Heavy cream: This is what makes the sauce creamy and luscious. For a lighter version, half-and-half or coconut cream can be substituted.
- Soy sauce: A splash of soy sauce enhances the umami flavor. Tamari is a great gluten-free alternative.
- Worcestershire sauce: This adds a tangy depth. If you don’t have it, a bit of balsamic vinegar can work in a pinch.
- Salt and pepper: Essential for seasoning, adjust these to your taste.
- Fresh parsley: Chopped parsley is perfect for garnishing, adding a pop of color and freshness.
- Grated Parmesan cheese: This is the finishing touch that brings everything together. You can also use Pecorino Romano for a sharper flavor.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing!
How to Make Pepper Steak Pasta
Now that you have all your ingredients ready, let’s dive into making this delicious Pepper Steak Pasta! Follow these simple steps, and you’ll have a creamy, flavorful dish on the table in no time.
Step 1: Cook the Fettuccine Pasta
Start by bringing a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until it’s al dente. This usually takes about 8-10 minutes. Remember, you want it firm to the bite!
Once cooked, drain the pasta and set it aside. A little tip: toss it with a splash of olive oil to prevent sticking while you prepare the rest of the dish.
Step 2: Sear the Flank Steak
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the thinly sliced flank steak. Season it generously with salt and pepper.
Sear the steak for about 2-3 minutes on each side until it’s nicely browned and cooked to your liking. I usually aim for medium-rare, but feel free to adjust based on your preference. Once done, remove the steak from the skillet and set it aside on a plate.
Step 3: Sauté the Vegetables
In the same skillet, add the sliced bell pepper and onion. Sauté them for about 3-4 minutes until they’re tender and vibrant. The colors will brighten your kitchen!
Next, add the minced garlic and cook for an additional minute. The aroma will be heavenly, trust me! Just be careful not to burn the garlic, as it can turn bitter.
Step 4: Create the Creamy Sauce
Now it’s time to make that luscious sauce! Pour in 1 cup of beef broth, followed by 1 cup of heavy cream, 1 tablespoon of soy sauce, and 1 teaspoon of Worcestershire sauce. Stir everything together and bring the mixture to a gentle simmer.
Let it cook for about 5-7 minutes until the sauce thickens slightly. You’ll know it’s ready when it coats the back of a spoon. This is where the magic happens!
Step 5: Combine Everything
Return the cooked flank steak to the skillet, tossing it in the creamy sauce. Then, add the fettuccine pasta and gently mix everything together until the pasta is well coated.
Serve hot, garnished with fresh parsley and a sprinkle of grated Parmesan cheese. Your Pepper Steak Pasta is now ready to be devoured!
Tips for Success
- Always season your steak well for maximum flavor.
- Don’t overcook the pasta; it should be al dente for the best texture.
- Feel free to add more veggies like mushrooms or zucchini for extra nutrition.
- For a spicier kick, toss in some red pepper flakes when sautéing the vegetables.
- Leftovers taste even better the next day, so don’t hesitate to make extra!
Equipment Needed
- Large pot: For boiling the fettuccine. A Dutch oven works well too.
- Skillet: A non-stick or cast-iron skillet is perfect for searing and sautéing.
- Colander: To drain the pasta. A slotted spoon can also do the trick.
- Knife and cutting board: Essential for slicing the steak and veggies.
- Measuring cups and spoons: Handy for accurate ingredient measurements.
Variations
- Vegetarian Option: Swap the flank steak for sautéed mushrooms or grilled tofu for a hearty, meatless dish.
- Gluten-Free: Use gluten-free pasta to make this Pepper Steak Pasta suitable for those with gluten sensitivities.
- Spicy Kick: Add diced jalapeños or a splash of hot sauce to the sauce for an extra layer of heat.
- Herb Infusion: Experiment with fresh herbs like basil or thyme for a fragrant twist on the classic flavor.
- Cheesy Delight: Mix in some cream cheese or a handful of shredded mozzarella for an even creamier sauce.
Serving Suggestions
- Side Salad: A crisp Caesar or mixed greens salad pairs beautifully with the creamy pasta.
- Garlic Bread: Serve with warm garlic bread for a comforting touch.
- Wine Pairing: A glass of red wine, like Cabernet Sauvignon, complements the flavors perfectly.
- Presentation: Serve in shallow bowls, garnished with extra parsley and Parmesan for a restaurant-style look.
FAQs about Pepper Steak Pasta
Can I use a different type of meat for this recipe?
Absolutely! While flank steak is my go-to, you can easily substitute it with sirloin, chicken breast, or even shrimp. Each option brings its own unique flavor to the Pepper Steak Pasta.
Is Pepper Steak Pasta suitable for meal prep?
Yes! This dish is perfect for meal prep. Just store the leftovers in an airtight container in the fridge for up to three days. The flavors meld beautifully, making it even tastier the next day!
Can I make this dish dairy-free?
Definitely! To make a dairy-free version of Pepper Steak Pasta, swap the heavy cream for coconut cream or a dairy-free alternative. Just be sure to check the labels for any hidden dairy ingredients.
What can I serve with Pepper Steak Pasta?
For a complete meal, consider pairing it with a fresh side salad or some warm garlic bread. A glass of red wine also complements the rich flavors beautifully!
How can I make this dish spicier?
If you love a bit of heat, add red pepper flakes while sautéing the vegetables or toss in some diced jalapeños. It’s a simple way to elevate the flavor profile of your Pepper Steak Pasta!
Final Thoughts
Cooking this Pepper Steak Pasta is more than just preparing a meal; it’s about creating a moment of joy for you and your loved ones. The creamy sauce, tender steak, and vibrant peppers come together to form a dish that feels both comforting and indulgent. I love how it transforms a busy weeknight into a special occasion, all in just 30 minutes! Plus, the smiles on my family’s faces when they take that first bite? Priceless. So, roll up your sleeves and dive into this culinary adventure. You won’t regret it!
Print
Pepper Steak Pasta: Discover This Creamy Delight Today!
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A creamy and flavorful dish combining tender flank steak, colorful bell peppers, and fettuccine pasta in a rich sauce.
Ingredients
- 8 oz fettuccine pasta
- 1 lb flank steak, thinly sliced
- 2 tablespoons olive oil
- 1 bell pepper, sliced (any color)
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
Instructions
- Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the sliced flank steak and season with salt and pepper. Sear for 2-3 minutes on each side until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
- In the same skillet, add the sliced bell pepper and onion. Sauté for 3-4 minutes until the vegetables are tender. Add the minced garlic and cook for an additional minute until fragrant.
- Pour in the beef broth, heavy cream, soy sauce, and Worcestershire sauce. Stir to combine and bring the mixture to a simmer. Let it cook for 5-7 minutes until the sauce thickens slightly.
- Return the cooked steak to the skillet and toss to coat in the sauce. Add the cooked fettuccine and gently mix until the pasta is well coated.
- Serve hot, garnished with fresh parsley and grated Parmesan cheese.
Notes
- Adjust the seasoning according to your taste.
- For a spicier kick, add red pepper flakes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg