Description
A creamy and flavorful dish combining tender flank steak, colorful bell peppers, and fettuccine pasta in a rich sauce.
Ingredients
Scale
- 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