Pepper Steak Fettuccine
Savor the ultimate comfort food fusion with this Pepper Steak Fettuccine recipe—a hearty blend of tender ribeye steak, al dente fettuccine, and a rich, creamy Parmesan sauce infused with the bold flavors of sautéed bell peppers, onions, and garlic. Perfectly balanced with a touch of beef broth and a pinch of freshly ground black pepper, this dish is both indulgent and irresistibly flavorful. Ready in just under 40 minutes, it’s an elegant yet approachable dinner option that’s sure to impress. Garnished with a sprinkle of fresh parsley, this satisfying pasta dish captures the essence of steakhouse dining in every bite. Whether for a weeknight meal or a special occasion, Pepper Steak Fettuccine will be your new pasta night favorite.
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 2 tbsp Olive oil
- 1 lb Ribeye steak (or sirloin)
- 1 tsp Salt
- 1 tbsp Freshly ground black pepper
- 1 medium, sliced Red bell pepper
- 1 medium, sliced Green bell pepper
- 1 medium, sliced Yellow onion
- 4 minced Garlic cloves
- 1 cup Beef broth
- 1 cup Heavy cream
- 1 cup, grated Parmesan cheese
- 2 tbsp, chopped Fresh parsley
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the steak with salt and ground black pepper on both sides. Add the steak to the hot skillet and cook for 3-4 minutes per side for medium-rare, or until desired doneness. Remove the steak from the skillet and let it rest for 5 minutes before slicing it into thin strips.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the red and green bell peppers, onion, and minced garlic for 5-7 minutes, or until the vegetables are tender and slightly caramelized.
Pour the beef broth into the skillet, scraping the bottom to deglaze and incorporate any browned bits. Gradually stir in the heavy cream and bring the mixture to a simmer.
Add the Parmesan cheese to the sauce, stirring until melted and smooth. If the sauce is too thick, add the reserved pasta water, 1 tablespoon at a time, until the desired consistency is achieved.
Toss the cooked fettuccine into the skillet with the sauce until evenly coated. Add the sliced steak back into the skillet and gently mix to combine.
Plate the Pepper Steak Fettuccine, garnish with chopped fresh parsley, and serve immediately.
Nutrition Facts
Calories |
4155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.7 g | 319% | |
| Saturated Fat | 119.9 g | 600% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 4244 mg | 185% | |
| Total Carbohydrate | 287.2 g | 104% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 25.4 g | ||
| Protein | 191.9 g | 384% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1071 mg | 82% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2486 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
