Spicy Steak and Pepper Fettuccine
Spicy Steak and Pepper Fettuccine
Ingredients
For the Steak and Vegetables
- 1 pound petite steak, frozen, thawed and thinly sliced against the grain
- 2 tablespoons olive oil
- 1 yellow onion, medium, thinly sliced
- 1 red bell pepper, large, thinly sliced
- 2 garlic, cloves, minced
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Pasta and Sauce
- 12 ounces fresh fettuccine
- 15 ounces Alfredo sauce, jarred
- 1/4 cup Parmesan cheese, grated, for garnish
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Thaw the petite steak if frozen. Pat dry with paper towels. Slice the steak thinly against the grain into bite-sized strips. Season the steak with 1/2 tablespoon of the Cajun seasoning, salt, and black pepper.
⏱️ 5 min
- 2
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned steak and cook for 2-3 minutes per side until browned and cooked through. Remove the steak from the skillet and set aside.
⏱️ 5 min
- 3
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced yellow onion and red bell pepper. Sauté for 5-7 minutes until the vegetables begin to soften.
⏱️ 7 min
- 4
Add the minced garlic and the remaining 1/2 tablespoon of Cajun seasoning to the skillet with the vegetables. Sauté for another 1 minute until fragrant.
⏱️ 1 min
- 5
While the vegetables are cooking, bring a large pot of salted water to a rolling boil. Add the fresh fettuccine and cook according to package directions, usually 2-4 minutes, until al dente. Reserve 1/2 cup of pasta water before draining.
⏱️ 5 min
- 6
Pour the jarred Alfredo sauce into the skillet with the sautéed vegetables. Stir to combine. Return the cooked steak to the skillet. Add the drained fettuccine to the skillet and toss gently to coat everything in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 5 min
- 7
Serve immediately, garnished with grated Parmesan cheese and fresh chopped parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Steak and Pepper Fettuccine
Ingredients
For the Steak and Vegetables
- 1 pound petite steak, frozen, thawed and thinly sliced against the grain
- 2 tablespoons olive oil
- 1 yellow onion, medium, thinly sliced
- 1 red bell pepper, large, thinly sliced
- 2 garlic, cloves, minced
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Pasta and Sauce
- 12 ounces fresh fettuccine
- 15 ounces Alfredo sauce, jarred
- 1/4 cup Parmesan cheese, grated, for garnish
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Thaw the petite steak if frozen. Pat dry with paper towels. Slice the steak thinly against the grain into bite-sized strips. Season the steak with 1/2 tablespoon of the Cajun seasoning, salt, and black pepper.
⏱️ 5 min - 2
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned steak and cook for 2-3 minutes per side until browned and cooked through. Remove the steak from the skillet and set aside.
⏱️ 5 min - 3
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced yellow onion and red bell pepper. Sauté for 5-7 minutes until the vegetables begin to soften.
⏱️ 7 min - 4
Add the minced garlic and the remaining 1/2 tablespoon of Cajun seasoning to the skillet with the vegetables. Sauté for another 1 minute until fragrant.
⏱️ 1 min - 5
While the vegetables are cooking, bring a large pot of salted water to a rolling boil. Add the fresh fettuccine and cook according to package directions, usually 2-4 minutes, until al dente. Reserve 1/2 cup of pasta water before draining.
⏱️ 5 min - 6
Pour the jarred Alfredo sauce into the skillet with the sautéed vegetables. Stir to combine. Return the cooked steak to the skillet. Add the drained fettuccine to the skillet and toss gently to coat everything in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 5 min - 7
Serve immediately, garnished with grated Parmesan cheese and fresh chopped parsley.
⏱️ 2 min