Creamy Steak Fettuccine Food

CREAMY PARMESAN STEAK PASTA SALAD

Creamy Parmesan Steak Pasta Salad image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

Olive oil, for the grill grates
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1/4 cup grated Parmesan, plus more for serving
1/4 cup sour cream
1 tablespoon fresh lemon juice
1/4 teaspoon finely grated garlic
8 ounces skirt steak (about 1/2 inch thick)
8 ounces penne or cavatelli
1 cup shredded carrots
1/2 cup thinly sliced celery
1/4 cup finely chopped red onion

Steps:

Heat a grill or grill pan over medium-high heat until hot; brush the grates with the oil. Bring a large pot of salted water to a boil.
Whisk together the mayonnaise, Parmesan, sour cream, lemon juice, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large mixing bowl.
Season the steak generously with salt and pepper. Grill the steak, turning once, 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch slices.
Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the mixing bowl.
Add the steak, carrots, celery and onion to the mixing bowl and toss to combine. Season with salt and pepper. Serve sprinkled with more Parmesan and black pepper.

PEPPER STEAK FETTUCCINE

Pepper Steak Fettuccine image

"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.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 468 calories, Fat 10g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 1149mg sodium, Carbohydrate 61g carbohydrate (6g sugars, Fiber 5g fiber), Protein 36g protein.

STEAK AND CREAMED GREENS PASTA

Steak and Creamed Greens Pasta image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 17

Ingredients

Kosher salt and freshly ground black pepper
1 pound fettuccine
2 tablespoons salted butter
2 tablespoons olive oil
2 3/4-inch-thick strip steaks
1 large onion, sliced thin
3 cloves garlic, sliced
2 tablespoons tomato paste
Pinch crushed red pepper flakes
1/3 cup white wine
1/3 cup heavy cream
2 cups shredded collards
2 cups shredded kale
2 cups baby spinach
1 1/2 cups shredded fontina cheese
Steak sauce, to finish
2 tablespoons chopped fresh curly parsley

Steps:

Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente. Reserve 1/2 cup of the pasta water. Drain the pasta and set aside.
Heat a cast-iron skillet over a medium-high heat. Add the butter, along with the olive oil. Sprinkle the steaks all over with salt and pepper. When the butter has melted and the oil is hot, place the steaks in the skillet and cook for 3 to 4 minutes per side for medium-rare. Remove the steaks to a cutting board to rest.
Add the onion, garlic, tomato paste and red pepper flakes to the skillet, then quickly stir and cook for 1 to 2 minutes. Add the wine and allow to reduce for 30 to 60 seconds, then add the cream. Stir, then add the collards, kale and spinach. Stir and allow the greens to wilt, 2 to 3 minutes. Add the pasta, reserved pasta water and cheese. Toss until everything is coated and the sauce has thickened, about 2 minutes. Remove from the heat.
Slice the steak and shingle the slices over the pasta. Drizzle over the steak sauce and sprinkle over the curly parsley. Serve straight from the skillet.

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