Beef Sirloin Pasta Portobello

Savor the amazing combination of beef sirloin and mushrooms in this simple pasta dish with fresh bell peppers, basil and Romano cheese.

  • 30
    min
  • 4
    SERVINGS
  • 520
    Cal
  • 44 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1-1/4 pounds beef Top Sirloin Steak boneless, cut 1 inch thick
  • 8 ounces uncooked linguine or angel hair pasta
  • 1 to 2 tablespoons olive oil
  • 2 large cloves garlic, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 8 ounces portobello mushroom caps, cut in half, then cut crosswise into 1/4 inch thick slices
  • 1 medium red, yellow or green bell pepper, cut into 1/8 inch thick strips
  • 2 tablespoons thinly sliced fresh basil leaves
  • 1/3 cup freshly grated Romano cheese
  • Fresh basil sprigs and bell pepper rings

Cooking:

  1. Cook pasta according to package directions; drain. Keep warm.

  2. Meanwhile trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/8-inch thick strips. In wok or large nonstick skillet, heat 1 to 2 tablespoons oil over medium-high heat until hot. Add beef and garlic, 1/2 at a time, and stir-fry 1 to 2 minutes or until outside surface is no longer pink. Remove from pan with slotted spoon; season with salt and pepper. Keep warm.

  3. In same pan, heat 1 tablespoon oil until hot. Add mushrooms and bell pepper strips; stir-fry 3 to 4 minutes or until mushrooms are tender. Remove from heat. Return beef to pan; add sliced basil and toss.

  4. Place pasta on large deep oval platter; arrange beef mixture on pasta. Sprinkle cheese over beef and pasta or pass separately, if desired. Garnish with basil sprigs and bell pepper rings.

Nutrition Information

Butcher Counter

Beef Sirloin Pasta PortobelloTop Sirloin Steak Sirloin Primal

A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs.

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