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Steak Fettuccine with Roasted Red Pepper Alfredo Sauce

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Fettuccine paired with a creamy Roasted Red Pepper Alfredo Sauce. Delicious with or without the steak.

Ingredients

  • FOR THE STEAK:
  • 3 Tablespoons Worcestershire
  • 1 teaspoon Garlic Powder
  • ½ teaspoons Onion Powder
  • ½ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • 1-½ pound Ribeye Steak
  • FOR THE PASTA:
  • 2  Medium Red Peppers Cut In To Wedges
  • Olive Oil, For Drizzling
  • Salt And Pepper, to taste
  • ½ cups Butter
  • ½ cups Heavy Cream
  • 1-½ cup Shredded Parmesan Cheese Plus Additional For Serving
  • 1 clove Garlic, Minced
  • 1 pound Fettuccine, Cooked

Preparation

For the steak:
In a small bowl, combine Worcestershire, garlic powder, onion powder, salt and pepper and stir until blended. Pour over both sides of the steaks and let marinate for at least 30 minutes.

Cook steaks using desired cooking method until done. Thinly slice on an angle.

For the pasta:
Preheat oven to 425ºF. On a baking sheet, toss red pepper wedges with a light drizzle of olive oil and a pinch of salt and pepper and spread in a single layer. Roast for 18-20 minutes until peppers are tender and slightly charred. Remove from the oven and in a food processor or blender, add roasted red peppers and blend until pureed. Set aside.

In a medium saucepan, melt butter over medium heat. Turn to low heat and add heavy cream, cheese, garlic and red pepper puree. Cook, stirring occasionally until cheese is melted.

Toss sauce with fettuccine, reserving a small amount for drizzling.

Top fettuccine with sliced steak and sprinkle with freshly grated Parmesan cheese. Drizzle with the reserved sauce.

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Profile photo of Stephanie

Stephanie on 9.19.2011

This was great! I didn’t make the steak, but I did make the roasted red pepper alfredo sauce and it was awesome! I substituted half and half for the heavy cream because it was all I had. I also used about 3/4 c. shredded parmesan and 1/2 c. grated parmesan and it worked well. (Again, it was all I had on hand.) Very easy and delicious recipe. The roasted red pepper flavor was perfect!

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