Sirloin Medallions, Roasted Peppers, Mushrooms And Pasta

• 1/2 lb linguine or 1/2 lb other pastas
• 1 lb boneless beef top sirloin steak, cut 1-inch thick
• 2 tablespoons olive oil
• 2 large garlic cloves, crushed
• 1/2 lb any mushroom, thinly sliced
• 1 medium green bell pepper, cut in 1/8-inch thick strips or
• 1 medium yellow bell pepper, cut in 1/8-inch thick strips or
• 1 medium red bell pepper, cut in 1/8-inch thick strips
• 2 tablespoons italian seasoning
• 2 tablespoons thinly sliced Italian parsley
• salt, to taste
• fresh ground black pepper, to taste
• 1/3 cup grated romano cheese

1. Cook pasta according to package directions; drain.
2. Keep warm.
3. Meanwhile, trim fat from steak.
4. Cut steak lengthwise in half and then crosswise into 1/8" strips.
5. In large nonstick skillet, heat half the oil over medium high heat until hot.
6. Add beef and garlic, half at a time, and stir fry 1-2 minutes, or until outside surface is no longer pink; remove.
7. Season with salt, pepper to taste and Italian seasoning.
8. In same skillet, heat remaining oil until hot.
9. Add mushrooms and any combination of bell pepper strips; stir fry 3-4 minutes or until mushrooms are tender.
10. Return beef to pan; add sliced parsley and toss.
11. Place pasta on platter, spoon mixture on top.
12. Sprinkle with cheese.
13. Enjoy with a loaf of warm crispy bread, and sliced tomatoes with onions, and a glass or two of Merlot or Pinot Noir.

linguine, boneless beef, olive oil, garlic, mushroom, green bell pepper, yellow bell pepper, red bell pepper, italian seasoning, italian parsley, salt, fresh ground black pepper, romano cheese

Taken from www.food.com/recipe/sirloin-medallions-roasted-peppers-mushrooms-and-pasta-152421 (may not work)