Steak Fajita Pasta

• 1 pound beef flank steak or beef top sirloin steak
• 1 small onion, thinly sliced
• 2 tablespoons butter
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 1 jar (7 ounces) roasted sweet red peppers, drained and coarsely chopped
• 1-1/3 cups water
• 1/4 teaspoon hot pepper sauce
• 1 package (4.8 ounces) Pasta Roni angel hair pasta with herbs
• 2/3 cup half-and-half cream

1. Place steak on a broiler pan. Broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0).
2. Meanwhile, in a large skillet, saute onion in butter until tender. Add tomatoes and peppers; saute 1 minute longer. Add water and pepper sauce. Bring to a boil; stir in pasta with contents of seasoning packet. Return to a boil.
3. Reduce heat to medium; cook, uncovered, for 5-6 minutes or until pasta is tender, stirring frequently. Stir in cream; heat through. Thinly slice beef; serve over pasta.

onion, butter, tomatoes, sweet red peppers, water, hot pepper sauce, herbs, cream

Taken from www.tasteofhome.com/recipes/steak-fajita-pasta/ (may not work)