Steak Grillades over Cheesy Noodles

• 1 pound Tenderiezed Round Steak, Cut Into Thin Strips
• Creole Seasoning, To Taste
• 1 cup Flour
• 4 slices Thick Cut Bacon, Chopped
• 1 cup Sliced Onion
• 1 cup Sliced Bell Pepper
• 1 cup Beef Broth
• 1 pound Farfalle Or Bow Tie Pasta, Uncooked
• 1 cup Monterey Jack Pepper Cheese, Grated
• 2 Tablespoons Butter
• 6 Grape Tomatoes, Halved, For Garnish

1. Season the steak strips with Creole seasoning then dredge in flour.
2. Saute the bacon in a skillet over medium heat until crisp, then remove and set aside.
3. Add the onion and bell pepper and saute in the bacon drippings for approximately 5 minutes.
4. Add the steak to the skillet and saute until done, stirring occasionally.
5. Depending on the size of the skillet, the round steak may need to be cooked in 2 different batches, with additional oil/bacon grease added to complete the second set of sauteing.
6. When all strips of rounds steak are cooked, return the bacon to the skillet with the steak, onion and peppers and add the broth.
7. Allow the broth to come to a boil and then reduce heat and simmer for 3-5 minutes or until thick.
8. Boil noodles in unsalted water according to package directions and drain well.
9. Pour the pasta into a large bowl and toss with cheese and butter.
10. Salt to taste, or even season your noodles with more Creole seasoning.
11. Serve immediately with steak.
12. Garnish with grape tomatoes.

flour, bacon, onion, bell pepper, beef broth, pasta, pepper cheese, butter, grape tomatoes

Taken from tastykitchen.com/recipes/main-courses/steak-grillades-over-cheesy-noodles/ (may not work)