Beef Sirloin Pasta Portobello

Name: Beef Sirloin Pasta Portobello
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

www.vabeef.org

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

View full recipe on www.vabeef.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.vabeef.org.

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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