1 lb ribeye steak
4 bell peppers (1 green, 1 orange, 1 red, 1 yellow)
1 bunch green onions
6-7 Cremini mushrooms (can substitute Baby Bella mushrooms)
5 tbsp paprika
1 tbsp oregano
1 tbsp basil
dash of salt and pepper
1 can Campbell’s beef consommé
1 can Swanson beef broth
1 cup of heavy whipping cream
1/4 to 1/2 cup Wondra flour
Small amount of olive oil
2/3 pkg of linguine (Barilla preferred)
Step 1 – Cut the ribeye into bite-sized pieces.
Step 2 – Dice the bell peppers, slice the mushrooms (discard the stems beforehand), and chop the green onions.
Step 1 – Heat a large 12-inch fry pan on the stove on high. Add the ribeye steak to the pan and flash fry the pieces until brown on each side. Remove them from the pan, lower the heat to medium.
Step 2 – Add some olive oil to the pan to coat it if the ribeye grease isn’t coating the bottom, then add the vegetables to the pan. Sauté the vegetables until they are tender.
Step 3 – Add the spices to the pan (paprika, oregano, basil, salt and pepper). Stir thoroughly.
Step 4 – Add the meat back to the pan. Stir again thoroughly.
Step 5 – Add the beef consommé and beef broth to the pan, turn pan to high while stirring occasionally. Once the mixture begins a rolling boil, turn the heat to medium-low and place a lid on the top of the pan.
Step 6 – Cook for 30-35 minutes. Remove the lid, and take the non-liquid contents from the pan with a slotted spoon to place on the side.
Step 7 – In a large pasta or stock pan, cook the linguine according to package directions. Remove from heat and drain. Stir with some butter and place to the side.
Step 7 – Turn the heat up to medium or medium-high. Add the heavy whipping cream and flour, stirring into the sauce to thicken it. Keep stirring until the sauce is thickened to your preferred consistency.
Step 8 – Add the meat and veggies back to the mixture, stir thoroughly.
Step 9 – Add the cooked linguine to the mixture, stir thoroughly.