(Title varies depending on where you grew up. I’m sure there’s another name possible from another region, too)
This dinner was inspired by my teenage love for (what we called) pepper steak subs – beef cooked with peppers, onions, mushrooms, with some tomato in there too. My husband grew up in Texas calling them a Steak Bomb. I didn’t really want to make sub rolls, and we had pasta, so I figured it was worth a try. It was definitely a success – there wasn’t enough left to photograph it at the end! As a bonus, this meal was ready within 30 minutes of starting. Yippee for Faux Fast Food!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and South Beach phase 2 safe recipe. (It could be safe for Phase 1 if you served it in a lettuce wrap instead of over pasta)
- 1 medium onion, diced or cut into strips (your choice – my kids won’t eat it in strips)
- 2 cloves garlic, minced
- 1-2 TBS cooking oil
- 1.5 – 2 lbs beef – this worked great with stew meat, but would also work fine with another cut of beef sliced into strips or cubes.
- 1 10 oz package of sliced mushrooms (we prefer baby bellas)
- 1 medium/large bell pepper, sliced into strips or diced depending on your preference
- 1 28oz can diced or petite diced tomatoes
- 1 tsp Basil
- 1 tsp Oregano
- 1/2 tsp Thyme
- (or substitute 2-3 tsp Italian Seasoning for the above)
- pinch kosher salt
- 1 splash of the wine open in your fridge (optional)
- 1 lb pasta (we like Tinkyada brown rice best)
Start a large pot of salted water over high heat for the pasta. When the water boils, add pasta and cook according to package instructions (Tinkyada pasta has a long cooking time – usually 15 minutes).
Meanwhile, bring the oil to medium heat in a large skillet. Add the onion and garlic. Let cook for a minute, then bring the heat to medium-high and add the beef.
Once the beef has started to brown, add the bell pepper, mushrooms, spices, and salt. Stir regularly until the veggies start to get tender.
Deglaze the pan with a splash of wine (optional). Add the tomatoes, and bring to a simmer. Reduce the heat to medium, and cook at a simmer until the pasta is ready, stirring enough that nothing sticks to the bottom.
When the pasta is drained, toss the pasta and sauce together, and serve. Yum!