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Week Night Meals Main Dish

Beef Sirloin Pasta Portobello

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  • Serves: 4
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  • 1-1/4 pounds boneless beef top sirloin steak, cut 1 inch thick - or tri tip
  • 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


Cook pasta according to package directions; drain. Keep warm.

Meanwhile trim fat from beef. Cut steak or tri tip into strips about 1 inch wide, 2 inches long and 1/8 inch thick. In wok or large nonstick skillet, heat 1 to 2 tablespoons oil over medium-high heat until hot. Split beef and garlic into two batches and stir-fry one at a time, cooking until outside surface is no longer pink, about 2 minutes. Remove from pan with slotted spoon; season with salt and pepper. Keep warm.

In same pan, heat 1 tablespoon oil until hot. Add mushrooms and bell pepper strips; stir-fry until mushrooms are tender. Return beef to pan; add sliced basil and toss.

Place pasta on large deep oval platter; arrange beef mixture on pasta. Sprinkle cheese over beef and pasta or pass separately, if desired. Garnish with basil sprigs and bell pepper rings.

You may also enjoy this related recipe: Beef Stew – Simplified


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