This is an upscale version of the Louisiana classic, steak grillades. Beef, bacon, onion, and bell peppers are tossed with peppy Cajun spice, then served over cheesy noodles and garnished with tomato and parsley…comfort food kicked up a notch! The recipe is from a Cuisine at Home magazine. I have not tried it yet, but when I do, I’ll be using turkey bacon (we don’t eat pork).
- 453.59 g round steak, cut into thin strips
- 29.58 ml cajun spices
- 29.58 ml flour
- 4 slice thick-sliced bacon, chopped
- 236.59 ml sliced onion
- 236.59 ml julienned red orange bell peppers or 236.59 ml yellow bell pepper
- 236.59 ml low sodium beef broth
- 226.79 g dried wide egg noodles
- 118.29 ml shredded monterey jack pepper cheese
- 29.58 ml unsalted butter
- 314.66 ml diced tomatoes
- 14.79 ml chopped fresh parsley
- Season steak strips with Cajun spice, then dredge in flour.
- Saute bacon in skillet over med-high heat until crisp; remove and set aside.
- Add onion and bell pepper to skillet; saute 3 minutes.
- Add steak and saute 5 minutes, stirring occasionally.
- Return bacon to pan, deglaze with broth, and bring to boil; simmer 3 minutes or until thick.
- Boil noodles in unsalted water for 5-8 minutes, and drain well.
- Toss hot noodles with cheese and butter in large bowl, salt to taste, and serve immediately with steak (garnish with tomato and parsley).
We loved this recipe! IOur steak was very tender and delicious. made this on a oamc day. I made the meat and sauce portion and froze in a freezer container. I then thawed in the microwave and heated just until warm throughout. I served over the freshly cooked noodles and it was wonderful! Thanks for sharing such a great dish.
We really liked the flavor of this dish. The combination of the veggies, sauce and bacon over the cheesey noodles was great, but the steak was tough as a boot. I think I will try another cut of beef next time.