Sirloin Medallions, Roasted Peppers, Mushrooms and Pasta

This came from a combination of recipes that we have been playing around with. Hope you like it.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄2 lb linguine or 1⁄2 lb other pastas
• 1  lb boneless beef top sirloin steak, cut 1-inch thick
• 2  tablespoons olive oil
• 2  large garlic cloves, crushed
• 1⁄2 lb  any mushroom, thinly sliced
• 1  medium green bell pepper, cut in 1/8-inch thick strips or
• 1  medium yellow bell pepper, cut in 1/8-inch thick strips or
• 1  medium red bell pepper, cut in 1/8-inch thick strips
• 2  tablespoons  italian seasoning
• 2  tablespoons  thinly sliced Italian parsley
•  salt, to taste
•  fresh ground black pepper, to taste
• 1⁄3 cup  grated romano cheese

Directions

1. Cook pasta according to package directions; drain.
2. Keep warm.
3. Meanwhile, trim fat from steak.
4. Cut steak lengthwise in half and then crosswise into 1/8" strips.
5. In large nonstick skillet, heat half the oil over medium high heat until hot.
6. Add beef and garlic, half at a time, and stir fry 1-2 minutes, or until outside surface is no longer pink; remove.
7. Season with salt, pepper to taste and Italian seasoning.
8. In same skillet, heat remaining oil until hot.
9. Add mushrooms and any combination of bell pepper strips; stir fry 3-4 minutes or until mushrooms are tender.
10. Return beef to pan; add sliced parsley and toss.
11. Place pasta on platter, spoon mixture on top.
12. Sprinkle with cheese.
13. Enjoy with a loaf of warm crispy bread, and sliced tomatoes with onions, and a glass or two of Merlot or Pinot Noir.