1. Cook fettuccine according to package directions; drain and keep warm.
2. Heat large nonstick skillet over medium heat until hot. Place beef steaks in skillet; cook 11 to 13 minutes for medium-rare (145°F) doneness, turning twice. (Do not overcook.) Remove from skillet; keep warm.
3. Combine pasta sauce and oregano in same skillet; heat until hot. Return steaks to skillet; turn to coat with sauce. Place steaks on fettuccine; spoon sauce over all. Sprinkle steaks with cheese, allowing cheese to melt. Sprinkle with parsley.
Recipe and Photo courtesy of The Beef Checkoff
4 Chairman’s Reserve® beef round (sirloin) tip center steaks, cut 3/4 inch thick (about 6 ounces each)
8 ounces fettuccine
1 jar (26 ounces) pasta sauce with olives
1 teaspoon dried oregano leaves, crushed
1/4 cup finely shredded Italian cheese blend or mozzarella cheese
2 teaspoons chopped fresh parsley