Shaved Steak Alfredo Egg Noodle Pasta

gluten-free ⓘ

7 meals

From a reel by Cookingforgains — watch the original

Ingredients

• 3 lb finely sliced ribeye steak
• 2 boxes Egglife Original Fettuccine
• 16 oz diced tomatoes
• 1 bag (8 servings) part-skim mozzarella cheese
• 1 jar (15 oz) light Alfredo sauce
• Splash of water (to rinse the sauce jar)
• Kinder’s Buttery House Steak Seasoning
• Prime Steak Seasoning

Instructions

1. Cook the sliced ribeye steak in a large skillet until browned, seasoning it liberally with Kinder’s Buttery House Steak Seasoning and Prime Steak Seasoning during the process.
2. Boil the Egglife Original Fettuccine following the package instructions, then drain.
3. Combine the cooked pasta with the steak in the skillet.
4. Add the diced tomatoes, mozzarella cheese, and the jar of light Alfredo sauce to the skillet.
5. Rinse the empty Alfredo sauce jar with a small amount of water, shake it to collect remaining sauce, and pour it into the skillet.
6. Stir the mixture until the cheese has melted and the ingredients are heated through.
7. Divide the mixture into 7 equal portions for meal prep.