Roasted Red Pepper, Beef & Goat Cheese tossed with Pasta

Yeah pretty original on the name, right? Couldn’t come up with anything creative so here you have it. I was inspired by a flank steak roll that Elly made, but not a fan of sundried tomatoes and not enough patience last night to make the actual rolls. So why not just toss it all together. :)

Roasted Red Pepper, Beef & Goat Cheese tossed with pasta

1/2 lb flank steak, cut into bite sized pieces
1 8 oz jar of roasted red peppers, drained, diced
1 4 oz log of goat cheese (we used 4 pepper goat cheese)
a splash of red wine
1/2 Cup Beef Broth
2 servings of cooked and drained pasta.

In a large pan, brown beef and add red peppers about 1/2 way through. Cook until beef is medium. deglaze the pan by adding about 1/8 - 1/4 Cup of red wine. Let that cooke down. Add the beef broth, let that reduce by about 1/2.

Add the goat cheese by breaking into small pieces and adding a little at a time, stirring to combine as it melts. Add your seasonings at this point. We just used a little garlic salt and some fresh ground black pepper.

Toss with cooked pasta. Enjoy!


  1. Great Recipe! I work with Chavrie and our log of goat cheese would go wonderful with this recipe. I will Definitely be sharing with my fellow foodies.


  2. Ooohh I love Chavrie. We seem to have goat cheese in our fridge at any given time. :)

  3. Mmm looks great! I love roasted red peppers and that sauce looks nice and creamy!

  4. This looks amazing - thanks for sharing!