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1
While your pasta boils, cut sirloin into thin strips.
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2
Then, take a mallet-like object and beat strips until they are satisfactorily thin.
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3
Cut strips into bite-sized pieces.
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4
In a Ziploc bag, combine the flour, cayenne, and garlic powder and go check Facebook for new developments while the pasta cooks.
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5
When the pasta is al dente, drain and put back into the pan you boiled it in.
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6
At this point I like to add a little butter or margarine, but hey, thats just me.
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7
Heat up your skillet and coat it with some vegetable or olive oil.
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8
Throw about a third of those bite-sized pieces of beef into the Ziploc bag that has been patiently waiting, and give it a good shake to coat the meat.
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9
Fry the pieces until medium or medium-rareyou want everything to be as tender as possible.
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10
Toss the morsels of deliciousness on top of the mound of pasta.
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11
Repeat until the meat is all cooked.
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12
Turn off the flame under the pan.
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13
Add the Worcestershire sauce and the beef broth, scraping and stirring to get all the wonderful little browned bits incorporated into the sauce.
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14
Add the bruschetta, stirring throughly.
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15
Now warm the sauce gentlyyou dont want to bring it to a fast and hard boil or the tomatoes will get all funky and bitter.
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16
Pour the sauce over the pasta and beef all warm and snug in the pot, mix and top with Parmigiano Reggiano.
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17
Serve up in big ol pasta bowls with nice crusty bread alongside.
