1 1/2 lb. cube steaks
3 green bell peppers
2 tbsp. vegetable oil
4 1/2 c. water
1 envelope spaghetti sauce mix
1 clove garlic, minced
1 c. elbow macaroni
1 (6 oz.) tomato paste
2 (2 1/4 oz.) cans diced black olives, drained
1/2 c. grated Parmesan cheese, divided

Cut the steaks and bell peppers into 1-inch pieces. Sauté in the vegetable oil in a large saucepan over medium-high heat until steak is browned.

Add 1 cup water, spaghetti sauce and garlic to the steak mixture and stir to dissolve sauce mix. Add remaining water, macaroni and tomato paste and mix well. Simmer the mixture, covered, until the macaroni is tender, about 15 minutes. Stir in the black olives and 1/4 cup Parmesan. Cook for 5 minutes. Sprinkle with remaining Parmesan. Serve immediately.