Boil the pasta in a large pot of boiling salted water according to packet instructions until al dente.
While the pasta water is coming to a boil and the pasta is cooking, prepare the creamy beef. Add the olive oil, onion, garlic,and green pepper to a large non-stick skillet. Cook over medium-high heat until the onions and peppers begin to become translucent; 2-3 minutes. Stirring occasionally.
Dice the beef and add to the skillet. Continue cooking 1-2 minutes.
Add the whipping cream. Continue cooking 1-2 minutes.
Shred the wedge of cheese.
Add the cheese to the skillet. Stir to incorporate.
If the pasta is not quite ready yet, lower the heat.
Once the pasta is done, I use a tongs to remove the pasta from the water and add to the skillet. This will reserve the pasta water for use in this recipe. Add 2-3 ladles of the pasta water to help make sure that there is enough sauce to cover the fettuccine.
Toss the creamy beef mixture with the fettuccine and serve.