Cream Cheese Steak Stroganoff

(beef, noodles, cream cheese, mushrooms)

Cream Cheese Steak Stroganoff
Cream Cheese Steak Stroganoff

Yield: 4 servings
Prep Time: 15 min
Cook Time: 30 min


1 8-oz pkg egg noodles or other pasta
2 tsp olive oil
1 tsp butter
1 6-oz pkg sliced mushrooms
¼ French-Fried onions (or chopped onions)
1 clove garlic, minced
¼ 8-oz pkg cream cheese, cubed
⅓ C white wine
2 Tbsp tomato paste
1 Tbsp lemon juice
1 Tbsp cornstarch
1 beef bouillon cube (or 1 tsp beef base)
½ tsp dried parsley
½ tsp season salt
¼ tsp smoked paprika
¾ lb cooked steak, thinly sliced
¼ C milk, as needed
freshly ground black pepper to taste

  1. Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and transfer to a serving bowl.
  2. Heat olive oil and butter together in a large frying pan; cook and stir mushrooms, onions, and garlic in the oil-butter mixture until mushrooms are tender, 5 to 10 minutes.
  3. Stir cream cheese, white wine, tomato paste, lemon juice, cornstarch, beef bouillon, parsley, seasoned salt, and paprika together in a bowl; add steak. Pour cream cheese mixture into frying pan with mushroom mixture; cook and gently stir mixture over low heat just until sauce is warmed and smooth, 5 to 10 minutes. Add enough milk to reach desired consistency.
  4. Pour sauce over pasta and toss to coat. Season with black pepper.