New this month
Get the Allrecipes magazine

Cream Cheese Steak Stroganoff

Oregon Snowbird

"I created this recipe as a way to use leftover filet mignon steak from a New Year's dinner. Hubby really liked it and said I needed to write it down so he could have it again sometime. I hope you will enjoy this great comfort food!"
Added to shopping list. Go to shopping list.

Ingredients

45 m servings 628 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Cook's Note:
  • A chopped half onion can substitute for the French-fried onions. Sour cream can substitute for cream cheese.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 628 calories; 32.9 g fat; 54.7 g carbohydrates; 25.6 g protein; 73 mg cholesterol; 599 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 11
  1. 13 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

It was a great recipe but I have to admit I made some changes. I added a can of condensed cream of mushroom soup and 2 sm cans of mushrooms. I added a Tbs of Worcestershire sauce and 2 beef boui...

Most helpful critical review

It was on the tart/sour side, not sure if I would use the lemon juice again.

Most helpful
Most positive
Least positive
Newest

It was a great recipe but I have to admit I made some changes. I added a can of condensed cream of mushroom soup and 2 sm cans of mushrooms. I added a Tbs of Worcestershire sauce and 2 beef boui...

Wonderful! I did make changes to suit food in my fridge: Sliced an elk steak left from a previous dinner in place of sirloin, used grape tomatoes sliced in half in place of tomato paste, did not...

I've made this a few times now though I've altered it a bit and omited the white wine and the seasoned salt, doubled the recipe. Added a bit more tomato paste and put it over egg noodles. Tonig...

It was on the tart/sour side, not sure if I would use the lemon juice again.

This is a good recipe with a few adjustments. I used a can of cream of mushroom soup as many other reviewers mentioned. I also don't drink so I didn't have any white wine and I didn't see any n...

Made this tonight and it was yummy. I didn't have the wine, cornstarch or mushrooms but it was still good. I used leftover dark chicken. I agree that the lemon is not needed.

A great way to use leftover steak! Two issues: one, it was too dry so I followed someone else's suggestion to add a can of mushroom soup. I also added 1/2-3/4 cup milk. Two, the smokiness was to...

Very tasty!! I may add some spinach next time and mix up a few ingredients but over all a great way to use some leftover London Broil!

Very good even though I forgot the paprika!