I created this cream cheese steak stroganoff 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!
Preparation Details
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4
Ingredients
- 1 (8 ounce) package farfalle (bow tie) pasta
- 2 teaspoons olive oil
- 1 teaspoon unsalted butter
- 1 (6 ounce) package sliced white mushrooms
- ¼ cup French-fried onions
- 1 clove garlic, minced
- ½ (8 ounce) package cream cheese, cubed
- ⅓ cup white wine
- 2 tablespoons tomato paste
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 beef bouillon cube
- ½ teaspoon dried parsley
- ½ teaspoon seasoned salt
- ¼ teaspoon smoked paprika
- 12 ounces cooked steak, thinly sliced
- ¼ cup milk, or as needed
- freshly ground black pepper to taste
Steps
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in farfalle and return to a boil. Cook farfalle uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to a serving bowl.
- Heat olive oil and butter together in a large skillet over medium heat. Add mushrooms, onions, and garlic; cook and stir until mushrooms are tender, 5 to 10 minutes.
- Combine cream cheese, wine, tomato paste, lemon juice, cornstarch, bouillon cube, parsley, seasoned salt, and paprika together in a bowl; add steak. Add cream cheese mixture to mushroom mixture in skillet; cook and gently stir over low heat just until sauce is warmed and smooth, 5 to 10 minutes. Add enough milk to reach desired consistency.
- Pour sauce over farfalle and toss to coat. Season with black pepper.
