Cream Cheese Steak Stroganoff

Cream Cheese Steak Stroganoff

Made  times
Oregon Snowbird 0

"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!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


45 m servings 628 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 628 kcal
  • 31%
  • Fat:
  • 32.9 g
  • 51%
  • Carbs:
  • 54.7g
  • 18%
  • Protein:
  • 25.6 g
  • 51%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 599 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • 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.


  • Cook's Note:
  • A chopped half onion can substitute for the French-fried onions. Sour cream can substitute for cream cheese.


Most helpful
Most positive
Least positive

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.

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

Other stories that may interest you