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Creamy PHILLY Beef Stroganoff

Creamy PHILLY Beef Stroganoff

  • Prep

  • Ready In

Philadelphia Cream Cheese

Update your family's beef stroganoff with lean flank steak, fresh herbs and a creamy, cheesy sauce.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 400 kcal
  • 20%
  • Fat:
  • 21.8 g
  • 34%
  • Carbs:
  • 29.3g
  • 9%
  • Protein:
  • 24.4 g
  • 49%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 217 mg
  • 9%

Based on a 2,000 calorie diet


  1. Cook steak in large skillet on high heat 2 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm.
  2. Add margarine and onions to skillet; cook on medium heat 5 min. or until onions are crisp-tender, stirring occasionally. Stir in mushrooms, bay leaves and thyme; cook 10 min., stirring occasionally. Add broth; bring to boil. Simmer on low heat 3 min. or until slightly thickened. Add cream cheese spread; cook until melted, stirring frequently. Remove and discard bay leaves.
  3. Cut steak across the grain into thin slices. Add to skillet; cook 3 to 5 min. or until meat is done. Stir in parsley. Serve over noodles.
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Tried this tonight with a little beef tenderloin. Turned out well and will make again. Using what I had on hand. I thinly sliced, floured and browned the meat in unsalted butter. Forgot the bay leaf and thyme but did add fresh garlic.


What a cinch! I love having a savoury way to use up cream cheese. I've successfully used this recipe with chicken thighs, too. Tastes great. I add much more thyme than called for.


This recipe was pretty good when I made some changes. I prepared it as written (well, I used canned mushrooms instead fresh, but other than that, I followed it) and it was very bland, so I added a pinch of red pepper flakes and some creole seasoning. With the seasoning, it was flavorful and delicious. There were no leftovers in my house!