A twist on the original stroganoff with the added peppers, onions and sprinkle of cheese this Philly Cheesesteak Stroganoff is a family favorite.
If you guys follow by blog the you know that I’m from the great state of Minnesota. Land of 10,000 lakes, endless trails, wildlife, and what we are most known for…the cold. Yeah, well it’s November 17th and it is raining. Yes raining. This time last year it was blizzard like, but it’s been in the 60’s this week and just beautiful…minus the rain.
Now don’t get me wrong, I love the mild temps, it’s just weird. I have a feeling something ominous is looming. That when it finally snows, it’s going to snow big time. Which is supposedly supposed to happen next week, but Mother Nature here in Minnesota often doesn’t like to make up her mid so we shall see!
In the mean time, how about we curl up on the couch (or table totally eat at a table…) with a big bowl of this Philly Cheesesteak Stroganoff. Full of peppers, mushrooms, onions and best of all steak. All sitting nice and delicious atop a bowl of noodles! We are the biggest Cheesesteak lovers this side of the Mississippi so whenever I can sneak the aspect into a meal I will.
This recipe is very easy, whips up in less than 30 minutes and trust me, you wont have any leftovers. Sprinkle with some shredded cheese, parsley, salt and pepper and you have yourself one hearty meal that hopefully all Cheesesteak lovers can enjoy! Branch out! I knew that after we had 3 meals of straight Cheesesteaks in one week I had to find ways where we could get the same great flavor but in different forms! And here ya have it folks! I hope you enjoy 🙂
Philly Cheesesteak Stroganoff
- 1 lb thinly sliced steak
- 3-2 Tbs olive oil
- 1 medium green pepper
- 1 onion
- 1 (4 ocan sliced mushrooms
- 2 cloves minced garlic
- 2 Tbs butter
- 3 Tbs flour
- 1 1/2 cup beef broth
- 1/2 cup white cooking wine
- 1 Tbs worchestershire sauce
- 3/4 cup sour cream
- Salt and pepper
- Parsley and shredded parmesan cheese to garnish
- 1 lb egg noodles cooked
- Season your beef with salt and pepper.
- In saute pan cook with garlic a few minutes on each side until no longer pink, remove from pan and set aside.
- In same pan heat your olive oil. Stir in peppers, onions and mushrooms. Cook until tender. Remove from pan and set aside.
- Add your butter again to same pan, and melt. Once melted slowly stir in your flour and let cook for a few minutes.
- Whisk in your broth and wine, simmer until thickened.
- Stir in your worchestershire sauce and sour cream.
- Simmer until heated through.
- Toss in your steak and vegetables and season with salt and pepper.
- Serve over egg noodles garished with parsley and parmesan.
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.Nutrition Disclaimer