PHILADELPHIA CREAM CHEESE: Creamy PHILLY Beef Stroganoff

Creamy PHILLY Beef Stroganoff

This Creamy PHILLY® Beef Stroganoff takes the classic comfort dish to the next level by swapping sour cream for Philadelphia cream cheese, creating a luxuriously smooth, rich sauce that never curdles. It’s hearty, cozy, and perfect for busy weeknights or special family dinners.

⭐ Why You’ll Love This Recipe

Extra creamy without sour cream
No curdling or splitting
One-pan comfort food
Ready in under 40 minutes
Family-friendly and freezer-friendly

🥩 Ingredients

Stroganoff

500 g beef sirloin or tenderloin, thinly sliced
200 g PHILLY® cream cheese, softened
1 cup beef broth
½ cup milk or light cream
1 small onion, finely sliced
3 cloves garlic, minced
250 g mushrooms, sliced
2 tbsp butter
1 tbsp olive oil
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
Salt and black pepper, to taste
½ tsp paprika (optional)

To Serve

Egg noodles, rice, or mashed potatoes
Fresh parsley, chopped

🍳 Instructions

1. Sear the Beef

Heat olive oil in a large skillet over medium-high heat.
Season beef with salt and pepper.
Sear quickly (30–45 seconds per side) until just browned.
Remove beef from skillet and set aside.

2. Build the Flavor

Reduce heat to medium and add butter.
Sauté onions until soft (3–4 minutes).
Add mushrooms and cook until browned and moisture evaporates.
Stir in garlic and cook for 30 seconds.

3. Make the PHILLY Sauce

Pour in beef broth, Worcestershire sauce, and Dijon mustard.
Simmer for 3–4 minutes.
Lower heat and add PHILLY cream cheese.
Stir gently until fully melted and smooth.
Add milk gradually to reach desired consistency.
Season with paprika, salt, and pepper.

4. Finish the Dish

Return beef (and juices) to the pan.
Simmer gently for 2–3 minutes — do not boil.
Taste and adjust seasoning.

🍝 Serving Suggestions

Serve over:

Buttered egg noodles (classic)
Creamy mashed potatoes
Steamed rice
Cauliflower mash (low-carb option)

Garnish with fresh parsley for brightness.

🔄 Variations & Add-Ins

Extra rich: add ¼ cup grated Parmesan
Garlic lovers: roast garlic before adding
Spicy: pinch of chili flakes
Mushroom boost: use cremini + shiitake mix

❄️ Storage & Make-Ahead Tips

Refrigerate leftovers up to 4 days
Reheat gently on low heat with a splash of broth
Freeze without noodles for best texture (up to 2 months)

💡 Pro Tips for Perfect Stroganoff

Slice beef against the grain for tenderness
Keep heat low once cream cheese is added
Use softened PHILLY for the smoothest sauce

📌 Final Thoughts

This Creamy PHILLY Beef Stroganoff delivers everything comfort food should—deep flavor, silky texture, and pure satisfaction. The cream cheese creates a stable, velvety sauce that elevates this classic into a repeat-worthy favorite.

OTHER RECIPES

Philadelphia Cream Cheese Ingredients

* 1 beef flank steak (1 lb./450 g)
* 1 Tbsp. non-hydrogenated margarine
* 1 small onion, chopped
* 1 lb. (450 g) sliced fresh mushrooms
* 2 bay leaves
* 1 tsp. chopped fresh thyme
* 1 can (284 mL) 25%-less-sodium beef broth
* 1/2 cup (1/2 of 250-g tub) PHILADELPHIA Cream Cheese Spread
* 1/4 cup chopped fresh parsley
* 340 g hot cooked egg noodles

Philadelphia Cream Cheese Ingredients
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.
Ad 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.
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...enjoy it ! Nice !
creamy-philly-chicken-pot-pie

VIDEO:

PHILADELPHIA CREAM CHEESE