Entrée

Creamy Parm-Peppercorn Steak

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prep time

10 min

total time

20 min

makes

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kraft

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What You Need

3/4 lb. sirloin steak, thinly sliced

2 tsp. oil

1 red onion, cut into wedges

2 cups quartered mushrooms

1 cup Kraft Fat Free Peppercorn Ranch Dressing

1/3 cup milk

1/2 cup Kraft 100% Parmesan Light Grated Cheese

1 cup frozen green beans

Cooked pasta

Make It

BROWN steak in 1 tsp oil in large frypan until browned; remove and set aside.

SAUTÉ onion and mushrooms in remaining oil until lightly browned. Stir in salad dressing, milk, cheese and beans. Cook on low heat until sauce is hot. Add steak. Serve over pasta.

kraft kitchens tips

TIP

For easy cutting, partially freeze steak before slicing

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I used mushrooms and green peppers, it tasted fantastic!
posted by Pandy24 | on 7/7/2010

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My husband doesn't like mushrooms so we left those out, but other than that it was delicious!
posted by leslierg | on 4/28/2010

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Tasty, but I had baked potatoes instead of pasta. I do believe that it would have been better with the pasta. But I will make it again for sure.
posted by spiceisnice | on 3/13/2008

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I thought this recipe was ok, but my boyfriend really likes it he asks me to make it all the time!
posted by elizabitch | on 11/29/2006

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I didn't really like this recipe. Too much ranch sauce. I think that the pasta and the meat don't got together.
posted by ulydo | on 11/17/2006

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Good recipe--next time I may cut the ranch dressing in about half--it was a little too "ranchy" for my tastes.
posted by 6767020 | on 2/25/2006

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My husband and I both enjoyed this dish.Found it very filling also.
posted by utecharette | on 11/6/2005

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This was Delicious! I made this even healthier by using whole wheat pasta.
posted by ranmeister77 | on 6/8/2005

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This was a keeper that the entire family enjoyed. I substituted red peppers for the mushrooms. Was also great the next day warmed up and served in a wrap.
posted by rustspot | on 1/7/2005

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posted by mona_a_k | on 9/18/2004