Simple Creamy Steak with Noodles
This Simple Creamy Steak with Noodles is, well, as the name suggests, creamy! It’s creamy, delicious, and perfect for a weeknight meal. It doesn’t take long to cook and only has a few ingredients!
The sauce is very simple! The base is butter, cream cheese, flour, and some noodle water! All of it makes a super creamy and delicious sauce.
Do I have to use noodle water? No, you don’t. But there’s something that noodle water adds to the sauce. Maybe it’s just the salty water, or perhaps the noodle makes the water taste different. You can use broth or plain water, though.
Ingredients:
- 1-2 cup noodle water
- ¼ c butter
- A few cloves of garlic, minced
- One medium summer squash
- One block (8oz) cream cheese
- ¼ cup flour
- 1 lb shaved steak
- Sea Salt
- Black Pepper
- Garlic powder
- Onion Powder
- Parmesan for sprinkling
Instructions:
Start by boiling a pot of water for the noodles. While the noodles are cooking, you can start on the other half of the dish. But before you drain the noodles, remember to save 1-2 cups of noodle water!
In a skillet, melt some butter, add the steak, and season well with salt, pepper, garlic, and onion powder. It only takes a minute to cook the steak, so be sure not to overcook it! I like to take the steak off when a few pieces are still pink. It will continue to cook in the sauce.
Once the steak is done, dump it into a bowl. Add some more butter to the pan and cook the squash. Don’t add any salt yet! It will make water come out of the squash and won’t be able to crisp up. Once the squash is browned, add to the bowl with steak and set aside. Add some more butter and cream cheese, and let it melt. Once melted, whisk the flour and seasonings in. When that is thick, start adding the noodle water slowly and continue whisking. You can add as much or as little. I usually like a thicker sauce, but I prefer a thinner one for this dish because there are multiple other elements to it.
Once the sauce is where you want it, add the steak to the skillet. To bring this dish all together, add the noodles to the skillet. I don’t usually have room for all of the noodles.
Take a serving and sprinkle some grated parmesan cheese on top.
Notes:
- For noodles, I like to use the thin twirly egg noodles! I’ve made this dish a couple of times with other noodles, and those egg noodles are the best
- For the meat, I use shaved steak! It’s an extremely thin steak that cooks fast.
- I like to pair broccoli with this dish.
- If you use something other than noodle water, heat it up. It helps incorporate it into the sauce better.
~Becky 🙂
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