Mushroom 'n' Steak Linguine

READY IN: 30mins
Recipe by Shelby Jo

A nice pasta dish that even my husband who doesn't like pasta likes!

Top Review by lazyme

This was good! I made this as directed except that I used a variety of bell peppers and I had to use spreadable regular cream cheese and added some snipped chives - our small store didn't carry the chive and onion variety. I sliced up a NY steak that I had in the freezer and even though I over-cooked it a bit, it was still pretty good. As I was cooking I realized that the directions didn't say where to use the mushrooms, so I added them in with the onions. This was gorgous while everything was cooking - all of the different colors looked great. I think that next time I would add a little more milk to thin the sauce out a little bit. Thanks Shelby for another winner. Made for Photo Tag.

Ingredients Nutrition


  1. Cook linguine according to package directions. Meanwhile, sprinkle beef with salt and pepper. in a large skillet, saute beef in 2 teaspoons oil until juices run clear. Remove and keep warm.
  2. In the same pan, saute red pepper and onion in remaining oil until tender. Add spinach and rosemary; cook and stir until spinach is wilted. Stir in cream cheese, sour cream, and milk; heat through (do not boil). Drain linguine, top with mushroom mixture and beef.

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