Let your tasty slow-cooker pepper steak dish cook while you're at work! Try serving Slow-Cooker Pepper Steak with Dijon Mustard over hot cooked pasta.
What You Need
Original recipe yields 8 servings
2 lb. boneless beef sirloin steak, 1 inch thick, trimmed, cut into 8 pieces
1-1/2 tsp. cracked black pepper
2 Tbsp. oil
1 pkg. (16 oz.) baby carrots
1 large onion, sliced
1/3 cup fat-free reduced-sodium beef broth
2 Tbsp. GREY POUPON Dijon Mustard
1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
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Let's Make It
Sprinkle meat with pepper; press into meat with back of spoon. Heat oil in large skillet on medium-high heat. Add meat, in batches; cook 2 to 3 min. on each side or until browned on both sides. Drain.
Place carrots and onions in slow cooker. Top with meat. Combine broth and mustard; pour over meat. Cover with lid.
Cook on LOW 7 to 8 hours (or on HIGH 3-/2 to 4 hours). Remove meat from slow cooker; cover to keep warm.
Whisk reduced-fat cream cheese until smooth; stir into slow-cooker until blended. Return meat to slow cooker. Cover with lid; cook on HIGH 10 min. or until heated through.
Serve meat and vegetable mixture over hot cooked pasta. If desired, break up meat with fork before serving.
Prepare using 1 tub (8 oz.) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese.
Sprinkle with 3 Tbsp. chopped fresh parsley.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.