Creamy Ranch Beef & Noodles


  • Certified Angus Beef ® Bertolino Foods shaved steak
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons canola oil, divided
  • 3 cups whole milk
  • 1/2 cup water
  • 1 (12-ounce) package extra wide egg noodles
  • 1 (1-ounce) packet Ranch dressing mix
  • 1 (12-ounce) package frozen chopped spinach
  • 1/2 cup sour cream
  • 3/4 cup grated parmesan cheese


  1. COOK BEEF. Season beef with salt and pepper. Heat 1 teaspoon of canola oil in a deep 12-inch skillet over medium-high heat. Sear half the beef, stirring occasionally to evenly cook, about 3 minutes. Transfer to clean plate, repeat with remaining canola oil and remaining beef. Reduce heat to medium-low.
  2. ADD NOODLES. Pour 1/2 cup water into pan, bring to a simmer while scraping up any browned bits of beef remaining in pan. Pour in whole milk, bring to full simmer, add noodles, stir. Cover with lid (or tightly with aluminum foil), reduce heat to low. Simmer 7 minutes, occasionally stirring to prevent noodles from sticking to bottom of pan.
  3. FINISH. Add ranch dressing powder to noodles, stir well. Stir in frozen spinach, cover, continue to simmer over low heat until spinach has warmed through, 3 to 4 minutes. Remove pan from heat, stir in sour cream and parmesan. Add cooked beef along with any juices from plate, stir to coat evenly with sauce and serve.

Prep time: 3 minutes
Cook time: 20 minutes.