Feta with a Twist

Photo of Feta Steak Stroganoff

Feta Steak Stroganoff recipe created by Heather Sell

by Heather Sell, June 10, 2015
Recipe created for the 2015 Food & Wine Conference Wisconsin Cheese Recipe Contest
#FWCon #WisconsinCheese

I adore cheese, so whatever recipe has it included or I can incorporate it into, I’m a happy camper! When the Food & Wine Conference announced the Wisconsin Cheese sponsored Recipe Contest, my tastebuds did a happy dance. However, my brain turned to mush. I had a conundrum. Since I indulge in a variety of cheese and enjoy all flavors of recipes, I had no idea where to begin or what to create. Then it dawned on me. How would my version of stroganoff pair with feta cheese? I have to say “WOW”! It paired beautifully with the rich flavors of the steak, hearty sauce, and pasta and added a nice tang to the overall flavor. I was amazed!

The result is my Feta Steak Stroganoff recipe below. Hope you enjoy!

Feta Steak Stroganoff Recipe
Serves 2-4


Box Rotini Pasta (16 oz), or your favorite pasta (boiled according to directions on box)

2 sirloin steaks, cut into bite-sized pieces
1 tbl Olive oil
Salt, Pepper, Garlic Powder
8 oz Sour cream
Hidden Valley Ranch Dip packet (1/2 of the 1 oz packet)
1 tbl A.1. Steak Sauce
Golden Mushroom or Cream of Mushroom condensed soup (10.75 oz can)
½ cup of beef or chicken broth
Atheno’s Feta Cheese (Wisconsin Cheese made by Churny Company)


Add olive oil to preheated large, deep frying pan on stovetop and heat until hot. Add salt, pepper, garlic powder (I usually add approximately ½ tsp salt, ¼ tsp salt, ¼ tsp garlic powder to pan), then toss steak bites into pan and coat in salt/pepper/garlic mixture. Sautee until steak is no longer pink, approximately 3-5 minutes.

In a separate bowl, combine soup, sour cream, ½ packet of Hidden Valley Ranch Dip, A1 Steak Sauce, Broth then add to steak pan. Reduce hit to medium/low and let simmer for about 15-20 minutes, stirring occasionally. While stroganoff is simmering, make pasta according to box directions.

Once pasta is done cooking and drained and steak is done simmering, plate, crowing pasta with steak mixture, then generously spread Wisconsin Feta Cheese on top for the grand finale.

A side note: I often use leftover pot roast instead of the steak, as well as add about ½ cup of the gravy from the roast which adds a rich depth to the stroganoff.

I’m also proud to be a Food & Wine Conference Brand Ambassador, so if you’d like to join in the fun, food, wine and friends on July 17-19 at Rosen Shingle Creek, Orlando, FL enter code FWC15sellh during registration to receive $50 off the 3-day conference: http://foodandwineconference.com/#tile_registration

#FWCon #WisconsinCheese

About SHoutOUT

About ShoutOUT

In 2009, I started sharing my experiences, food, travels, and events, along with all of the incredible people and businesses I was meeting and discovering. What began as a fun hobby had such an overwhelming response, in 2010 ShoutOUT was born! I continue to stretch the boundaries locally, regionally, and nationally, discovering, sharing and connecting as I go.
This entry was posted in Blog, To Try and tagged , , , , , , , , , . Bookmark the permalink.

6 Responses to Feta with a Twist

  1. Tracy says:

    I love cheese too, I will definitely have to check out this recipe. Thank you!

  2. Beth says:

    While I do not eat any meat, you definitely had me at Feta! I love cheese so I could easily substitute shrimp and still be very happy with this dish. Thanks for sharing via #FridayShareFest

  3. This looks so good.

Leave a Reply

Your email address will not be published. Required fields are marked *