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Ambassador [Associate]
Ambassador [Associate]
  • 694 calories
  • 35 min
  • 4 servings


  • 4 (5 oz) pkgs baby spinach
  • ½ (8 oz) block cream cheese
  • 4 cloves garlic
  • 2 oz Parmesan cheese
  • 2 red bell peppers
  • 1 ½ lb striploin (New York strip) steak
  • 8 fl oz whole milk
  • 1 medium yellow onion
  • black pepper
  • butter, unsalted
  • salt


  1. Fill a large pot about halfway with hot water (from the tap), cover, and bring to a boil.
  2. While the water is heating, finely grate Parmesan; cut cream cheese into small pieces. Place both in a medium bowl and set aside.
    • 2 oz Parmesan cheese
    • ½ (8 oz) block cream cheese
  3. Peel, halve, and small dice onion. Peel and mince garlic.
    • 1 medium yellow onion
    • 4 cloves garlic
  4. Wash the spinach (skip this step if it came pre-washed).
    • 4 (5 oz) pkgs baby spinach
  5. Once the water in the pot is boiling, uncover. Working in batches if necessary, add salt and spinach, stirring until wilted, about 1 minute. Drain in a colander and rinse with cold water to cool. (Reserve pot for next step.)
    • 1 tsp salt
  6. Return pot to medium heat. Once the pot is hot, add butter and swirl to coat the bottom. Add onion, garlic, salt, and pepper to the pot; cook, stirring occasionally, until onion is soft, 4-5 minutes.
    • 2 tbsp butter, unsalted
    • ½ tsp salt
    • ¼ tsp black pepper
  7. Meanwhile, using your hands, squeeze as much water from the spinach as you can. Add spinach to the bowl with the Parmesan and cream cheese.
  8. Once the onion is soft, add Parmesan, cream cheese, spinach, and milk to the pot. Cook, stirring frequently, until cheeses melt and combine, 3-4 minutes. Remove from heat and cover to keep warm.
    • 8 fl oz (1 cup) whole milk
  9. Preheat a large skillet over medium-high heat.
  10. While the skillet heats up, pat the steak dry with paper towels and place on a plate; season with salt and pepper on both sides.
    • 1 ½ lb striploin (New York strip) steak
    • ½ tsp salt
    • ¼ tsp black pepper
  11. Once the skillet is hot, add butter and swirl to coat the bottom. Add steak to the skillet and cook until desired doneness, 2-5 minutes per side. Transfer to a plate and loosely cover with aluminum foil. (Reserve skillet for later use.)
    • 2 tsp butter, unsalted
  12. Meanwhile, wash and dry bell peppers; trim, seed, and slice into thin strips.
    • 2 red bell peppers
  13. Return skillet to medium heat; add more butter and swirl to coat the bottom. Add bell pepper and cook, stirring occasionally, until softened, 4-5 minutes.
    • 2 tsp butter, unsalted
  14. While the pepper is cooking, reheat the spinach, if necessary. (Return the pot to low heat and cook, stirring occasionally, until warmed through, 2-3 minutes.)
  15. Thinly slice steak against the grain.
  16. Divide steak between plates and top with peppers; serve with spinach on the side. Enjoy!

Nutrition per Serving

Net Carbs


  • aluminum foil
  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • grater
  • large pot
  • measuring cups
  • measuring spoons
  • mixing bowls
  • nonstick skillet
  • stirring spoon
  • tongs