Creamy Ranch Beef and Noodles  recipe provided by the Certified Angus Beef® brand.

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Creamy Ranch Beef and Noodles

Serves 6
Category: Pasta & Rice Dishes, 30 minutes or less
A hearty meal in twenty minutes, all cooked in one skillet and no need to break out the cutting board! Look for the bag of loosely chopped frozen spinach for even and quicker cooking. A deep 12-inch skillet with a tight-fitting lid is key to cooking this in one pan.
Prep Time
3 mins
Other Time
Cook Time
20 mins
Total Time
23 mins
  • 1 pound Certified Angus Beef ® Bertolino 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 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 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.
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shaved steak, beef, ranch, easy, quick, one pan, noodles

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