Beef Stroganoff from leftover rib roast

Sunday we had a prime rib roast.  Tuesday we had Philly cheesesteak sandwiches which I didn't think to take any picture but the recipe is included here. Today I made Beef Stroganoff with the last of the rib roast.  It wasn't all that  great. It was OK but not great.

Philly Cheesesteak from left over rib roast

Ingredients

• 2 tbsp. extra-virgin olive oil, divided
• 2 green peppers, thinly sliced
• 2 red peppers, thinly sliced
• 1 large yellow onion, sliced
• Kosher salt
• 1 1/2 lb. sirloin steak, thinly sliced
• Freshly ground black pepper
• 8 slices provolone
• 4 hoagie rolls

Directions

• Step 1  In a large skillet over medium heat, heat 1 tablespoon oil. Add peppers and onion and season with salt. Cook, stirring often, until caramelized, 12 to 15 minutes.
• Step 2  Remove onions and peppers from skillet and set aside. Add remaining tablespoon oil and cook steak until it has almost reached your preferred doneness, about 5 minutes. Season with salt and pepper.
• Step 3 Return veggies to skillet and toss to combine with steak. Blanket mixture with provolone and cook, covered, until the cheese is melted, about 3 minutes more. Divide mixture among hoagie rolls and serve.

 Beef Stroganoff from leftover ribroast

• 1 (12-oz.) package egg noodles
• 2 tbsp. butter
• 1 tbsp. vegetable oil
• 1 lb. sirloin, cut into 1" pieces
• Kosher salt
• Freshly ground black pepper
• 2 tbsp. extra-virgin olive oil, divided
• 1 lb. baby Bella mushrooms, thinly sliced
• 1/2 large onion, chopped
• 2 cloves garlic, minced
• 2 tsp. fresh thyme leaves
• 1 tbsp. tomato paste
• 4 c. low-sodium beef or chicken broth, divided
• 2 tsp. dijon mustard
• 1 tsp. Worcestershire sauce
• 2 tbsp. cornstarch
• 2 tbsp. sour cream, plus more for serving
• 2 tbsp. freshly chopped parsley

Directions

• Step 1  Cook egg noodles: Prepare egg noodles according to package instructions and toss with butter while still hot.
• Step 2  Cook beef: In a large skillet over medium-high heat, heat vegetable oil. Working in batches if necessary, add beef and sear 8 to 10 minutes, until golden on all sides, and season with salt and pepper. Remove beef and place in a large bowl.
• Step 3Lower heat to medium and add one tablespoon olive oil. Add mushrooms and cook until golden and tender, 8 to 10 minutes. Remove from skillet and place in bowl with beef.
• Step 4 Add remaining olive oil and add onion. Cook until tender, 6 minutes. Add garlic, thyme, and tomato paste and cook until fragrant, 2 minutes more. Stir in 3 1/2 cups broth, mustard, and Worcestershire sauce and bring to a simmer. 
• Step 5 Make cornstarch slurry: In a small bowl, whisk cornstarch into remaining 1/2 cup broth until completely smooth. 
• Step 6 Pour cornstarch slurry into skillet and continue to simmer until thickened by about half, 10 to 12 minutes. Remove from heat and stir in mushrooms, beef, and sour cream. Season with salt and pepper.
• Step 7 Spoon beef mixture over prepared egg noodles and garnish with a dollop of sour cream and parsley before serving.