1 pound beef top round steak, cut into thin strips
1/4 teaspoon salt
1/4 teaspoon pepper
3 teaspoons olive oil, divided
1 cup chopped sweet red pepper
1/2 cup chopped onion
1/2 pound sliced fresh mushrooms
1 cup coarsely chopped fresh spinach
1/2 teaspoon dried rosemary, crushed
3/4 cup spreadable chive and onion cream cheese
1/2 cup sour cream
1 tablespoon whole milk
Cook linguine according to package directions. Meanwhile, sprinkle beef with salt and pepper. In a large skillet, saute beef in 2 teaspoons oil until tender. Remove and keep warm.
In the same pan, saute red pepper and onion in remaining oil until tender. Add mushrooms; saute 1-2 minutes longer or until tender. Add spinach and rosemary; cook and stir just until spinach is wilted. Stir in the cream cheese, sour cream and milk; heat through (do not boil).
Drain linguine; top with mushroom mixture and beef.