Pepper Steaks in Creamy Peppercorn Sauce

• 1 Tbsp. coarse ground black pepper
• - boneless beef sirloin steaks (4 oz./115 g each), 1/2 inch thick
• 2 Tbsp. oil
• 3 cups canned 25%-less-sodium beef broth
• 1-1/2 cups Philadelphia Light Cream Cheese Product

1. For each serving: Sprinkle 1/8 tsp.
2. (0.5 mL) pepper evenly onto both sides of 1 steak; press pepper into steak to secure.
3. Heat nonstick skillet on medium heat.
4. Add 1/4 tsp.
5. (1 mL) oil and steak; cook steak 4 to 5 min.
6. on each side for medium (160 degrees F), or desired doneness.
7. Remove from skillet; cover to keep warm.
8. Add 2 Tbsp.
9. (30 mL) broth and 1 Tbsp.
10. (15 mL) cream cheese product to skillet; cook 2 min.
11. or until cream cheese product is melted and sauce is well blended and thickened, stirring constantly.

ground black pepper, beef sirloin, oil, beef broth, cream cheese

Taken from www.kraftrecipes.com/recipes/pepper-steaks-in-creamy-peppercorn-sauce-118134.aspx (may not work)