• Use the butter to grease the crockpot insert, leave the remaining butter in bottom of crock.
• Toss the steak strips in and top with the broth.
• Cover and cook on low for at least 5 hours. 6 to 8 will make them much more tender.
• minutes before serving: Scoop the meat out of the slow cooker.
• Add the cream cheese chunks to the broth and stir. Cover the crock for about 10 minutes and then stir vigorously.
• Add the meat back, stir to coat. Add salt and pepper to taste.
• Cover and allow another 10 minutes for the meat to reheat.
• Serve alone, over rice, or over any type of pasta.

Freezer Directions:

• Seal the cream cheese in a separate sandwich bag.
• Place the meat, butter and beef broth in a large, pre-labeled freezer safe bag. Place the cream cheese baggie inside the larger bag.
• Lay flat to freeze, defrost overnight in the refrigerator before cooking. Don't forget to remove the cream cheese baggie before tossing the meat mixture into the crockpot.

Freezing Leftovers:

• Depending on your diet preference you can make this into a casserole of sorts.
• Layer rice or pasta cooked al dente about 3/4" deep, top with meat and sauce.
• If you're a keto diet person, just freeze as is and opt for eating it alone or over spaghetti squash.