Cook pasta according to package instructions.
While pasta is boiling …
Prep the veggies. Clean and slice the mushrooms, mince the garlic, and wash and trim the spinach.
If adding steak:
Season steak with red wine vinegar, pepper, and Italian seasoning. In a medium skillet over medium heat, sear steak until cooked through, or to an internal temperature of 145°F. Cut steak into strips and let rest for 3 minutes.
Cook the veggies:
In the same skillet from cooking the steak, heat a drizzle of olive oil. Add mushrooms, garlic and spinach and sauté until cooked down and tender, about 3 minutes. Top with a few light splashes of red wine vinegar.
Make the cheese sauce:
In a fresh pan, melt 2 tablespoons butter over medium heat. Add 1 tablespoon flour, stirring to create a roux. Add milk and bring to a near boil. Add Cooper® cheese , cream of mushroom soup and sherry cooking wine. Simmer, stirring occasionally.
Add cheese sauce and steak to veggies, toss together and simmer until thick. Drain pasta, add it to the pan and stir. Remove from heat, and let sit for just a few more minutes.
Want to accessorize? You can top this dish with extra shredded Cooper® Sharp and a sprinkle of Parmesan cheese.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.