All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Reserve 1 cup pasta cooking water. Drain pasta in a colander. Set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Cut mushrooms into ¼" slices.
Separate steak strips into a single layer and pat dry. Cut into 1" pieces and season all over with a pinch of pepper.
Cook the Steak Strips and Mushrooms
Place a large non-stick pan over medium-high heat and add 4 tsp. olive oil.
Add steak strips, mushrooms, white portions of green onions, and ¼ tsp. salt to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Cook Sauce and Finish Dish
Stir flour into hot pan until steak strips and mushrooms are completely coated.
Stir in pasta cooking water, chicken broth concentrate, and cream cheese. Bring to a simmer. Once simmering, stir occasionally until creamy and slightly thickened, 2-3 minutes.
Remove from burner. Stir in Swiss cheese (reserve 2 Tbsp. for garnish), pasta, ¼ tsp. salt, and a pinch of pepper until completely combined and cheese is melted.
Plate dish as pictured on front of card, garnishing with reserved Swiss cheese and green portions of green onions. Bon appétit!
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