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Beefy Swiss Fondue Campanelle with Mushrooms
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
Chef
Ryan Pugh
The Swiss are best known for clocks, chocolate, and neutrality, but the cheese that bears their name is pretty special, too. Pretty funky as well, as it brings its strong flavor A game to this weeknight steak strip and pasta stunner. The Swiss, and the umami mushrooms, add earthy depth here, making a meal so wonderful, no one can be neutral about it.
In Your Box (serves 2)
- 10 oz. Steak Strips
- 6 oz. Sliced Cremini Mushrooms
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6 oz. Campanelle Pasta
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2 oz. Light Cream Cheese
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2 oz. Shredded Swiss Cheese
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1 oz. Flour
- 2 Green Onions
- 4 tsp. Chicken Broth Concentrate
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.
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Nutrition (per serving)
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Calories890
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Carbohydrates83g
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Net Carbs79g
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Fat39g
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Protein55g
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Sodium1660mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
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
Customize It Instructions
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If using 20 oz. steak strips or flank steak, follow same instructions as 10 oz. steak strips, working in batches if necessary.
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If using sliced pork, follow same instructions as steak strips in Steps 2 and 3, stirring occasionally until no pink remains and pork reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes.
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If using Impossible burger, follow same instructions as steak strips in Step 3, breaking up burger until heated through, 4-6 minutes.
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1 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. -
2 Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Cut mushrooms into 1/4" slices.Separate steak strips into a single layer and pat dry. Cut into 1" pieces and season all over with a pinch of pepper. -
3 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 1/4 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. -
4 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, 1/4 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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