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Dijon-Swiss Beef and Mushroom Wraps
with tomato and arugula
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
- Protein-Packed
Chef
David Welch
In Your Box (serves 2)
- 10 oz. Steak Strips
- 4 Mini Naan Flatbreads
- 1 Roma Tomato
- 4 oz. Button Mushrooms
- 1 oz. Shredded Swiss Cheese
- 1 oz. Cream Cheese
- ½ oz. Baby Arugula
- ⅖ oz. Beef Broth Concentrate
- ¼ oz. Dijon Mustard
- 1 tsp. Pot Roast Seasoning
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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Calories700
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Carbohydrates58g
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Net Carbs56g
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Fat36g
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Protein43g
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Sodium1850mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Core tomato and cut into 1/2" dice.
Cut mushrooms into 1/4" slices.Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with a pinch of salt and pepper. -
2 Cook the Steak Strips and Mushrooms
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add mushrooms and a pinch of salt and pepper to hot pan. Stir occasionally until browned, 4-6 minutes.Add steak strips. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.Drain any excess liquid from pan, if desired. Pan will be hot! Use caution. -
3 Add the Sauce
Add pot roast seasoning, beef base, cream cheese, mustard (to taste), shredded cheese, and 2 Tbsp. water to hot pan. Stir often until combined and steak strips are coated, 1-2 minutes.
Remove from burner. Rest, 3 minutes.While steak mixture cooks, continue recipe. -
4 Heat Flatbreads and Finish Dish
Heat flatbreads to your preference using a toaster or microwave.
Alternatively, place a large non-stick pan over medium heat and add flatbreads to hot pan. Toast until lightly browned, 1-2 minutes per side.Plate dish as pictured on front of card, filling flatbreads with steak mixture, *arugula, and tomatoes. Bon appétit!
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