Once water is boiling, add noodles and cook until al dente, 6-8 minutes.

Remove from burner. Reserve 1 cup noodle cooking water. Drain noodles in a colander/strainer and set aside.

While noodles cook, cut lemon into wedges.

In a microwave-safe bowl, combine cream base, shredded cheese, flour, and 2 Tbsp. reserved noodle cooking water (reserve remaining for pinwheels). Cover with a damp paper towel.

Microwave covered until cheese is melted and sauce is slightly thickened, 2-3 minutes, stirring every 45 seconds.

Carefully remove from microwave and set aside.

Pat steaks dry and season both sides with garlic salt and 1/4 tsp. pepper.

Place marinara and 2 Tbsp. remaining noodle cooking water in prepared casserole dish. Stir to combine and spread into a single layer.

Place noodles flat on a clean work surface. Evenly divide half the cream base mixture (reserve remaining for topping) between noodles, then roll.

Transfer rolled noodles to casserole dish and place seam-side down onto marinara-water mixture. Evenly top with remaining cream base mixture, then grated cheese.

Bake uncovered in hot oven until cheese is golden-brown and marinara is bubbling, 10-15 minutes.

Carefully remove from oven.

While pinwheels bake, continue recipe.

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add steaks to hot pan. Cook until browned and steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side.

Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

Reduce heat to medium. Transfer steaks to a plate. Rest, 3 minutes.

Wipe pan clean and keep over medium heat.

Add mushroom base, 2 Tbsp. water, and butter to hot pan. Stir to combine and bring to a simmer.

Once simmering, remove from burner.

Plate dish as pictured on front of card, topping steak with sauce and garnishing pinwheels with arugula. Squeeze lemon wedges over dish to taste. Slice steak, if desired. Bon appétit!