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
A note about serious food allergies
You want your meaty steak and earthy mushrooms, but you're tired of the old-fashioned way of doing it, with that thick slab that fills up and weighs down, and cloying wine-mushroom sauce. (Not that wine-mushroom sauces are cloying! Especially the ones we offer… perfection in sauce form.) This meal gives you steak-and-mushrooms in a new way, for the new year… in flautas! These steak roll-ups for grown-ups fill you up without the accompanying 20-hour nap to recover. Bring in the new with the new year.
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
Medium Non-Stick Pan
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
Prepare Ingredients and Make Crema
Cut mushrooms into ¼" slices.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
In a mixing bowl, combine sour cream, green portions of green onions, ½ tsp. water, and a pinch of salt. Set aside.
Separate steak strips into a single layer and pat dry.
Cook the Filling
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steak strips to hot pan and stir occasionally until lightly browned, 2-3 minutes.
Add mushrooms, white portions of green onions, garlic, garlic salt, ¼ tsp. salt, and a pinch of pepper. Stir occasionally until mushrooms are softened and no pink remains on steak, 6-8 minutes.
Stir in ¼ cup water and cream cheese. Bring to a simmer.
Once simmering, stir occasionally until combined, 1-2 minutes.
Remove from burner and stir in Swiss cheese.
Roll the Tortillas
Place tortillas on a clean surface.
Divide filling equally, placing in the center of tortillas. Roll tortillas and place seam-side down.
Toast the Flautas
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Working in batches if necessary, place flautas in hot pan, seam-side down. Cook until browned on one side, 2-3 minutes.
Replenish oil if necessary. Gently roll to opposite side and cook until browned, 2-3 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing with crema and crispy onions. Bon appétit!
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