Cut mushrooms into ¼" slices. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Mince garlic. 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.

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 minute. Remove from burner and stir in Swiss cheese.

Place tortillas on a clean surface. Divide filling equally, placing in the center of tortillas. Roll tortillas and place seam-side down.

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.

Plate dish as pictured on front of card, garnishing with crema and crispy onions. Bon appétit!