Meal Kit
Mushroom & Swiss Steak Flautas
with scallion crema and crispy onions
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
Chef
Ryan Pugh
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.
In Your Box (serves 2)
- 10 oz. Steak Strips
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6 Small Flour Tortillas
- 4 oz. Cremini Mushrooms
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1 oz. Sour Cream
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1 oz. Light Cream Cheese
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1 oz. Shredded Swiss Cheese
- 2 Green Onions
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½ oz. Crispy Fried Onions
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2 tsp. Natural Beef Flavor Demi-Glace Concentrate
- ½ tsp. Garlic Salt
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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Calories740
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Carbohydrates55g
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Net Carbs53g
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Fat40g
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Protein42g
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Sodium1670mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 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 flank steak, follow same instructions.
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If using ground turkey or ground pork, follow same instructions as steak strips in Step 2, breaking up meat until ground pork reaches a minimum internal temperature of 160 degrees or ground turkey reaches a minimum internal temperature of 165 degrees. Drain pan after cooking, if desired.
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1 Prepare Ingredients and Make Scallion Crema
Cut mushrooms into 1/4" 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 (reserve a pinch for garnish), 1/2 tsp. water, and a pinch of salt. Set aside.Separate steak strips into a single layer and pat dry. Coarsely chop. -
2 Cook the Filling
Place a large 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 salt, and a pinch of salt and pepper. Stir occasionally until mushrooms are softened, no pink remains on steak strips, and steak strips reach a minimum internal temperature of 145 degrees, 6-8 minutes.Stir in 1/4 cup water, demi-glace, cream cheese. Bring to a simmer.Once simmering, stir occasionally until combined, 1-2 minutes.Remove from burner and stir in Swiss cheese. -
3 Assemble the Flautas
Place tortillas on a clean work surface.
Place filling on center of each tortilla, dividing equally among tortillas. Roll tortillas and place seam-side down.Wipe pan clean and reserve. -
4 Toast the Flautas
Return pan used to cook filling to 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. -
5 Finish the Dish
Plate dish as pictured on front of card, garnishing with scallion crema, crispy onions, reserved green onions. Bon appétit!
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