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
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
Customize It Instructions
If using flank steak, follow same instructions.
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.
Prepare Ingredients and Make Scallion 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 (reserve a pinch for garnish), ½ tsp. water, and a pinch of salt. Set aside.
Separate steak strips into a single layer and pat dry. Coarsely chop.
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 ¼ 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.
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.
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.
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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