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One-Pan French Onion Beef Gemelli
with Swiss and mozzarella
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Protein-Packed
Chef
Laura Alpern
In Your Box (serves 2)
- 10 oz. Steak Strips
- 8 oz. Cooked Gemelli
- 4 fl. oz. Cream Sauce Base
- 1 Shallot
- 1 oz. Shredded Swiss Cheese
- 1 oz. Shredded Mozzarella
- ⅖ oz. Mushroom Broth Concentrate
- ¼ oz. AP Flour
- 1 tsp. Onion Salt
- 3 Thyme Sprigs
- ½ tsp. Garlic and Parsley Seasoning
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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Calories670
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Carbohydrates52g
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Net Carbs49g
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Fat33g
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Protein43g
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Sodium1660mg
Recipe Steps
You Will Need
- Pepper
- Salt
- Olive Oil
- 1 Large Oven-Safe 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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Stem and mince thyme.
Halve and peel shallot. Slice halves into thin strips.Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with a pinch of salt and pepper. -
2 Cook the Shallots and Steak Strips
Place a large oven-safe pan over medium-high heat and add 2 tsp. olive oil.
Add shallots to hot pan. Stir occasionally until tender and slightly browned, 5-7 minutes.Add steak strips. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. -
3 Add the Sauce and Pasta
Add flour and half the thyme (reserve remaining for garnish) to hot pan. Stir often until no dry flour remains.
Add 1/4 cup water, mushroom base, onion salt, garlic and parsley seasoning, a pinch of pepper, and cream base. Stir to combine and bring to a simmer.Once simmering, add pasta and mozzarella. Stir often until pasta is heated through and cheese is melted, 2-3 minutes.If sauce is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner. -
4 Broil Pasta and Finish Dish
Evenly top pasta with Swiss cheese.
Broil under hot broiler until cheese is melted and golden-brown, 1-2 minutes.Don't text and broil! Keep an eye on oven as cheese may burn easily under broiler.Carefully remove from oven. Pan handle will be hot! Use an oven mitt.Plate dish as pictured on front of card, topping pasta with remaining thyme. Bon appétit!
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