Meal Kit

Philly Cheesesteak Enchiladas

with peppers and onions

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 10 oz. Steak Strips
  • Info
    1 oz. Light Cream Cheese
  • Info
    6 Small Flour Tortillas
  • Info
    1 Provolone Slices
  • 6 oz. Pepper and Onion Mix
  • Info
    4 tsp. Beef Demi-Glace
  • 2 Green Onions
  • Info
    ½ oz. Crispy Fried Onions
  • 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.

  • Nutrition (per serving)

  • Calories
    705
  • Carbohydrates
    58g
  • Fat
    35g
  • Protein
    40g
  • Sodium
    1646mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Small Pot
  • 1 Medium Oven-Safe Casserole Dish

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
  1. 1

    Prepare the Ingredients

    Trim and thinly slice green onions on an angle, keeping white and green portions separate. Separate steak strips into a single layer and pat dry. Coarsely chop.

  2. 2

    Cook the Filling

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steak strips to hot pan and cook undisturbed, 2 minutes. Add pepper and onion mix, white portions of green onions, garlic salt, and beef demi-glace. Stir occasionally until no pink remains and reaches a minimum internal temperature of 145 degrees, 4-6 minutes. Remove from burner.

  3. 3

    Assemble the Enchiladas

    Place tortillas on a clean work surface. Evenly distribute filling in center of tortillas. Fold tortilla over filling, then tuck tortilla under and roll. Place rolled enchilada, seam side down, in prepared casserole dish. Repeat with remaining tortillas.

  4. 4

    Bake the Enchiladas

    Bake enchiladas in hot oven until tortillas are lightly browned, 5-7 minutes. While enchiladas bake, make cheese sauce.

  5. 5

    Make Sauce and Finish Dish

    Place a small pot over medium-high heat. Add ¼ cup water, cream cheese, and a pinch of salt to hot pot. Bring to a simmer, stirring often. Once simmering, remove from burner. Stir in provolone cheese until smooth and combined. Plate dish as pictured on front of card, topping enchiladas with sauce and garnishing with green portions of green onions and crispy onions. Bon appétit!

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