Meal Kit
Philly Cheesesteak Enchiladas
with peppers and onions
Prep & Cook Time: 25-35 min.
Cook Within: 6 days
Difficulty Level: Intermediate
Spice Level: Not Spicy
Contains: Milk, Wheat
Chef
Ryan Pugh
Meat, cheese, peppers… the most beloved export from Philly other than Gritty and the Fresh Prince, Philly cheesesteak flavors have been the basis of several of our favorite Home Chef meals, and this one may be the best. Steak and vegetables are rolled in tortillas, the classic enchilada form and topped with lip-smacking amazing cheese sauce. Forget that old bell with the crack in it; this is Philly at top form.
In Your Box (serves 2)
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1 oz. Light Cream Cheese
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6 Small Flour Tortillas
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2 tsp. Beef Flavor Demi-Glace Concentrate
- 2 Green Onions
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½ oz. Crispy Fried Onions
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2 oz. Shredded Mozzarella
- ½ tsp. Garlic Salt
- 6 oz. Pepper and Onion Mix
- 10 oz. Steak Strips
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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Carbohydrates59g
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Fat37g
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Protein43g
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Sodium1647mg
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
Customize It Instructions
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If using flank steak, follow same instructions as steak strips.
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If using Impossible burger, follow same instructions as steak strips in Step 2, breaking up burger until heated through, 4-6 minutes.
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If using sliced pork, follow same instructions as steak strips in Steps 1 and 2, stirring occasionally until no pink remains and pork reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes.
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If using chicken breasts, pat dry and, on a separate cutting board, cut into 1” dice. Follow same instructions as steak strips in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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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.
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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 demi-glace. Stir occasionally until no pink remains on steaks strips and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. Remove from burner and stir in half the mozzarella cheese (reserve remaining for sauce). Rest, 3 minutes.
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3 Assemble the Enchiladas
Place tortillas on a clean work surface. Divide filling evenly among tortillas, placing on center of tortilla. Fold tortilla over filling, then tuck tortilla under and roll. Place rolled enchilada, seam side down, in prepared casserole dish. Repeat with remaining tortillas.
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4 Bake the Enchiladas
Bake enchiladas in hot oven until tortillas are lightly browned, 5-7 minutes. While enchiladas bake, make cheese sauce.
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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 remaining mozzarella 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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