Meal Kit

Philly Cheesesteak Enchiladas

with peppers and onions

Prep & Cook Time: 60+ 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 Flavor Demi-Glace Concentrate
  • 2 Green Onion
  • 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
    685
  • Carbohydrates
    58g
  • Fat
    33g
  • Protein
    40g
  • Sodium
    1646mg

Recipe Steps

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. roughly chop steak stips.

  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 green onion bottoms, garlic salt beef demi, stir occasionally until tender and steak is browned 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. bake in hot oven for 5-7 minutes

  4. 4

    Make Cheese sauce

    place a small sauce pot over medium high heat. add ¼ cup of water, cream cheese and a pinch of salt. stir often and bring to a simmer. once simmer and smooth remove from heat and stir in provolone cheese. serve immediately.

  5. 5

    FINISH DISH

    top Enchiladas with provolone cheese sauce and garnish with green onions and crispy onions. Bon appetite!

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