Philly Cheesesteak Tacos with Mushrooms, Peppers, and Onions
Prep & Cook Time:10-15 min.
Cook Within:4 days
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
Now, this is a description all about how; the cheese steak now flipped-turned upside down; And I'd like to have a minute; Just sit right there; We'll tell you how this meal became the fresh tacos you'll prepare.
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 as steak strips.
If using 20 oz. steak strips, follow same instructions as steak strips, working in batches if necessary.
If using Impossible Burger, follow same instructions as steak strips in Step 3, breaking up burger until heated through, 7-9 minutes.
If using whole chicken breasts, pat chicken breasts dry and cut into 1" dice. Follow same instructions as steak strips in Step 2, stirring occasionally until chicken browns and reaches minimum internal temperature, 5-7 minutes.
Prepare the Ingredients
Cut mushrooms into ¼" slices.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Tear cheese into 1" pieces.
Separate steak strips into a single layer and pat dry. On a separate cutting board, coarsely chop and season all over with garlic salt.
Cook the Filling
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add white portions of green onions (reserve remaining for garnish), pepper and onion mix, and mushrooms to hot pan. Stir occasionally until starting to soften, 1-2 minutes.
Add steak strips and stir occasionally until no pink remains and steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes.
Stir in ¼ cup water and demi-glace. Bring to a simmer. Once simmering, stir occasionally until liquid is almost entirely evaporated and coats steak, 3-4 minutes.
While filling cooks, heat tortillas and make cheese sauce.
Warm the Tortillas
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Make Cheese Sauce and Finish Dish
Place a small pot over medium heat and add cream cheese and ¼ cup water. Bring to a simmer.
Once simmering, stir until melted and combined, 30-60 seconds.
Remove from burner and stir in cheese. Taste, and add a pinch of salt and pepper, if desired.
Plate dish as pictured on front of card, filling tortillas with steak mixture and topping with cheese sauce. Garnish with green portions of green onions and red pepper flakes (to taste). Bon appétit!
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