Meal Kit
Philly-Style Cheesesteak Enchiladas
with peppers and onions
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
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Over 30g protein
Chef
Ryan Pugh
Meat, cheese, peppers… the most beloved exports 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 in top form.
In Your Box (serves 2)
- 10 oz. Steak Strips
- 6 oz. Pepper and Onion Mix
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6 Small Flour Tortillas
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2 oz. Shredded Mozzarella
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1 oz. Cream Cheese
- 2 Green Onions
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2 tsp. Natural Beef Flavor Demi-Glace Concentrate
- 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.
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Nutrition (per serving) oOAGa4Py
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Calories680
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Carbohydrates52g
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Net Carbs50g
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Fat35g
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Protein42g
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Sodium1700mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 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 20 oz. steak strips, follow same instructions as 10 oz, working in batches if necessary. You may have leftover filling.
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If using Impossible burger, break up until protein reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
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1 Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Pat steak strips dry. Coarsely chop, then separate pieces. -
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 (if you receive a whole bell pepper and onion, cut into 1/2" slices), white portions of green onions, garlic salt, and demi-glace. Stir occasionally until no pink remains on steak strips and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.Remove from burner and stir in half the shredded cheese (reserve remaining for sauce). Rest, 3 minutes. -
3 Assemble the Enchiladas
Place tortillas on a clean work surface. Divide filling evenly among tortillas, placing in center of tortilla.
Fold tortilla over filling, then tuck tortilla under and roll. Place rolled enchilada, seam-side down, in prepared medium oven-safe casserole dish.Repeat with remaining tortillas. -
4 Bake the Enchiladas
Bake enchiladas in hot oven until tortillas are lightly browned, 5-7 minutes.
While enchiladas bake, continue recipe. -
5 Make Sauce and Finish Dish
Place a small pot over medium-high heat. Add 1/4 cup water, cream cheese, 1/4 tsp. salt, and a pinch of pepper to hot pot. Bring to a simmer, stirring often.
Once simmering, remove from burner. Stir in remaining shredded cheese until melted and combined.If sauce is too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Plate dish as pictured on front of card, topping enchiladas with sauce and garnishing with green portions of green onions. Bon appétit!
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