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Philly-Style Cheesesteak Tostadas

with cheddar-jack sauce

Prep & Cook Time: 20-30 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

These tostadas bring you all the meaty, gooey, cheesiness you love on a cheesesteak, but instead of a doughy roll, crispy, crunchy tortillas. Is it better than a cheesesteak? That's like asking us to pick out favorite child. We love them both equally. (But this one is super tasty.)

In Your Box (serves 2)

  • 10 oz. Steak Strips
  • 6 oz. Mixed Diced Peppers
  • Info
    4 Small Flour Tortillas
  • Info
    2 oz. Sour Cream
  • 4 Green Onions
  • Info
    1 oz. Shredded Cheddar-Jack Cheese
  • Info
    1 oz. Cream Cheese
  • Info
    2 tsp. Natural Beef Flavor Demi-Glace Concentrate
  • 2 tsp. Garlic Pepper
  • ½ tsp. Steak Seasoning
Contains: Sulfites
Food intolerance information

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
    640
  • Carbohydrates
    41g
  • Net Carbs
    37g
  • Fat
    37g
  • Protein
    38g
  • Sodium
    1410mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Mixing Bowl

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

  • If using 20 oz. steak strips, follow same instructions as 10 oz. steak strips, working in batches if necessary.

  • If using diced chicken breasts, pat dry. Follow same instructions as steak strips in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  • If using sliced pork, follow same instructions as steak strips in Steps 1 and 3, stirring occasionally until pork reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes.

  1. 1

    Prepare Ingredients and Make Crema

    Trim and thinly slice green onions on an angle, keeping white and green portions separate.

    In a mixing bowl, combine sour cream and garlic pepper. Set aside.

    Pat steak strips dry. Coarsely chop, then separate pieces.

  2. 2

    Toast the Tortillas

    Tostadas are a delicious but messy treat. For this recipe, they can easily be converted to tacos. Simply warm tortillas in oven for 1-2 minutes after completing remaining steps.

    Poke tortillas with a fork all over, 10 times for each tortilla.

    Place tortillas on prepared baking sheet. Drizzle with 1 tsp. olive oil and massage oil into tortillas.

    Toast in hot oven until browned and crispy, 5-7 minutes.

    While tortillas toast, continue recipe.

  3. 3

    Cook the Topping

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.

    Add steak strips, peppers, white portions of green onions, and a pinch of salt and pepper to hot pan. Stir occasionally until steak strips reach a minimum internal temperature of 145 degrees, 6-8 minutes.

    Add demi-glace, steak seasoning, and 1/4 cup water. Stir occasionally until water has evaporated and vegetables are tender, 2-4 minutes.

    Remove from burner. Rest, 3 minutes.

  4. 4

    Make Cheese Sauce and Finish Dish

    Place a small pot over medium-high heat.

    Add 4 Tbsp. water, softened cream cheese, and a pinch of salt to hot pot. Stir to combine. Bring to a boil.

    Once boiling, remove from burner. Stir in shredded cheese, a pinch at a time, until combined and smooth.

    Plate dish as pictured on front of card, topping tortillas evenly with crema, topping, and cheese sauce. Garnish with green portions of green onions. Bon appétit!

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