Steak au Poivre Baked Penne

with creamy mushroom sauce

Prep & Cook Time: 25-35 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 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

Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)

In Your Box (serves 2)

  • 10 oz. Steak Strips
  • Info
    8 oz. Cooked Penne Pasta
  • Info
    7 fl. oz. Portobello Mushroom Sauce
  • 2 oz. Baby Spinach
  • Info
    1 oz. Light Cream Cheese
  • Info
    ¼ oz. Flour
  • 1 tsp. Mushroom Seasoning
  • ½ tsp. Garlic Salt
  • ½ tsp. Coarse Black Pepper

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

Customize It Instructions

  • If using sliced pork, follow same instructions as steak strips in Steps 1, 2, and 3, baking uncovered in hot oven, 6-8 minutes, then covered until pork reaches minimum internal temperature, 10-15 minutes. Rest, 3 minutes.

  • If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1” dice. Follow same instructions as steak strips in Steps 1, 2, and 3, baking uncovered in hot oven, 10-12 minutes, then covered until chicken reaches minimum internal temperature, 10-15 minutes.

  • If using Italian sausage, remove from casing, if necessary. Follow same instructions as steak strips in Steps 1, 2, and 3, breaking into small pieces and baking uncovered in hot oven, 6-8 minutes, then covered until sausage reaches minimum internal temperature, 10-15 minutes.

  1. 1

    Bake the Steak Strips

    Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry.

    Separate steak strips into a single layer and pat dry.
 Coarsely chop.

    Place steak strips in provided tray and spread into a single layer. Top with half the garlic salt, half the black pepper, half the mushroom seasoning (reserve remaining of all three for sauce), and 1 tsp. olive oil.

    Bake uncovered in hot oven until no pink remains, 8-10 minutes.

  2. 2

    Add the Sauce and Pasta

    Carefully remove tray from oven. Stir in half the flour (remaining is yours to use as you please!) until no dry flour remains.

    Top steak strips with spinach, pasta, remaining garlic salt, a pinch of salt, remaining black pepper, remaining mushroom seasoning, mushroom sauce, and cream cheese. No need to stir; cream cheese will melt as meal bakes.

  3. 3

    Bake the Meal

    Spray a piece of foil with cooking spray. Cover tray with foil, sprayed side down. Bake covered in hot oven until pasta is heated through and steak strips reach a minimum internal temperature of 145 degrees, 15-20 minutes.

    Carefully remove tray from oven. Rest, 3 minutes. Remove foil and stir to combine. Bon appétit!

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