Culinary Collection

Steak Strip Chasseur Campanelle

with mushrooms and tomatoes

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)

  • 1 oz. White Cooking Wine
  • 2 Tbsp. Tomato Paste
  • ¼ oz. Parsley
  • 1 tsp. Garlic Salt
  • Info
    6 oz. Campanelle Pasta
  • 2 Roma Tomato
  • 6 oz. Cremini Mushrooms
  • Info
    6 tsp. Beef Demi-Glace
  • Info
    1 oz. Butter
  • 10 oz. Steak Strips

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
    862
  • Carbohydrates
    82g
  • Fat
    39g
  • Protein
    45g
  • Sodium
    1702mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Bowl
  • 1 Large Non-Stick Pan

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

    Cut mushrooms into ¼" slices. Core tomato and cut into ½" dice Mince parsley

  2. 2

    Cook The Pasta

    Once water is boiling, add pasta and cook until al dente, 10-12 minutes. While pasta cooks, prepare the steak strips.

  3. 3

    Cook The Steak Strips

    Separate steak strips into a single layer and pat dry. Season with ¼ tsp garlic salt, a pinch of salt and pepper. Place a large non-sick pan over medium-high heat and add 1 tsp. olive oil Add steak strips to pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. Transfer to a plate and tent. Reserve pan; no need to wipe clean.

  4. 4

    Cook The Vegetables

    In the same pan over medium-high heat, add 2 tsp. olive oil, mushrooms, and remaining garlic salt. Stir often until lightly browned, 3-5 minutes. Add tomatoes and cook, stirring occasionally, until combined, 1-2 minutes. Add white cooking wine and bring to a simmer. Add tomato paste, beef demi, and ½ cup water and return to a simmer. Add pasta, butter, and steak strips and toss to combine. Remove from burner.

  5. 5

    Finish The Dish

    Plate dish as pictured on front of card, topping with parsley. Bon appétit!

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