Meal Kit

Steak Strips and Rosemary Cream Campanelle

with mushrooms and onions

Prep & Cook Time: 40-50 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

We start here with onion and mushroom, cooked down into the perfect blend of sweetness and umami. Stir in a double bomb of garlic and garlic salt, bringing in the pungent glory. Then, rich cream, herbaceous rosemary, and deep earthy demi-glace combine with the above, all coming together to form amazing flavors to enrobe the pasta and steak strips. How do you bring the flavor? See above.

In Your Box (serves 2)

  • Info
    ½ oz. Shredded Parmesan Cheese
  • 10 oz. Steak Strips
  • Info
    6 oz. Campanelle Pasta
  • Info
    4 fl. oz. Cream Sauce Base
  • 1 Rosemary
  • 2 Garlic Cloves
  • 4 oz. Cremini Mushrooms
  • 1 Yellow Onion
  • ½ tsp. Garlic Salt
  • Info
    4 tsp. Beef Flavor Demi-Glace Concentrate

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

You Will Need

  • Olive Oil
  • Salt
  • 1 Colander
  • 1 Medium Pot

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

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 8-10 minutes. Reserve ½ cup pasta cooking water. Drain pasta in a colander and set aside. While pasta cooks, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Cut mushrooms into ¼" slices. Stem and mince rosemary. Halve and peel onion. Cut halves into ¼" slices. Mince garlic. Separate steak strips into a single layer and pat dry.

  3. 3

    Cook the Steak Strips

    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. Remove from burner. Transfer steak strips to a plate and rest, 3 minutes. Wipe pan clean and reserve.

  4. 4

    Cook the Vegetables

    Return pan used to cook steak strips to medium heat. Add mushrooms and onion to hot pan and stir occasionally until lightly browned, 4-6 minutes. Stir in garlic, garlic salt, ¼ tsp. salt, and a pinch of pepper until combined.

  5. 5

    Finish Sauce and Finish Dish

    Add cream sauce base, demi-glace, **rosemary, ¼ tsp. salt, a pinch of pepper, and ¼ cup water. Bring to a boil. Once boiling, cook 1 minute. Stir in pasta and steak strips. Return to a boil. Once boiling, remove from burner. Plate dish as pictured on front of card, garnishing with Parmesan. Bon appétit!

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