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

In Your Box (serves 2)

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

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
    857
  • Carbohydrates
    86g
  • Fat
    36g
  • Protein
    49g
  • Sodium
    1741mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 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-stick pan over medium-high heat and add 1 tsp. olive oil. Add steak strips to hot 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. Reserve pan; no need to wipe clean.

  4. 4

    Cook the Vegetables

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

  5. 5

    Make Sauce and Finish Dish

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

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