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. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.

In Your Box (serves 2)

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

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
  • 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

Customize It Instructions

  • If using flank steak, follow same instructions as steak strips.

  • If using Impossible burger, follow same instructions as steak strips in Step 3, breaking up burger until heated through, 4-6 minutes.

  • If using ground beef, follow same instructions as steak strips in Step 3, breaking up until no pink remains and beef reaches minimum internal temperature, 4-6 minutes.

  • If using chicken breasts, pat dry, and cut into 1” dice. Follow same instructions as steak strips in Steps 3,, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  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, 1 tsp. 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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