Remove puff pastry from refrigerator. Remove any sheets of paper from between puff pastry, if necessary. Cut puff pastry into four equally-sized squares.

Place squares on prepared baking sheet. Top evenly with half the cheese (reserve remaining for garnish).

Bake in hot oven until "puffed" and golden brown, 8-10 minutes.

While pastry bakes, stem thyme and coarsely chop.

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

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add steak strips and carrot and celery blend to hot pan. Stir occasionally until vegetables begin to soften, no pink remains on steak strips, and steak strips reach a minimum internal temperature of 145 degrees, 5-7 minutes.

Stir flour into hot pan until no dry flour remains in pan.

Add wine. Stir until reduced by half, 30-60 seconds.

Stir in 11/2 cups water, demi-glace, and a pinch of salt and pepper until combined. Bring to a boil.

Once boiling, reduce heat to medium. Simmer until slightly thickened and smooth, 2-3 minutes.

Stir in peas, garlic salt, 1 tsp. thyme, and 1/4 tsp. salt. Then stir occasionally until peas are heated through, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping steak strips and vegetables with puff pastry and remaining cheese. Bon appétit!