Express
Philly Cheesesteak Tacos
with mushrooms, peppers, and onions
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Wheat
Chef
Ryan Pugh
Now, this is a description all about how; the cheese steak now flipped-turned upside down; And I'd like to have a minute; Just sit right there; We'll tell you how this meal became the fresh tacos you'll prepare.
In Your Box (serves 2)
- 10 oz. Steak Strips
- 6 oz. Pepper and Onion Mix
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6 Small Flour Tortillas
- 4 oz. Cremini Mushrooms
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1½ oz. Sliced Smoked Provolone
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1 oz. Light Cream Cheese
- 2 Green Onions
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4 tsp. Natural Beef Flavor Demi-Glace Concentrate
- ½ tsp. Garlic Salt
- ¼ tsp. Red Pepper Flakes
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.
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Nutrition (per serving) bP8bN5Oz
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Calories670
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Carbohydrates55g
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Net Carbs53g
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Fat32g
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Protein43g
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Sodium1620mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small 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
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If using 20 oz. steak strips, follow same instructions as 10 oz. steak strips, working in batches if necessary.
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If using diced chicken breasts, pat dry. Follow same instructions as steak strips in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using ground beef, follow same instructions as steak strips in Step 2, breaking up beef until no pink remains and beef reaches minimum internal temperature, 4-6 minutes.
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1 Prepare the Ingredients
Cut mushrooms into 1/4" slices.
Tear cheese slices into 1" pieces.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Separate steak strips into a single layer and pat dry. On a separate cutting board, coarsely chop and season all over with garlic salt.
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2 Cook the Filling
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add white portions of green onions, pepper and onion mix, and mushrooms to hot pan. Stir occasionally until starting to soften, 1-2 minutes.
Add steak strips and stir occasionally until no pink remains and steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes.
Stir in 1/4 cup water and demi-glace. Bring to a simmer. Once simmering, stir occasionally until liquid is almost entirely evaporated and coats steak, 3-4 minutes.
Remove from burner. Rest, 3 minutes.
While filling cooks, heat tortillas and make cheese sauce.
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3 Warm the Tortillas
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
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4 Make Cheese Sauce and Finish Dish
Place a small pot over medium heat and add cream cheese and 1/4 cup water. Bring to a simmer. Once simmering, stir until melted and combined, 30-60 seconds.
Remove from burner and stir in cheese pieces. Taste, and add a pinch of salt and pepper, if desired. If sauce stiffens, reheat over low heat and stir in additional 1 Tbsp. water, if necessary.
Plate dish as pictured on front of card, filling tortillas with steak mixture and topping with cheese sauce. Garnish with green portions of green onions and red pepper flakes (to taste). Bon appétit!
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