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
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Start the Potato Salad
Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil. Add potatoes to hot pan and stir occasionally until golden brown and warmed through, 7-8 minutes.
Transfer potatoes to a mixing bowl, and stir in a pinch of salt and pepper. Reserve pan; no need to wipe clean.
While potatoes cook, prepare cheese sauce.
Make the Cheese Sauce
Place a small pot with ½ cup water over medium-low heat. Add cream cheese to hot pan and stir until melted, 2-4 minutes.
Tear Gouda into small pieces. Add Gouda, one piece at a time, to pan, and stir constantly until fully combined, 2-3 minutes.
Season with a pinch of pepper. Remove from burner.
While cheese sauce cooks, cook steak strips.
Cook the Steak
Separate steak strips into a single layer and pat dry.
Return pan used to cook potatoes to medium-high heat and spray with cooking spray. Add steak strips, demi-glace, 1 Tbsp. water, and a pinch of salt and pepper to hot pan. Stir occasionally until no pink remains and steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes.
Remove from burner. Rest, 3 minutes.
While steak strips cook, finish potato salad.
Finish Potato Salad and Finish Dish
Thinly slice green onions.
Thinly slice tomato.
Add green onion and mustard to bowl with potatoes and stir to combine.
Plate dish as pictured on front of card, topping bottom bun with steak mixture, cheese sauce, tomato slices, and baby arugula. Bon appétit!
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