15 Minute Meal Kit

Alpine Steak and Gouda Sandwich with Potato Salad

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Soy

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)

  • Info
    2 oz. Smoked Gouda Slices
  • Info
    2 fl. oz. Brewpub Style Mustard
  • Info
    1 oz. Light Cream Cheese
  • 2 Green Onions
  • 12 oz. Cooked Diced Red Potatoes
  • Info
    2 tsp. Beef Flavor Demi-Glace Concentrate
  • ½ oz. Baby Arugula
  • Info
    2 Pretzel Buns
  • 1 Roma Tomato
  • 10 oz. Steak Strips

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Large Non-Stick Pan
  • 1 Small Pot
  • 1 Mixing Bowl

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

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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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