15 Minute Meal Kit

Alpine-Style Steak and Gouda Sandwich with Potato Salad

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

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 fl. oz. Brewpub Style Mustard
  • 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
  • Info
    2 Smoked Gouda Slices
  • 2 Green Onions
  • Info
    0.84 oz. Mayonnaise

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
    972
  • Carbohydrates
    84g
  • Fat
    48g
  • Protein
    50g
  • Sodium
    1674mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Large Non-Stick Pans
  • 1 Baking Sheet
  • 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 and add 1 tsp. olive oil.
    Add potatoes to hot pan and stir occasionally until golden brown and warmed through, 7-8 minutes. Remove from burner. Transfer potatoes to a mixing bowl and stir in a pinch of salt and pepper. Set aside. While potatoes cook, cook steak strips.

  2. 2

    Cook the Steak Strips

    Separate steak strips into a single layer and pat dry. Coarsely chop. Place another large non-stick pan over 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.

  3. 3

    Toast the Buns

    Separate buns if necessary. Place bottom buns on prepared baking sheet. Place under hot broiler and broil until toasted, 60-90 seconds. Don't text and broil! Keep an eye on the broiler as buns may burn easily. Carefully remove from broiler. Top bottom buns with steak mixture, then cheese. Place top buns on baking sheet. Baking sheet will be hot! Use an oven mitt. Broil again until cheese is melted, 60-90 seconds.

  4. 4

    Finish Potato Salad and Finish Dish

    Thinly slice green onions. Core tomato and thinly slice.
    Add green onions and mustard to bowl with potatoes and stir to combine. Spread mayonnaise on top bun. Plate dish as pictured on front of card, topping steak and cheese with tomato slices, arugula, and top bun. Bon appétit!

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