Express
Alpine-Style Steak and Gouda Sandwich with Potato Salad
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat, Soy
Chef
Rachel Post
Yo-de-lay, yo-de-lay, yo-de-lay, yo-de-lay eee ooo! That may not be how any of that is spelled, but this sandwich makes us dream we're in the Alps, in a tiny café, with this meaty delicious sandwich and tangy potato salad on the side. We love the mountain life.
In Your Box (serves 2)
- 12 oz. Cooked Diced Red Potatoes
- 10 oz. Steak Strips
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2 Pretzel Buns
- 1 Roma Tomato
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2 fl. oz. Brewpub Style Mustard
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2 Smoked Gouda Slices
- 2 Green Onions
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0.84 oz. Mayonnaise
- ½ oz. Baby Arugula
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2 tsp. Natural Beef Flavor Demi-Glace Concentrate
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)
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Calories970
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Carbohydrates84g
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Net Carbs77g
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Fat48g
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Protein50g
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Sodium1670mg
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
Customize It Instructions
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If using flank steak, follow same instructions as steak strips.
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If using sliced pork, follow same instructions as steak strips in Step 2, stirring occasionally until no pink remains and pork reaches minimum internal temperature, 5-7 minutes.
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If using chicken breasts, pat dry, and, on a separate cutting board, cut into 1” dice. Follow same instructions as steak strips in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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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 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 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 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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