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
A note about serious food allergies
Crunch crunch crunch! No, we're not eating potato chips right in your ear… we would never be so rude! We're instead describing the amazing textures of this meal, and the contrasts therein. The tender steak topped with bacon, panko, and green onions, adding a salty, crunchy hit. The potato rounds get “loaded” with panko as well, as well as garlicky salt and pepper and, of course, cheese. Get to crunching! (Away from our ears, please.)
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
Medium Non-Stick Pan
Small 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
Customize It Instructions
If using filets mignon, follow same instructions as sirloin in Steps 2 and 4, cooking until filets reach minimum internal temperature, 5-8 minutes per side. Rest, 3 minutes.
If using chicken breasts, follow same instructions as sirloin in Steps 2 and 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
If using pork chops, follow same instructions as sirloin in Steps 2 and 4, cooking until pork reaches minimum internal temperature, 5-7 minutes per side. Rest, 3 minutes.
Roast the Potatoes
Slice potatoes into ¼" rounds.
Place potato rounds on prepared baking sheet and toss with 1 tsp. olive oil, garlic salt, garlic pepper, half the panko (reserve remaining for topping), and a pinch of salt and pepper. Massage oil and seasoning into potatoes.
Spread into a single layer and roast in hot oven until lightly browned, 20-25 minutes.
Top roasted potato rounds with a pinch of salt and cheese.
While potatoes roast, prepare ingredients.
Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
Pat steaks dry, and season both sides with a pinch of salt and pepper.
Make the Topping
Line a plate with a paper towel.
Place a small non-stick pan over medium-low heat. Add bacon and white portions of green onions to hot pan. Stir occasionally, 1 minute.
Add remaining panko and a pinch of salt. Stir occasionally until beginning to brown, 2-3 minutes.
Remove from burner. Transfer topping to towel-lined plate. Let cool, 5 minutes.
Once cooled, add half the green portions of green onions (reserve remaining for garnish). Set aside.
Cook the Steaks
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add steaks to hot pan. Cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Remove steaks to a plate and tent with foil. Wipe pan clean and reserve.
Make Sauce and Finish Dish
Return pan used to cook steaks to medium-high heat. Add 2 Tbsp. water and demi-glace to hot pan. Bring to a simmer.
Once simmering, cook until slightly reduced and thickened, 30-60 seconds.
Stir in half the sour cream (reserve remaining for garnish) until combined. Remove from burner.
Plate dish as pictured on front of card, topping steaks with topping and sauce. Garnish potatoes with remaining sour cream and remaining green portions of green onions. Bon appétit!
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