Culinary Collection

Bacon Jalapeño Popper Steak Sandwich

with potato wedges and chipotle pepper jam

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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)

  • 10 oz. Steak Strips
  • 1 oz. Crumbled Bacon
  • ½ tsp. Steak Seasoning
  • 2 oz. Hot Jalapeño Jelly
  • Info
    4 fl. oz. White Cheddar Cheese Sauce
  • Info
    2 tsp. Chipotle Pesto
  • Info
    2 Brioche Bun
  • 1 Jalapeño Pepper
  • 12 oz. Yukon Potatoes
  • 1 oz. Baby Arugula

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
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Medium 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

    Bake the Potatoes

    Cut potatoes into ¼" wedges and pat dry.

    Place potatoes on prepared baking sheet and toss with 1 tsp. olive oil, seasoning blend, and a pinch of pepper. Spread into a single layer.

    Bake in hot oven until golden brown, 30-35 minutes, tossing once halfway through.

    While potatoes cook, prepare ingredients.


  2. 2

    Prepare Ingredients and Make Cheese Sauce

    Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.

    Place a small pot over medium heat and add 1/2 tsp. olive oil. Add bacon and jalapeño to hot pan. Stir occasionally until jalapeño softens, 1-2 minutes.

    Add cream cheese, 1/4 cup water, and a pinch of salt. Bring to a simmer. Whisk or stir vigorously often until cream cheese melts and sauce slightly thickens, 30-60 seconds.

    Remove from burner. Stir in cheese until smooth.

  3. 3

    Cook the Steak Strips

    Separate steak strips into a single layer and pat dry.

    Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil, steak strips, 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, toast buns.

  4. 4

    Toast Buns and Make Jam

    Place buns directly on oven rack in hot oven, cut side up. Toast until lightly browned, 2-3 minutes.

    While buns toast, combine jalapeño jelly and pesto in a microwave-safe bowl. Microwave until warm, 30-45 seconds.

    Carefully remove from microwave and stir to combine.

  5. 5

    Assemble Sandwich and Finish Dish

    Plate dish as pictured on front of card, topping bottom bun with steak strips, cheese sauce, arugula, jam, and top bun. Bon appétit!

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