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
All you “meat and potatoes” types out there… this meal is for you. But it's not your typical steak and baked potato with a sprig of parsley and a lemon wedge; this meaty, magnificent meal has some great flourishes to take your taste buds to the next level. Sweet and tangy BBQ sauce crusted by crunchy onions tops the steak with a crown of perfection, and the taters are sweet taters, loaded up with cheese, sour cream, and green onions. Steak and potatoes have simply never been more delicious. Tip: Having trouble cutting that wobbly sweet potato? Trim off 1/4" along its length and cut that section into wedges. Turn sweet potato onto its flat side. You now have a flat base to work with.
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
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 NY Strip Steak, follow same instructions as steaks in Step 2, halving steaks before seasoning. Follow same instructions as steaks in Step 3 and 4, roasting until steaks reach a minimum internal temperature, 11-13 minutes.
If using filets mignon, follow same instructions as steaks in Step 2, 3, and 4, roasting until steaks reach a minimum internal temperature, 10-12 minutes.
If using ribeye, follow same instructions as steaks in Step 2, halving steaks before seasoning. Follow same instructions as steaks in Steps 3 and 4, roasting until steaks reach a minimum internal temperature, 5-7 minutes.
Start the Potatoes
Halve sweet potato lengthwise and cut each half into ½" wedges.
Toss potatoes on prepared baking sheet with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into potatoes.
Spread into a single layer on one half of baking sheet. Roast in hot oven until starting to brown, 18-20 minutes.
Remove from oven. Potatoes will finish cooking in a later step.
While potatoes roast, prepare ingredients.
Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
Coarsely crush crispy onions.
In a mixing bowl, combine BBQ sauce, mayonnaise, white portions of green onions, and Parmesan. Set aside.
Pat steaks dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
Sear the Steak
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Place steaks in hot pan and sear undisturbed until browned, 2-3 minutes per side.
Transfer steaks to empty half of baking sheet.
Finish the Potatoes and Steaks
Top steaks evenly with BBQ sauce mixture.
Roast in hot oven until potatoes are tender and browned, and steaks reach a minimum internal temperature of 145 degrees, 7-9 minutes.
Let roasted steaks and potatoes rest on baking sheet, 5 minutes.
Top potatoes with cheddar cheese.
If using bacon, line a plate with a paper towel. Place a medium non-stick pan over medium heat and add bacon to hot pan. Flip occasionally until crisp, 6-8 minutes. Transfer to towel-lined plate until cool enough to crumble. Top potatoes with bacon.
Finish the Dish
Plate dish as pictured on front of card, topping steak with crispy onions, and garnishing sweet potatoes with sour cream and green portions of green onions. Bon appétit!
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