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
Wave that flag, and salute old Uncle Sam as he rambles by: There are no flavors more Yankee Doodle than salty Ranch and sweet BBQ. Combined together, you've got Mom, the Flag, and Apple Pie topping your flatbread. (The other toppings are delicious as well. Tasty steak, caramelized onions, and gooey cheese make this flatbread de-lightful.)
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
Caramelize the Onions
Halve and peel onion. Slice halves into ¼" strips.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add onion slices to hot pan and stir occasionally until browned, 10-13 minutes.
If pan becomes dry, add water 1 Tbsp. at a time.
Remove from burner. Keep onions in pan.
While onions caramelize, par-bake flatbreads.
Par-Bake the Flatbreads
Place flatbreads directly on oven rack in hot oven and toast until lightly browned, 6-8 minutes
Cook the Steak Strips
Separate steak strips into a single layer and pat dry.
Place pan with onions over medium-high heat. Add steak strips to hot pan. Stir often until no pink remains, 4-6 minutes.
If using ground beef, add to hot pan and cook, breaking up meat with a spoon, until no pink remains, 4-6 minutes.
Remove from burner.
Assemble and Bake the Flatbreads
Place flatbreads on a clean work surface and spread on BBQ sauce evenly. Add steak strip-onion mixture and top with cheese.
Place flatbreads directly on oven rack, with prepared baking sheet below to catch any drips. Bake until cheese melts and flatbreads turn golden brown, 5-7 minutes.
Finish the Dish
Plate dish as pictured on front of card, topping with arugula and ranch dressing (to taste). Bon appétit!
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