Meal Kit

BBQ-Ranch Steak Flatbread

with caramelized onions and arugula

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

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

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.)

In Your Box (serves 2)

  • 10 oz. Steak Strips
  • Info
    2 Naan Flatbreads
  • 1 Yellow Onion
  • 3 oz. BBQ Sauce
  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • Info
    1½ fl. oz. Buttermilk Ranch Dressing
  • ½ 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
    920
  • Carbohydrates
    90g
  • Fat
    43g
  • Protein
    48g
  • Sodium
    1720mg

Recipe Steps

You Will Need

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

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

  • If using 20 oz. steak strips, follow same instructions as 10 oz. steak strips, working in batches, if necessary.

  • If using diced chicken breasts, pat dry. Follow same instructions as steak strips in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  1. 1

    Caramelize the Onions

    Halve and peel onion. Slice halves into 1/4" strips.

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add onion to hot pan and stir occasionally until browned, 10-13 minutes.

    If pan becomes dry, add water, 1 Tbsp. at a time, as needed.

    Remove from burner. Set aside.

    While onion caramelizes, continue recipe.

  2. 2

    Par-Bake the Flatbreads

    Place flatbreads directly on oven rack in hot oven and toast until lightly browned, 6-8 minutes.

    While flatbreads bake, continue recipe.

  3. 3

    Cook the Steak Strips

    Pat steak strips dry. Coarsely chop, then separate pieces.

    Return pan with onion to medium-high heat. Add steak strips to hot pan. Stir often until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.

    Remove from burner.

  4. 4

    Assemble and Bake Flatbreads

    Place flatbreads on a clean work surface and top evenly with BBQ sauce, steak strip-onion mixture, and 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.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping with arugula and dressing (to taste). Bon appétit!

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