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
One thing we've learned over the years of providing you with delicious dinners that are easy to make at home: having a meal with both ranch and BBQ sauce is a guaranteed hit. We have the facts, figures, and Excel sheets to prove it. But we've never tried to combine both with the awesome combination of “steak” and “tacos.” These four together might just break our computers, but it'll be worth it to provide you with the flavors you crave. Tip: Easiest way to remove jalapeño stems and seeds: remove ends, then hold upright. Carefully slice the pepper into four pieces, leaving stem and seed to discard.
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
Large 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 diced chicken breast, pat dry and season with ¼ tsp. salt and a pinch of pepper. Follow same instructions as steak strips in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
If using ground beef, follow same instructions as steak strips in Step 2, breaking up meat until no pink remains, 4-6 minutes. Drain excess oil, if desired.
Prepare Ingredients and Pickle Jalapeño
Core tomato and cut into ½" dice.
Stem jalapeño, seed, remove ribs, and slice into thin strips. Wash hands and cutting board after working with jalapeño. Combine jalapeño, rice wine vinegar, and a pinch of salt in a mixing bowl. Set aside at least 5 minutes.
Separate steak strips into a single layer and pat dry. Season with a pinch of salt.
Cook the Steak Strips
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steak strips and onion to hot pan and stir occasionally until browned and steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes.
Remove from burner and stir in BBQ sauce until coated.
Warm the Tortillas
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Finish the Dish
Plate dish as pictured on front of card, filling tortillas with steak strips, cheese, and tomatoes, and topping with ranch dressing and pickled jalapeño (to taste). Bon appétit!
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