Mince chives. Halve and peel onion. Slice halves into thin strips. Cut potatoes into ½" dice. Peel, trim, and cut carrot into ½" slices on an angle. Separate steak strips into a single layer and pat dry. Season all over with ¼ tsp salt and a pinch of pepper.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steak strips to hot pan and stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 160 degrees, 4-6 minutes. Transfer steak strips to a plate. Reserve pan; no need to wipe clean.

Remove puff pastry from refrigerator. Place on prepared baking sheet. Bake in hot oven until golden brown, 10-12 minutes. While pastry bakes, cook vegetables.

Return pan used to cook steak strips to medium-high heat and add 2 tsp. olive oil. Add onion to hot pan and stir occasionally until browned, 4-5 minutes. Stir in potatoes, carrot, and ½ cup water. Bring to a simmer. Once simmering, cover and cook until tender, 10-12 minutes. Uncover, and stir in bacon, demi-glace, red wine, cheese spread, ¼ tsp. salt, and a pinch of pepper. Bring to a simmer again. Once simmering, add ½ cup water and return to a simmer. Simmer until slightly thickened, 5-7 minutes. Stir in beef until warmed through, 2-3 minutes.

Plate dish as pictured on front of card, topping puff pastry with beef and vegetables and garnishing with chives. Bon appétit!