Beef Sandwich with Caramelized Onions

and seasoned potatoes

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

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

Beefy good sandwich with cheese and onions is one of our favorite things to bring you, and we've got another instant classic here. We've got ranch-y potatoes on the side, too, because we know what you like.

In Your Box (serves 2)

  • 12 oz. Yukon Potatoes
  • 10 oz. Steak Strips
  • Info
    2 Brioche Buns
  • 2 oz. Caramelized Onions
  • Info
    1½ oz. Fontina Cheese Slices
  • ½ oz. Red Wine Vinegar
  • Info
    2 tsp. Beef Flavor Demi-Glace Concentrate
  • Info
    2 tsp. Ranch Seasoning
Contains: Sulfites
Food intolerance information

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Microwave-Safe Bowl
  • 1 Large 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. You may have leftover filling.

  • If using sliced pork, follow same instructions as steak strips in Step 2, stirring occasionally until pork reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes.

  1. 1

    Start the Potatoes

    Cut potatoes into 1" chunks.

    Place potatoes and 2 Tbsp. water in a microwave-safe bowl. Microwave uncovered until tender, 7-8 minutes.

    While potatoes microwave, continue recipe.

  2. 2

    Cook the Steak Strips

    Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with 1/4 tsp. salt and a pinch of pepper.

    Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and steak strips to hot pan. Stir occasionally until browned, 2-3 minutes.

    Add vinegar and bring to a boil. Once boiling, stir in demi-glace, onions, and 2 Tbsp. water. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 2-3 minutes.

    Remove from burner. Transfer steak strips to a plate. Rest, 3 minutes.

    Wipe pan clean and reserve.

  3. 3

    Finish the Potatoes

    Place a medium non-stick pan over medium-high heat and add 1 Tbsp. olive oil.

    Add potatoes to hot pan and stir occasionally until lightly browned, 4-5 minutes.

    Remove from burner. Stir in ranch seasoning.

    While potatoes cook, continue recipe.

  4. 4

    Toast Buns, Assemble Sandwiches, and Finish Dish

    Return pan used to cook steak strips to medium heat.

    Add buns, cut side down, to hot, dry pan. Toast until golden-brown, 1-2 minutes.

    Remove from burner. Halve cheese.

    Plate dish as pictured on front of card, placing cheese on bottom bun and topping with steak strip mixture and top bun. Bon appétit!

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