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
A note about serious food allergies
The 1970s wasn't just an era of gas lines and malaise. It was also the era of fondue, the make-your-own cheese sauce that people made by the light of a lava lamp, while listening to disco. Nothing so dated happening here, with meaty steak strips and funky blue cheese making their own harmony on a delicious pretzel bun. Groovy. Tip: Getting hip to the sticks: halve your potato, then place cut side down. Slice lengthwise into 1/4" slices, then stack half the potato slices and cut again to 1/4" slices.
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
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 flank steak, follow same instructions as steak strips.
If using bacon, line a plate with a paper towel. Place a medium non-stick pan over medium heat and add bacon to hot pan. Flip occasionally until crisp, 6-8 minutes. Transfer to towel-lined plate to remove excess oil. Place on sandwich
Prepare the Ingredients
Cut potatoes into ½" fries.
Core tomato and cut into ½" rounds.
Halve and peel onion. Slice halves into thin strips.
Separate steak strips into a single layer and pat dry.
Bake the Fries
Place potato sticks on prepared baking sheet and toss with 1 Tbsp. olive oil, seasoning rub, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into potatoes.
Spread into a single layer and bake in hot oven until lightly browned, 28-30 minutes, gently flipping halfway through.
While potatoes bake, caramelize onions.
Caramelize the Onions
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add onion and a pinch of salt to hot pan. Cover, and cook undisturbed until starting to soften, 5 minutes.
Uncover, and stir occasionally until onion is lightly caramelized, 10-15 minutes.
If pan becomes dry, add water 1 Tbsp. at a time.
Remove from burner.
Cook the Steak Strips and Sauce
After onions have cooked 5 minutes, place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steak strips to hot pan and stir occasionally until no pink remains, 4-6 minutes.
Transfer steak strips to a plate. Keep pan over medium-high heat.
Add Alfredo sauce and 2 Tbsp. water to hot pan. Bring to a simmer, stirring constantly, 1-2 minutes.
Once simmering, remove from burner.
Toast Buns and Finish Dish
Place buns cut side down directly on rack in hot oven and bake until warm and lightly toasted, 3-4 minutes.
Plate dish as pictured on front of card, placing sauce on bottom bun and topping with tomatoes, steak strips, caramelized onion, blue cheese (to taste), and top bun. Bon appétit!
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