Cajun Steak Strips and Peppers with Cheddar-Parmesan Polenta
ready in 15 minutes
Prep & Cook Time:10-15 min.
Cook Within:4 days
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
Bring your bayou best out with this ragin' Cajun dish: saucy steak and peppers sitting on a bed of creamy, cheesy polenta. Laissez les bon temp rouler!
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
Prepare the Ingredients
Stem, seed, remove ribs, and cut red bell pepper into thin strips.
Separate steak strips into a single layer and pat dry. Season all over with cajun seasoning.
If using flank steak, follow same instructions. If using ground turkey or ground beef, combine with cajun seasoning.
Cook the Polenta
Once water is boiling, stir in half the demi-glace (reserve remaining for steak strips). Pour in polenta in a steady stream. Whisk constantly until incorporated. Season with ¼ tsp. salt.
Remove from burner and stir in Parmesan, cheddar cheese, and butter. Cover and set aside.
Cook the Peppers and Steak
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add red bell pepper to hot pan and cook undisturbed until starting to soften, 2-3 minutes.
Stir peppers, and push to one side. Add steak strips to empty side of pan and cook undisturbed until starting to brown, 2-3 minutes.
If using flank steak, follow same instructions. If using ground turkey or ground beef, follow same instructions and break into small pieces until starting to brown, 4-5 minutes.
Stir in remaining demi-glace and 2 Tbsp. water and bring to a simmer. Once simmering, stir occasionally until liquid thickens to coat steak and no pink remains on meat, 2-3 minutes.
If using flank steak, follow same instructions. If using ground turkey or beef, cook until no pink remains, 3-4 minutes.
Finish the Dish
If polenta is too stiff, stir in warm water, 1 Tbsp. at a time.
Plate dish as pictured on front of card, topping polenta with peppers and steak. Bon appétit!
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