Cajun Steak Strips and Peppers with Cheddar-Parmesan Polenta

ready in 15 minutes

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk

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 you!
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!

In Your Box (serves 2)

  • Info
    6 tsp. Beef Demi-Glace
  • Info
    2 oz. Shredded Cheddar Cheese
  • Info
    1 oz. Grated Parmesan
  • Info
    ⅓ oz. Butter
  • 2 tsp. Cajun Seasoning
  • 1 Red Bell Pepper
  • ½ cup Polenta
  • 10 oz. Steak Strips

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
    740
  • Carbohydrates
    52g
  • Fat
    37g
  • Protein
    47g
  • Sodium
    1643mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Small Pot
  • 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
  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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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