15 Minute Meal Kit
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

Chef
Patrick Le Beau
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)
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- 10 oz. Steak Strips
- ½ cup Polenta
- 1 Red Bell Pepper
- 2 tsp. Cajun Seasoning
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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.
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Nutrition (per serving)
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Calories740
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Carbohydrates52g
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Fat37g
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Protein47g
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Sodium1643mg
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
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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.
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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.
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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.
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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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