Caprese-Style Steak Strip Flatbreads

with mozzarella

Prep & Cook Time: 10-15 min.

Difficulty Level: Intermediate

Spice Level: Mild

Cook Within: 4 days

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

We've morphed salad into flatbreads, with mozzarella and pesto bringing a very caprese touch here. Now can we morph water into beer? Monday into Friday? Uhhhhh... just try the flatbread.

In Your Box (serves 2)

  • 10 oz. Steak Strips
  • Info
    4 Mini Naan Flatbreads
  • 1 Roma Tomato
  • 4 oz. Marinara Sauce
  • Info
    2 oz. Shredded Mozzarella
  • Info
    1 oz. Basil Pesto
  • ¼ tsp. Red Pepper Flakes

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
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Baking Sheet
  • 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.

  • If using diced chicken thighs, pat dry. Follow same instructions as steak strips in Step 1, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.

  • If using ground turkey, follow same instructions as steak strips in Step 1, breaking up until turkey reaches minimum internal temperature, 7-9 minutes. No need to chop.

  • If using shrimp, pat dry. Follow same instructions as steak strips in Step 1, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side. No need to chop.

  1. 1

    Cook the Topping

    Core tomato and cut into 1/2" dice.

    Pat steak strips dry. Coarsely chop, then separate pieces.

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steak strips, tomato, and 1/4 tsp. salt to hot pan. Stir occasionally until tomato softens, no pink remains on steak, and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.

    Stir in marinara and red pepper flakes (to taste) until warmed through and sauce coats steak, 1-2 minutes.

    Remove from burner. Rest, 3 minutes.

  2. 2

    Par-Bake the Flatbreads

    Place flatbreads on prepared baking sheet, flat-side up. Broil under hot broiler until beginning to brown around edges, 1-2 minutes.

    Don't text and broil! Keep an eye on oven as flatbreads may burn easily under broiler.

    Carefully remove baking sheet from broiler. Baking sheet will be hot! Use an oven mitt.

  3. 3

    Assemble and Bake the Flatbreads

    Flip flatbreads, and top evenly with topping, then cheese.

    Broil again until cheese is melted, 1-2 minutes.

    Carefully remove from broiler.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, topping flatbreads with pesto. Bon appétit!

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