Caramelized Onion Butter NY Strip Steak
with stuffed mushrooms and potatoes
Prep & Cook Time: 45-55 min.
Difficulty Level: Expert
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
We didn't just stuff the mushrooms! We also made sure your plate was stuffed and so was your stomach! With sweet and savory steak, crispy potatoes, and cheesy mushrooms, this meal is a hit any day of the week!
In Your Box (serves 2)
- 16 oz. USDA Choice New York Strip Steak
- 12 oz. Yukon Potatoes
- 8 oz. Cremini Mushrooms
- 1 fl. oz. White Cooking Wine
- ½ oz. Caramelized Onion Jam
- 1 tsp. Seasoned Salt Blend
- 3 Thyme Sprigs
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) Vqmj95O7
You Will Need
- Olive Oil
- Cooking Spray
- 1 Mixing Bowl
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
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 pork chops, follow same instructions as steak in Steps 1 and 5, cooking until pork chop reaches minimum internal temperature, 3-5 minutes per side. Rest, 3 minutes. Pork chop thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.
If using chicken breasts, follow same instructions as steak in Steps 1 and 5, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
If using sirloin steak, follow same instructions as NY strip steak in Steps 1 and 5.
Prepare Ingredients and Make Caramelized Onion Butter
Remove stems from mushrooms. Finely chop stems and reserve caps whole.Thinly slice potatoes.Stem thyme.Pat steaks dry and season both sides with half the seasoned salt (reserve remaining for mushrooms).In a mixing bowl, combine softened butter and onion jam.
Start the Mushrooms and Potatoes
Arrange mushroom caps, gill side up, on one side of prepared baking sheet. Spread into a single layer. On other half of baking sheet, combine potatoes with 1 Tbsp. olive oil, 1 tsp. thyme, and remaining seasoned salt. Spread into a single layer on their side.Roast in hot oven until mushrooms release juices, 10-12 minutes.Carefully remove from oven and flip mushrooms and potatoes. Roast in hot oven until starting to soften, 8-10 minutes.While mushrooms and potatoes roast, continue recipe.
Make the Filling
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add panko to hot pan and stir occasionally until lightly toasted, 2-3 minutes.Transfer panko to a plate. Keep pan over medium-high heat and add 2 tsp. olive oil, mushroom stems, and a pinch of salt. Stir occasionally until tender, 3-4 minutes.Add wine and stir occasionally until mostly evaporated, 1-2 minutes.Stir in cheese spread until melted, 30-60 seconds.Add toasted panko and stir to combine. Remove from burner.
Finish the Mushrooms and Potatoes
Carefully remove baking sheet from oven.Flip roasted mushroom caps and fill with filling. Sheet will be hot! Use a utensil. Wipe pan clean and reserve.Roast in hot oven until filling is browned and potatoes are tender, 10-12 minutes.While potatoes and mushrooms roast, continue recipe.
Cook Steaks and Finish Dish
Return pan used to cook filling to medium heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.Remove from burner. Rest, 3 minutes.Plate dish as pictured on front of card, topping steak with caramelized onion butter. Bon appétit!
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