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
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.
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
Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry.
Combine potatoes, taco seasoning, 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper in provided tray. Push to one side.
Add poblano to empty side of tray.
Bake uncovered in hot oven, 10 minutes.
Add the Steak Strips
Carefully remove tray from oven.
Separate steak strips into a single layer and pat dry. Add steak strips and garlic salt to poblanos and stir to combine. Tray will be hot! Use a utensil.
Bake the Dish
Bake again uncovered until potatoes are tender and steak strips reach a minimum internal temperature of 145 degrees, 18-20 minutes.
When meal has five minutes left, place rolls directly on oven rack in hot oven, cut side down, and bake until toasted, 3-5 minutes.
Carefully remove tray and rolls from oven. Rest, 3 minutes. Stir cheese into steak-poblano half of tray. Place steak-poblano mixture on bottom roll and top with dressing (to taste), crispy onions, and top roll. Bon appétit!
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Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.