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.
Chop bell peppers into 1-inch pieces
Slice onions into 1-inch pieces
Make Cheese Sauce
In a small sauce pot over medium high heat, add ¼ cup water and cream cheese. Whisk until dissolved and mixture is simmering. Add cheddar and stir until melted and smooth.
In a 400 degree oven, toast flatbread directly on the rack for 5-6 minutes.
In a large nonstick pan over medium high heat, add 1 tsp olive oil. Add peppers, onions, garlic, ¼ tsp of salt and a pinch of pepper. Cook until vegetables are softened, 5-7 minutes.
Bake Flatbread and Cook Steak
Spread cheese on top of flatbread. Top with vegetable mixture. Bake in hot oven for 4-5 minutes or until flatbread is crispy.
Meanwhile in the same pan as the vegetables over medium high heat, add 1 tsp olive oil. Add beef and seasoning and cook until beef is no longer pink, 4-5 minutes.
Finish The Dish
Top flatbread with cooked steak strips and chopped tomatoes.
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