Meal Kit

Cheesy Steak Strip Torta

with guacamole and black beans

Prep & Cook Time: 30-40 min.

Difficulty Level: Expert

Spice Level: Medium

Cook Within: 6 days

Contains: Milk, 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

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In Your Box (serves 2)

  • 10 oz. Steak Strips
  • Info
    2 French Rolls
  • 4 oz. Black Beans
  • 1 Poblano Pepper
  • 2 oz. Pico de Gallo Guacamole
  • Info
    2 oz. Shredded Mozzarella
  • 1 Shallot
  • Info
    1 oz. Chipotle Crema
  • ½ fl. oz. Sherry Wine
  • 1 tsp. Chile and Cumin Rub
Contains: Sulfites
Food intolerance information

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
  • Pepper
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Mixing Bowl
  • 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 diced chicken breasts, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  1. 1

    Prepare the Ingredients

    Drain beans (reserve 1 Tbsp. bean liquid for next step).

    Peel and halve shallot. Slice thinly.

    Stem poblano, seed, and cut into 1/4" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

    Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with half the chile and cumin rub (reserve remaining for beans).

  2. 2

    Quick-Pickle Shallots and Cook Beans

    In a mixing bowl, combine shallots, vinegar, and a pinch of salt and pepper. Set aside.

    Place a small pot over medium heat and add 1 tsp. olive oil.

    Add beans, reserved bean liquid, and remaining chile and cumin rub to hot pot. Bring to a simmer.

    Once simmering, stir occasionally until beans have softened, 3-5 minutes.

    Gently mash beans until consistency of mashed potatoes. If too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.

    Remove from burner.

    While beans cook, continue recipe.

  3. 3

    Cook the Poblanos and Steak Strips

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add poblanos to hot pan and stir occasionally until browned and slightly tender, 3-5 minutes.

    Add steak strips and stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.

    Remove from burner. Rest, 3 minutes.

  4. 4

    Assemble the Tortas

    Halve rolls. Place rolls directly on oven rack and broil under hot broiler until warm and lightly toasted, 3-5 minutes.

    Spread mashed beans on each bottom roll half. Top with steak strip mixture and cheese.

  5. 5

    Broil Rolls and Finish Dish

    Place assembled tortas on prepared baking sheet and place under hot broiler (set aside top halves). Broil until cheese is bubbling and starting to brown, 2-3 minutes.

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

    Carefully remove from broiler.

    Plate dish as pictured on front of card, dividing guacamole, crema, and quick-pickled shallots (to taste) evenly between each bottom roll half, then adding top roll half. Bon appétit!

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