Meal Kit
Chipotle Lime Cheesesteak Sandwich
with savory fajita fries
Prep & Cook Time: 50-60 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Milk, Eggs, Wheat
Chef
Ryan Pugh
Cheesesteak may be partial to the great state of Pennsylvania, but it can pack its bags and travel elsewhere. How about closer to the border between US and Mexico, with some Tex-Mex styling to complete the classic cheese and meat. Chipotle flavors the cheese sauce, and fajita the fries, and a hint of lime perks up the succulent steak strips. A travelling cheesesteak makes new friends and has new adventures! What's the number for the new tv show ideas department?
In Your Box (serves 2)
- 2 Russet Potatoes
- 10 oz. Steak Strips
- 1 Red Bell Pepper
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2 Brioche Buns
- 1 Lime
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2 oz. Shredded Cheddar-Jack Cheese
- 1 Shallot
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1 oz. Light Cream Cheese
- 1 tsp. Chipotle Seasoning
- 1 tsp. Fajita Seasoning
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.
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Nutrition (per serving)
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Calories900
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Carbohydrates95g
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Net Carbs87g
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Fat37g
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Protein49g
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Sodium1540mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Small Pot
- 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
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If using Beyond Sausage, follow same instructions as steak strips in Step 4, breaking up meat until warmed through, 6-8 minutes. Vegetarian sausage will not brown.
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If using diced chicken, pat dry and season with a pinch of salt and pepper. Follow same instructions as steak strips in Step 4, stirring occasionally until browned and chicken reaches minimum internal temperature, 5-7 minutes.
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If using whole chicken breasts, pat dry and season with a pinch of salt and pepper. On a separate cutting board, cut into 1” dice. Follow same instructions as diced chicken above.
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1 Bake the Fries
Cut potatoes into 1/4" fries. Pat dry.
Place fries on prepared baking sheet and toss with 1 tsp. olive oil, fajita seasoning, a pinch of salt, and 1/4 tsp. pepper.Spread into a single layer and bake in hot oven, 15 minutes.Carefully, flip fries. Baking sheet will be hot! Use a utensil. Bake again until golden brown, 12-14 minutes.Season baked fries with a pinch of salt.While fries bake, prepare ingredients. -
2 Prepare Ingredients and Toast Buns
Stem, seed, remove ribs, and cut red bell pepper into 1/4" strips.
Peel and halve shallot. Slice thinly.Halve lime. Cut one half into wedges and juice the other half.Separate steak strips into a single layer and pat dry. Season all over with a pinch of salt and a pinch of pepper.Place a large non-stick pan over medium-high heat. Add buns, cut side down, to hot, dry pan. Toast until lightly browned, 30-60 seconds.Remove buns from pan. Reserve pan; no need to wipe clean. -
3 Start the Filling
Return pan used to toast buns to medium-high heat.
Add 1 tsp. olive oil, red bell pepper, and shallot to hot pan. Stir occasionally until tender, 2-3 minutes. -
4 Finish the Filling
Add steak strips to hot pan and cook undisturbed until browned on one side, 2-3 minutes.
Then stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.Remove from burner and stir in 1 Tbsp. lime juice. Rest, 3 minutes. -
5 Make Cheese Sauce and Finish Dish
Place a small pot over medium heat and add 1/4 cup water, cream cheese, a pinch of salt, and half the chipotle seasoning. Stir until combined, then bring to a simmer.
Once simmering, remove from burner. Stir in cheddar-jack cheese until creamy. Taste, and add remaining chipotle seasoning if desired. Use immediately; sauce will thicken as it cools.Plate dish as pictured on front of card, placing filling on buns and topping with cheese sauce. Bon appétit!
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