Meal Kit

Ciabatta Steak Sandwich with Bacon Aioli

and Parmesan frites

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Eggs, Wheat

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 10 oz. Steak Strips
  • 1 oz. Crumbled Bacon
  • ¼ tsp. Red Pepper Flakes
  • Info
    2 Ciabatta
  • Info
    0.84 oz. Mayonnaise
  • 1 Red Bell Pepper
  • 2 Russet Potatoes
  • Info
    ½ oz. Grated Parmesan
  • Info
    2 tsp. Beef Flavor Demi-Glace Concentrate

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
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 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
  1. 1

    Roast the Fries and Bell Pepper

    Cut potatoes into ¼" sticks. Stem red bell pepper, halve, seed, and remove ribs. Place potato sticks on prepared baking sheet and toss with 2 Tbsp. olive oil until coated. Spread into a single layer on one side. Place red bell pepper on other side of baking sheet cut side down. Drizzle with 1 tsp. olive oil. Roast in hot oven, 15 minutes. Carefully remove from oven and transfer peppers to a plate. Gently flip potato sticks. Roast until lightly browned and tender, 13-15 minutes. While vegetables, make aioli.

  2. 2

    Make the Aioli

    Place a large non-stick pan over medium heat and add bacon to hot pan. Stir occasionally until warmed through and crispy, 1-2 minutes. Transfer bacon to a mixing bowl and combine with mayonnaise and red pepper flakes (to taste). Set aside. Reserve pan; no need to wipe clean.

  3. 3

    Cook the Steak

    Cut red bell pepper into ¼" strips. Careful, pepper may be hot. On a separate cutting board, separate steak strips into a single layer and pat dry. Return pan used to crisp bacon to medium-high heat and add 2 tsp. olive oil. Add steak strips and a pinch of salt and pepper to hot pan and cook undisturbed until lightly browned, 2-3 minutes. Add red bell pepper and stir until no pink remains on steak, 3-4 minutes. Add demi-glace and stir until combined, 60-90 seconds. Transfer steak mixture to a plate. Wipe pan clean and reserve.

  4. 4

    Toast Buns and Finish Fries

    Split ciabatta halves. Return pan used to cook steak to medium heat. Working in batches if necessary, add ciabatta to hot, dry pan, cut side down, and toast until lightly browned, 2-3 minutes. Remove from burner. Transfer fries to another mixing bowl and gently toss with ¼ tsp. salt and Parmesan.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping bottom ciabatta bun with steak mixture, and spreading aioli on top ciabatta bun. Top fries with any remaining Parmesan from mixing bowl. Bon appétit!

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