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
A note about serious food allergies
Ciabatta sounds and tastes like the Ancient Romans discovered the recipe rolling dough in the hot sun, or maybe something Donatello munched on while sculpting his marble. (The Renaissance artist, not the Ninja Turtle. The Ninja Turtle eats pizza.) But ciabatta was invented in the 20th century, in 1982, to be exact. Less than 40 years old, ciabatta makes the perfect vessel for this meaty sandwich, the bread's texture and the bacon aioli coming together like a dream. Not everything needs to be "aged to perfection." Tip: Getting hip to the sticks: halve your potato, then place cut side down. Slice lengthwise into 1/4" slices, then stack half the potato slices and cut again into 1/4" slices.
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.
You Will Need
Large Non-Stick Pan
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
Customize It Instructions
If using flank steak, follow same instructions as steak strips.
If using 20 oz. steak strips, follow same instructions as 10 oz. steak strips, cooking in batches if necessary and seasoning with ¼ tsp. salt and 1/4 tsp. pepper.
Roast the Frites and Bell Pepper
Cut potatoes into ½" sticks and pat dry.
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 empty side, 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 frites. Roast again until lightly browned and tender, 13-15 minutes.
While vegetables roast, make aioli.
Make the Aioli
Place a large non-stick pan over medium heat. 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.
Cook the Steak Strips
Cut red bell pepper into ¼" strips. Careful, pepper may be hot.
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 occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 3-4 minutes.
Add demi-glace and stir until combined, 60-90 seconds.
Remove from burner.
Toast Buns and Finish Frites
Split ciabatta halves.
Place ciabatta directly on oven rack in hot oven and bake until toasted and golden, 2-3 minutes.
Transfer frites to another mixing bowl and gently toss with ¼ tsp. salt and Parmesan.
Finish the Dish
Plate dish as pictured on front of card, topping bottom ciabatta bun with steak strip mixture, and spreading aioli on top ciabatta bun. Top fries with any remaining Parmesan from mixing bowl. Bon appétit!
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