Meal Kit

Cowboy Steak Sandwich

with chile-cumin oven fries

Prep & Cook Time: 35-45 min.

Difficulty Level: Intermediate

Spice Level: Spicy

Cook Within: 6 days

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 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

Ba de de da de de da de de da de de da de de da… Bonanza! Or Gunsmoke (don't know the theme). Or any of those other Western TV shows that existed far, far before we were born. You'll be transported to a cowboy life, televised or not, when you take a bite of this meaty good steak sandwich, with melty mozzarella and zesty green chili aioli. And if that doesn't tumble your tumbleweed, the oven fries on the side, with chile and cumin, will get you back up on that horse and riding into the sunset. Tip: Wonder how to make fries? Slice a small piece off your tater so you have something to stand it on. Then make 1/4" slices, moving front to back and down. Those slices will be easy to cut into 1/4" fries.

In Your Box (serves 2)

  • 2 Russet Potatoes
  • 10 oz. Steak Strips
  • Info
    2 Potato Rolls
  • 1 Yellow Onion
  • Info
    2 fl. oz. Green Chili Aioli
  • Info
    2 oz. Havarti Cheese Slices
  • Info
    2 tsp. Natural Beef Flavor Demi-Glace Concentrate
  • 1 Tbsp. Chile and Cumin Rub
  • 2 Garlic Cloves

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
  • Cooking Spray
  • 1 Baking Sheet
  • 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 20 oz. steak strips, follow same instructions as 10 oz. steak strips, working in batches, if necessary.

  • If using diced chicken breasts, pat dry. Follow same instructions as steak strips in Step 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  • If using diced chicken thighs, follow same instructions as above.

  • If using sirloin steaks, pat dry. Cook steaks in another medium non-stick pan over medium-high heat with 1 tsp. olive oil until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Slice, if desired.

  1. 1

    Bake the Fries

    Cut potatoes into 1/4" fries and pat dry.

    Place fries on prepared baking sheet and toss with 1 tsp. olive oil, chile and cumin rub, and a pinch of salt and pepper. Massage oil and seasoning into fries.

    Spread into a single layer and bake in hot oven until lightly browned, 25-30 minutes, gently tossing fries halfway through.

    While fries bake, continue recipe.

  2. 2

    Prepare Ingredients and Toast Buns

    Halve and peel onion. Cut halves into 1/4" slices.

    Mince garlic.

    Pat steak strips dry. Coarsely chop, if desired, then separate pieces.

    Place a large non-stick pan over medium-high heat and spray with cooking spray. Add buns, cut side down, to hot pan and toast until lightly browned, 2-3 minutes.

    Remove toasted buns from pan. Keep pan over medium-high heat.

  3. 3

    Caramelize the Onion

    Add 1 tsp. olive oil and onion to hot pan. Stir often until browned and tender, 6-8 minutes.

    If browning too quickly, add water, 1 Tbsp. at a time, and stir until water is evaporated.

    Stir in garlic and a pinch of salt and pepper. Cook until aromatic, 30-60 seconds.

  4. 4

    Cook the Steak Strips

    Add steak strips to hot pan. 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 demi-glace.

    Make two steak strip-onion piles and top each with cheese. Cover, and let cheese melt, 1-2 minutes.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, spreading green chili aioli (to taste; it's spicy!) on bottom bun and topping with steak strip-onion pile and top bun. Bon appétit!

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