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
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.
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, separate into a single layer and pat dry. Season with 1/4 tsp. salt and a pinch of pepper and follow same instructions as steak strips, cooking in batches if necessary.
If using bacon, line a plate with a paper towel. Place a medium non-stick pan over medium heat and add bacon to hot pan. Flip occasionally until crisp and bacon reaches a minimum internal temperature of 145 degrees, 6-8 minutes. Transfer to towel-lined plate. Top sandwich with bacon.
Bake the Fries
Cut potatoes into ¼" fries and pat fries dry.
Place fries on prepared baking sheet and toss with 2 tsp. olive oil, seasoning 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, prepare ingredients.
Prepare Ingredients and Toast Buns
Halve and peel onion. Cut halves into ¼" slices.
Separate steak strips into a single layer and pat dry.
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. 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.
Caramelize the Onion
Add 1 tsp. olive oil and onions 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.
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 with cheese. Cover, and let cheese melt, 1-2 minutes.
Assemble Sandwich and Finish 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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