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
Are you one of the lucky people whose comfort foods include both an ample bowl of pasta or a nice steak? This meal is tailored to you. And even if your comfort foods are, say, pears and guacamole (weirdo), there's everything to love about cheesy pasta tossed with a medley of fresh vegetables and meaty steak. In fact, if you don't care about comfort at all, you've still got great flavors and that satiated feel from a perfect bowl of pasta. Are you feeling our love for this dish? We've gotten very comfortable with it. (Boo, we know.) Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
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
Medium Non-Stick Pan
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
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Reserve ¼ cup pasta cooking water. Drain pasta in a colander and return to pot to keep warm. Set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Halve and peel onion. Slice halves into thin strips.
Stem, seed, remove ribs, and slice red bell pepper into thin strips.
Trim and thinly slice green onions.
Separate steak strips into a single layer, and pat dry. Season with ¼ tsp. salt and a pinch of pepper.
If using flank steak, follow same instructions. If using Italian sausage remove from casing.
Caramelize the Onion
Place a medium non-stick pan over medium-low heat and add 2 tsp. olive oil.
Add onion and ¼ tsp. salt to hot pan. Stir occasionally until onion is lightly caramelized, 15-20 minutes.
Transfer onion to a plate. Reserve pan; no need to wipe clean.
While onion caramelizes, cook steak strips and peppers.
Cook the Steak Strips and Peppers
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steak strips, red bell pepper, and garlic to hot pan. Stir occasionally until no pink remains on steak strips and peppers are crisp-tender, 5-7 minutes.
If using flank steak, follow same instructions. If using Italian sausage or ground beef, stir occasionally, breaking up with a spoon, until no pink remains, 4-6 minutes.
Stir in reserved pasta water, caramelized onion (to taste), green onions (reserve a pinch for garnish), and ¼ tsp. salt.
Remove from burner.
Make Sauce and Finish Dish
Add cream to pan used to cook onion and place over high heat. Bring to a boil.
Once boiling, remove from burner and stir in Parmesan, pasta, and ¼ tsp. salt. Stir pasta-cream mixture into steak strip-peppers mixture.
Plate dish as pictured on front of card, garnishing with reserved green onions and red pepper flakes (to taste). Bon appétit!
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