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: Best way to remove ribs and seeds from a red bell pepper? Cut off top and bottom of pepper, then either carefully cut or tear out the seed portion.
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.
If using ground turkey, follow same instructions as steak strips in Steps 2 and 3, cooking, breaking up with a spoon, until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.
If using ground pork, follow same instructions as steak strips in Steps 2 and 3, cooking, breaking up meat with a spoon, until no pink remains and pork reaches minimum internal temperature, 5-7 minutes. Drain fat from pan, if desired.
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 12-14 minutes.
Reserve ½ cup pasta cooking water. Drain pasta in a colander and set aside.
Reserve pot; no need to wipe clean.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Halve and peel onion. Cut halves into ¼" slices.
Stem, seed, remove ribs, and cut red bell peppers into ¼" strips.
Separate steak strips into a single layer and pat dry. Season all over with garlic salt.
Cook the Vegetables and Steak Strips
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add onion and red bell pepper to hot pan and cook undisturbed until charred, 4-6 minutes, stirring once halfway through.
Transfer onion-pepper mixture to a mixing bowl and season with ¼ tsp. salt.
Keep pan over medium-high heat and add 2 tsp. olive oil.
Working in batches if needed, add steak strips to hot pan. Stir occasionally until no pink remains and steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes.
Transfer steak to bowl with vegetables. Keep pan over medium-high heat.
Make the Sauce
Add cream, half the pasta cooking water, ¼ tsp. salt, and Parmesan to hot pan. Bring to a simmer.
Once simmering, cook until sauce thickens, 2-3 minutes.
Remove from burner.
In pot used to cook pasta, return pasta from colander and combine with sauce and steak strip-vegetable mixture. Stir until sauce coats pasta.
If too dry, add pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.
Make Salad and Finish Dish
In a mixing bowl, combine spinach, tomatoes, and dressing.
Plate dish as pictured on front of card. Bon appétit!
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