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 as steak strips.
If using Italian sausage, remove sausage from casing. Skip seasoning with garlic salt. Follow same instructions as steak strips in Step 3, breaking sausage into smaller pieces with a spoon, until no pink remains, 4-6 minutes.
If using beyond sausage, cut into bite-sized pieces. Skip seasoning with garlic salt. Follow same instructions as steak strips in Step 3, stirring sausage often and breaking up with a spoon, until warmed through, 6-8 minutes. _Vegetarian sausage will not brown.
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 calendar 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, red bell pepper, and ¼ tsp. salt to hot pan and cook undisturbed until charred, 4-6 minutes, stirring once halfway through.
Transfer vegetables to a mixing bowl. 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, 4-6 minutes.
Transfer steak to bowl with vegetables. Keep pan over medium-high heat.
Make the Sauce
Add cream, ¼ cup pasta cooking water, ¼ tsp. salt, and Parmesan to hot pan. Bring to a simmer.
Once simmering, stir occasionally until sauce thickens, 2-3 minutes.
Remove from burner.
In pot used to cook pasta, add pasta, steak strip-vegetable mixture, and sauce. Stir until sauce coats pasta.
If too dry, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.
Make Salad and Finish Dish
In another mixing bowl, combine spinach, tomatoes, and dressing.
Plate dish as pictured on front of card. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.