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
You got your Philly, you got your Italian Beef (Chicago's finest, go Bulls!), but not every beef sandwich that's great comes from America. Let's go well south of the border to Argentina, home of the chimichurri, which tastes as fun as it sounds. Spicy, light, and lively, it dresses the steak sandwich up in something truly lovely. Sprinkle on a little cheese, and you've got your new go-to steak sammy.
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 20 oz. steak strips, follow same instructions as 10 oz. steak strips, cooking in batches if necessary until steak strips reach minimum internal temperature.
If using Impossible Burger, follow same instructions as steak strips in Step 4, breaking up burger until heated through, 4-6 minutes.
If using 14 oz. NY strip steak or 28 oz. NY strip steak, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions to start as steaks strips in Step 4, cooking in batches if necessary until steak reaches a minimum internal temperature, 7-10 minutes per side. Remove steaks from pan and continue with Step 4, starting with adding the beef demi-glace. Rest steaks 3 minutes, then slice into 1/4" slices. And steak, then sauce to sandwiches.
Roast the Potatoes
Cut potatoes into 1" pieces.
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, taco seasoning, and a pinch of salt and pepper.
Spread into a single layer and roast until tender and lightly browned, 15-20 minutes
While potatoes cook, prepare ingredients.
Prepare the Ingredients
Mince cilantro, leaves and stems
Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.
Separate steak strips into a single layer and pat dry.
Make the Chimichurri
Combine cilantro, garlic, jalapeño (to taste), 1 Tbsp. olive oil, 1 Tbsp. water, and a pinch of salt and pepper in a mixing bowl. Set aside.
Cook the Steak Strip Mixture
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil 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.
Add beef demi-glace, herb and goat cheese (crumbling with your hands if needed), 2 Tbsp. water, and a pinch of pepper. Stir occasionally until combined, 1-2 minutes.
Top with mozzarella and remove from burner.
Toast Rolls and Finish Dish
Open French rolls. Place rolls, cut side down, directly on oven rack in hot oven and toast until slightly golden, 2-3 minutes.
Carefully remove from oven.
Plate dish as pictured on front of card, topping roll with steak strip mixture and chimichurri. Bon appétit!
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