Meal Kit

French Dip Steak Flatbread

with onion and mozzarella

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies

Oh, that meaty, rich sandwich, where you can dip the toughest of breads in au jus for that soft, salty bite; the classic French Dip may need no augmentation or reimagination, but we can't quibble with the results. Perfection just got more perfect, with cheese, deeply caramelized onions, and lean steak strips atop flatbreads, drizzled with a sherry-demi au jus that is au-some. The sandwich is serendipity, but the flatbread is utterly fabulous.

In Your Box (serves 2)

  • 10 oz. Steak Strips
  • Info
    2 Naan Flatbreads
  • 1 Yellow Onion
  • Info
    4 oz. Shredded Mozzarella
  • Info
    4 tsp. Beef Flavor Demi-Glace Concentrate
  • ½ oz. Balsamic Vinegar
  • 1 tsp. Pot Roast Seasoning
  • 1 tsp. Cornstarch
Contains: Sulfites
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • 1 Large Non-Stick Pan
  • 1 Baking Sheet
  • 1 Mixing Bowl

Before You Cook

Cooking Guidelines

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 diced chicken breasts, pat dry and season all over with a pinch of salt and pepper. Follow same instructions as steak strips in Step 3, stirring occasionally until browned and chicken reaches minimum internal temperature, 5-7 minutes.

  • If using ground beef, combine with a pinch of salt and pepper. Follow same instructions as steak strips in Step 3, stirring occasionally until browned and no pink remains on meat, 4-6 minutes.

  1. 1

    Cook the Onion

    Halve and peel onion. Slice halves into thin strips.

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add onion to hot pan and stir occasionally until browned, 10-12 minutes.

    If pan becomes too dry, add water, 1 Tbsp. at a time, and stir until evaporated.

    Transfer to a plate. Reserve pan; no need to wipe clean.

    While onion cooks, separate steak strips into a single layer and pat dry.

  2. 2

    Par-Bake the Flatbreads

    Place flatbreads directly on oven rack and bake in hot oven until lightly browned, 6-8 minutes.

    While flatbreads par-bake, cook steak strips.

  3. 3

    Cook the Steak Strips

    Return pan used to cook onion to medium-high heat and add 1 tsp. olive oil. Add steak strips and seasoning blend to hot pan and stir occasionally until no pink remains, 4-6 minutes.

    Remove from burner.

  4. 4

    Assemble and Bake Flatbreads

    Place flatbreads on a clean work surface. Top both with half the cheese, then caramelized onions and steak strips. Top with remaining cheese.

    Place flatbreads directly on oven rack, with prepared baking sheet on rack below to catch any drips. Bake in hot oven until golden brown and cheese is melted, 5-7 minutes.

    Reserve pan; no need to wipe clean.

    While flatbreads bake, make sauce.

  5. 5

    Make Sauce and Finish Dish

    In a mixing bowl, combine 1/4 cup water and cornstarch until smooth.

    Return pan used to cook steak strips to medium heat and add balsamic vinegar. Bring to a simmer. Once simmering, add demi-glace and cornstarch-water mixture. Stir constantly until thickened, 1-2 minutes.

    Remove from burner.

    Plate dish as pictured on front of card, drizzling sauce over flatbreads. Bon appétit!

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