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
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.
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 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.
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.
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.
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.
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.
Make Sauce and Finish Dish
In a mixing bowl, combine ¼ 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!
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.