French Onion Steak Risotto

with two cheeses and croutons

Prep & Cook Time: 45-55 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

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 you!
A note about serious food allergies

Combine creamy, rich risotto with the cheesy, onion-y punch of French onion flavors, and what do you have? This bad boy here, and by “bad” we mean, of course, the most delicious dinner you'll have all week. Steak strips augmented by demi-glace and onions, get finished in bath of glorious butter, served atop a super-cheesy risotto and topped with more cheese, parsley, and crunchy croutons. (For what is French onion without bread? Exactly our point.) Tip: Easier way to mince parsley? Gather them all in one hand and lay on the cutting board. Use your knife in rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!

In Your Box (serves 2)

  • Info
    2 oz. Grated Parmesan
  • Info
    ⅓ oz. Butter
  • ¼ oz. Parsley
  • Info
    4 tsp. Beef Demi-Glace
  • ½ cup Arborio Rice
  • Info
    1 oz. Seasoned Croutons
  • 1 Yellow Onion
  • Info
    1 oz. Shredded Asiago Cheese
  • 10 oz. Steak Strips

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
    841
  • Carbohydrates
    65g
  • Fat
    42g
  • Protein
    52g
  • Sodium
    1599mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 2 Medium Pots

Before You Cook

  • 1

    Prepare the Ingredients

    Halve and peel onion. Slice halves into thin strips. Mince parsley (no need to stem). Coarsely crush croutons. Separate steak strips into a single layer and pat dry. Season with a pinch of salt and pepper. If using flank steak, follow same instructions and season same amount. If using ground beef, season same amount.

  • 2

    Start the Risotto

    Place another medium pot over medium-high heat and add 2 tsp. olive oil. Add rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes. Add 1 cup boiling water to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.

  • 3

    Finish the Risotto

    Add ½ cup boiling water and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes. Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left. Remove from burner and stir in Parmesan, ¼ tsp. salt, and a pinch of pepper. Cover and set aside.

  • 4

    Cook the Onions

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add onions and a pinch of salt to hot pan and stir often until softened and browned, 6-8 minutes. If browning too quickly, add 1 Tbsp. water to hot pan and cook until evaporated. Remove onions to a plate. Wipe pan clean and reserve.

  • 5

    Finish Steak and Finish Dish

    Return pan used to cook onions to medium-high heat and add 2 tsp. olive oil. Add steak strips to hot pan and stir often until no pink remains, 4-6 minutes. If using flank steak or ground beef, follow same instructions and cook until no pink remains, 4-6 minutes. Stir in cooked onions, demi-glace and 1 Tbsp. water until combined. Remove from burner and swirl in butter. Plate dish as pictured on front of card, topping rice with steak strips and garnishing with Asiago, parsley, and croutons. Bon appétit!

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