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
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!
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
Medium Non-Stick Pan
Before You Cook
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.
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.
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.
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.
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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