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
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.
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
Prepare The Ingredients
Core tomato and cut into ½" dice.
Trim cucumber and cut into ¼" dice.
Stem and mince dill.
Add sour cream, dill, and cucumber to a mixing bowl. Stir until thoroughly combined.
Toast The Flatbread
Place flatbreads directly on oven rack and bake in hot oven until lightly browned, 6-8 minutes.
Separate steak strips into a single layer and pat dry.
Place a large non-sick pan over medium-high heat. Add 1 tsp olive oil, steak strips, ¼ tsp salt and a pinch of pepper to pan. Stir occasionally until no pink remains, 4-6 minutes. Add roma tomatoes and cook 1 minute. Remove from heat and stir in banana peppers.
Finish The Dish
Plate dish as pictured on front of card, placing steak strip mixture in flatbreads and top with feta cheese and sour cream mixture. Bon appétit!
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Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.