and cheesy white cheddar fondue potatoes and broccoli
Prep & Cook Time:35-45 min.
Cook Within:6 days
Spice Level:Not Spicy
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
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
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
Start the Vegetables
Cut potatoes crosswise in ¼" rounds.
Place garlic on a piece of foil and form a foil pouch around garlic
Place potatoes on prepared baking sheet and toss with garlic salt and 1 tsp. **olive oil. Massage oil and garlic salt into potatoes.
Spread into a single layer. Place garlic pouch on baking sheet.
Bake in hot oven, 10 minutes.
While potatoes and garlic bake, prepare ingredients.
Prepare Ingredients and Finish Vegetables
Cut broccoli into bite-sized pieces. Combine broccoli, 1 tsp. olive oil, and a pinch of *salt** and pepper in mixing bowl.
Stem and mince thyme
Carefully, remove baking sheet from oven. Remove garlic pouch, and add broccoli. Baking sheet will be hot! Use a utensil.
Spread into a single layer again and bake in hot oven until tender, 12-15 minutes.
While vegetables bake, cook steaks.
Cook the Steak
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 7-10 minutes per side.
Remove from burner. Remove to a plate and tent with foil. Rest, at least 3 minutes.
Make the Cheese Sauce
Combine ¼ cup water, cream cheese, and pinch of salt in a small pot. Place over medium-high heat and bring to a simmer.
Once simmering, stir often until slightly thickened and creamy, 1-2 minutes.
Remove from burner and stir in shredded cheese until completely combined and melted.
Make Butter and Finish Dish
In another mixing bowl, combine butter, thyme roasted garlic, and a pinch of salt until mostly smooth.
Slice steak, if desired.
Plate dish as pictured on front of card, topping steak with butter and vegetables with cheese sauce and crispy onions. Bon appéit!
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