Family Meal Kit
Parmesan Fondue Steak
with goat cheese asparagus and potato wedges
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 6 days
Contains: Milk
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Under %{max_calories} caloriesOver 30g protein
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 4)
- 4 Russet Potatoes
- 20 oz. Beef Top Round Steaks
- 8 oz. Asparagus
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2 oz. Creme Fraiche
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1 oz. Goat Cheese
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½ oz. Shredded Parmesan Cheese
- 2 tsp. Garlic Pepper
- 2 tsp. Portuguese Piri Piri Blend
- ½ tsp. Garlic and Parsley Seasoning
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.
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Nutrition (per serving)
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Calories530
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Carbohydrates38g
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Net Carbs34g
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Fat24g
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Protein39g
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Sodium1000mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
- 1 Microwave
Before You Cook
Cooking Guidelines
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
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 3-4 minutes per side.
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1 Start the Vegetables
Cut potatoes into 1/4" wedges and pat dry.
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil and piri piri seasoning (use less if spice-averse). Spread into an even layer. Kids not a fan of extra heat? Feel free to skip/reduce the piri piri seasoning.Roast in hot oven, 20 minutes.While potatoes roast, continue recipe. -
2 Prepare the Ingredients
Trim woody ends off asparagus and cut in half.
Pat steaks dry. Season both sides with 3/4 the garlic pepper (reserve remaining for cheese sauce) and 1/4 tsp. salt. -
3 Add Asparagus and Finish Vegetables
After 20 minutes, carefully remove sheet from oven. Carefully flip potatoes and push to one side of sheet. Sheet and potatoes will be hot! Use a utensil.
Place asparagus on now-empty side of sheet and toss with 2 tsp. olive oil, garlic and parsley seasoning, 1/4 tsp. salt, and a pinch of pepper. Spread into an even layer on their side.Roast in hot oven until vegetables are slightly browned and tender, 12-15 minutes.Carefully remove from oven. If asparagus are thinner than a pencil, check for doneness sooner.While vegetables roast, continue recipe. -
4 Cook the Steaks
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Working in batches if necessary, add steaks to hot pan. Cook until steaks reach desired doneness, or 3-5 minutes per side for medium/medium-well.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.Remove from burner. Rest, 3 minutes.While steaks cook, continue recipe. -
5 Make Cheese Sauce and Finish Dish
In a microwave-safe bowl, combine creme fraiche, shredded cheese, 2 Tbsp. water, and remaining garlic pepper. Microwave uncovered until cheese is melted, 15-30 seconds.
Carefully remove from microwave and stir to combine.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Microwave again uncovered until heated through, 15-30 seconds.Carefully remove from microwave.Plate dish as pictured on front of card, topping steak with cheese sauce. Garnish asparagus with goat cheese (crumbling with your hands, if needed). Bon appétit!
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