With Romaine Salad and Spicy White Wine Vinaigrette
Prep & Cook Time:25-35 min.
Cook Within:6 days
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
Philadelphia has been the center of many important contributions to the United States: Benjamin Franklin, the Declaration of Independence, and the Eagles' 1991 "Gang Green" defense, just to name a few. But the cheesesteak may be chief in our hearts, and we salute this great achievement. We've sidestepped the authenticity debate (Cheese Whiz is involved) by serving it in pizza form with tender shaved roast beef, caramelized onion, and a creamy cheddar sauce. One bite and you'll be feeling the brotherly love.
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
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
Peel and halve yellow onion (julienne). Slice into thin strips. Mince garlic. Cut end off romaine, halve lengthwise, then coarsely chop. Halve grape tomatoes. Coarsely chop roast beef into 1" pieces.
Make Cheese Sauce
Heat 1 tsp. olive oil in a medium pan over medium heat. Add garlic and cook 2 minutes. Add evaporated milk and simmer 5 minutes. Whisk in cheddar cheese (reserving ¼ for pizza topping) and simmer 2 minutes until sauce is thick enough to coat the back of a spoon and adhere to pizza. Season with a pinch of salt and pepper.
Spread cheese sauce on top of naan flatbreads. Evenly divide roast beef between both, then top each with reserved cheddar cheese. Place assembled pizzas in oven directly on oven rack. Place baking sheet on the rack just below to catch any drippings, and bake 10-12 minutes. Wipe pan with cheese sauce clean.
Caramelize Onions and Make Vinaigrette
While pizza cooks, heat 1 tsp. olive oil in pan used for cheese sauce over medium-high heat. Add onions and cook about 5 minutes, stirring constantly until onions start to slightly char. Add ¼ cup water to pan and cook, while stirring, until evaporated, about 5 minutes. In a large mixing bowl, combine sugar, white wine vinegar, 2 tsp. olive oil, half the red pepper flakes (start with a small amount, taste, and add more if desired), and a pinch of salt. Whisk together thoroughly and set aside.
Remove pizzas and baking sheet from oven, turn broiler on high, and transfer pizzas to baking sheet (careful, it will be hot) and into broiler 1 minute until cheese becomes bubbly. Remove from oven and top with caramelized onions.
Plate the Dish
Toss romaine, grape tomatoes, and vinaigrette together and divide between two plates. Slice each pizza, garnish with remaining red pepper flakes (to taste), and place alongside salad.
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