Meal Kit
Poblano Aioli Steak Strip Sando
food processor recommended
Prep & Cook Time: 40-50 min.
Spice Level: Spicy
Cook Within: 6 days
Contains: Milk, Eggs, Wheat
- Fiber-Rich
- Protein-Packed
Chef
David Welch
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 2)
- 2 Russet Potatoes
- 10 oz. Steak Strips
- 2 Brioche Buns
- 1 Poblano Pepper
- 1.32 oz. Mayonnaise
- 2 Pepperjack Cheese Slices
- ⅖ oz. Mushroom Broth Concentrate
- 2 Garlic Cloves
- ½ tsp. Potato Spice Seasoning
- ½ tsp. Fiesta 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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Calories1030
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Carbohydrates89g
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Net Carbs83g
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Fat56g
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Protein46g
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Sodium1950mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Baking Sheets
- 1 Food Processor
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Roast the Wedges
Cut potatoes into 1/4" wedges and pat dry.
Place wedges on one prepared baking sheet. Toss with 2 tsp. olive oil, a pinch of salt and pepper, and potato spice seasoning. Spread into an even layer.Roast in hot oven, 25-30 minutes, flipping once halfway through.Carefully remove from oven.While wedges roast, continue recipe. -
2 Roast the Poblanos and Garlic
Halve poblanos lengthwise, seed, and slice into 1/2” strips. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.
Place poblanos on one half of second prepared baking sheet. Toss with 2 tsp. olive oil and a pinch of salt. Spread into an even layer on their side.Halve garlic. Place garlic halves and 1 tsp. olive oil on a piece of foil and form a foil pouch around garlic.Place garlic pouch, opening-side up, on empty side of sheet.Roast in hot oven until poblanos and garlic are tender and browned, 15-20 minutes.Carefully remove from oven.While vegetables roast, continue recipe. -
3 Cook the Steak Strips
Pat steak strips dry. Coarsely chop, then separate pieces.
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.Add steak strips, fiesta seasoning, and a pinch of salt and pepper to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.Add mushroom base and 1/4 cup water. Stir to combine and bring to a simmer.Once simmering, remove from burner. Rest, 3 minutes. -
4 Make the Poblano Aioli
Transfer poblanos (use less if spice-averse) and garlic to a food processor. Reserve baking sheet and replace foil, if necessary.
Pulse poblanos and garlic in food processor until slightly chunky, 15-20 seconds.For a smoother texture, pulse for 20-30 seconds.Transfer poblano mixture to a mixing bowl. Stir in mayonnaise and a pinch of salt until combined. Set aside.Alternatively, skip processing. Finely chop ingredients and combine in a mixing bowl with mayonnaise and a pinch of salt. -
5 Toast Sandwiches and Finish Dish
Place bottom buns, cut-side up, on one half of reserved baking sheet. Evenly top with steak strips then cheese (to taste).
Place top buns, cut-side down, on empty side of sheet.Bake in hot oven until cheese is melted and buns are slightly toasted, 2-3 minutes.Carefully remove from oven.Plate dish as pictured on front of card, topping cheese and steak strips with poblano aioli (to taste), then top bun. Bon appétit!
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