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
In our pizzaiola sandwich, we serve roast beef with a sauce made of crushed tomatoes and red wine and top it with fresh basil and mozzarella. Kale and squash round out this comforting dinner.
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
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
Thoroughly rinse produce and pat dry. Peel and halve shallot. Slice halves into thin strips (julienne). Mince garlic. Stem kale and coarsely chop leaves. Halve squash lengthwise and cut into ¼” half-moons. Stem basil, stack leaves, roll into a long cylinder, and slice across the length to create very thin strips (chiffonade).
Start the Sauce
Heat a medium non-stick pan over medium heat. Add 1 tsp olive oil and garlic. Cook 1 minute, add red cooking wine, and cook for an additional minute. Add crushed tomato, sugar, and a pinch of salt and pepper. Cook for 2 minutes.
Warm the Beef
Combine roast beef with sauce, cover, and cook for 3 minutes. Transfer to plate, cover with foil, and set aside. Wipe pan clean. Just heat the beef to warm through (165 degrees) since it's already cooked. Overcooking will make the meat tough.
Sauté the Vegetables
In a medium non-stick pan, heat 1 tsp. olive oil over medium heat. Add shallots and cook until fragrant, about 1 minute. Add kale and cook for 3 minutes. Add squash and cook 2 minutes. Season to taste with salt and pepper. Staggering the cooking of vegetables makes sure they all end up perfectly cooked at the same time.
Assemble the Sandwich
Arrange roast beef on bottom half of a Italian roll. Place sliced fresh mozzarella on top of beef. Add basil over cheese and cover with top half of roll.
Plate the Dish
Place a serving of sautéed vegetables in a serving dish and serve alongside assembled sandwich.
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.