Meal Kit

Roast Beef Pizzaiola

With Sauteed Kale and Yellow Squash

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

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 you!
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.

In Your Box (serves 2)

  • 1 Shallot
  • 2 Garlic Cloves
  • 4 oz. Kale
  • 1 Yellow Squash
  • 2 Basil Sprigs
  • 4 fl. oz. Red Cooking Wine
  • 8 oz. Crushed Tomatoes
  • 2 tsp. Sugar
  • 12 oz. Roast Beef
  • Info
    2 Italian Rolls
  • Info
    4 oz. Sliced Fresh Mozzarella

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan

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
  1. 1

    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).

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.

  6. 6

    Plate the Dish

    Place a serving of sautéed vegetables in a serving dish and serve alongside assembled sandwich.

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