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
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
Medium Oven-Safe Casserole Dish
Large Non-Stick Pan
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
Start the Potatoes
Peel and slice potatoes into thin rounds.
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil, potato rounds, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir often until lightly browned, 3-4 minutes.
Stir in cream cheese, bacon, and ½ cup water until completely combined. Bring to a simmer.
Once simmering, reduce heat to medium. Stir occasionally until potatoes begin to get tender, 3-4 minutes.
Remove from burner.
Finish the Potatoes
Transfer potato mixture to prepared casserole dish. Top with mozzarella cheese.
Bake in hot oven until bubbling and potatoes are tender, 20-25 minutes.
While potatoes bake, roast broccoli.
Roast the Broccoli
Place broccoli on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Spread into a single layer on one side and roast in hot oven until browned and fork-tender, 14-16 minutes.
Remove from oven. Broccoli will finish roasting in a later step.
While broccoli roasts, stem and mince rosemary.
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Roast the Steaks
Place a medium non-stick pan over to medium-high heat. Add 1 tsp. olive oil and steaks to hot pan. Sear undisturbed until browned, 2-3 minutes.
Transfer steaks to empty space on baking sheet. Mix the panko with the rosemary and 1 tsp olive oil and press it onto the steaks after searing them. Reserve pan; no need to wipe clean.
Roast in hot oven until steaks reach a minimum internal temperature of 145 degrees, 10-12 minutes.
Rest roasted steaks at least 3 minutes.
While steaks rest, make sauce.
Make Sauce and Finish Dish
Return pan used to sear steak to medium heat. Add wine and bring to a simmer.
Once simmering, stir in demi-glace and cook until slightly thickened, 3-4 minutes.
Remove from burner.
Plate dish as pictured on front of card. Bon appétit!
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