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
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
Prepare the Ingredients
Core tomato and cut into ½" rounds.
Cut potatoes into ½" wedges.
Peel and halve shallot. Cut into ¼" slices.
Separate steak strips into a single layer and pat dry. Season all over with a pinch of salt and pepper.
Roast the Potatoes
Place potatoes on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into potatoes.
Spread into a single layer. Roast in hot oven until starting to brown, 15-18 minutes.
While potatoes roast, make bacon jam.
Make the Bacon Jam
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add shallots, bacon, and a pinch of salt and pepper to hot pan. Stir often until shallot is translucent and bacon is fragrant, 4-6 minutes.
Add brown sugar and ¼ cup water to pan. Bring to a simmer.
Once simmering, stir occasionally until water is almost entirely evaporated, 2-4 minutes.
Remove from burner.
Cook the Steak Mixture
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steak strips to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Add demi-glace and 1 Tbsp. water. Stir occasionally until water has almost entirely evaporated, 1-2 minutes.
Top steak mixture with cheese and remove from burner. Transfer steak mixture to a plate and rest, 3 minutes. Wipe pan clean and reserve.
Toast Buns and Finish Dish
Return pan used to cook steak to medium-high heat. Add buns, cut side down, to hot, dry pan.
Toast until lightly browned, 2-3 minutes.
Remove from burner.
Plate dish as pictured on front of card, topping bottom bun with bacon jam, tomatoes, steak mixture, and top bun. Bon appétit!
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