with smoked gouda fingerling potatoes and balsamic roasted Brussels sprouts
Prep & Cook Time:30-40 min.
Cook Within:6 days
Spice Level:Not Spicy
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
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
Roast the Potatoes and Brussels Sprouts
Halve potatoes lengthwise.
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Place potatoes on one half of prepared baking sheet and toss with 1 tsp. olive oil, garlic salt, and a pinch of salt and pepper. Spread into a single layer on their side. Place Brussels sprouts on empty half and toss with 1 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer on their side.
Roast in hot oven until tender and browned, 18-22 minutes.
While vegetables roast, prepare ingredients.
Prepare the Ingreidents
Pat steaks dry, and season both sides with a pinch of salt and pepper.
Cook the Steaks
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add steaks to hot pan, and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Remove steaks to a plate and rest 3 minutes.
While steaks rest, make cheese sauce.
Make the Cheese Sauce
Place a small pot over medium-high heat. Add ¼ cup water and cream cheese to hot pan. Bring to a simmer.
Once simmering, whisk or stir vigorously until combined and smooth, 1-2 minutes.
Tear Gouda into small pieces and stir into sauce a few pieces at a time. Whisk or stir vigorously until smooth and sauce has fondue-like consistency, 1-2 minutes.
Remove from burner and stir in chives.
Finish the Dish
Plate dish as pictured on front of card, drizzling Brussels sprouts with balsamic glaze and topping potatoes with cheese sauce. Top steaks with a dollop of garlic herb butter. Bon appétit!
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.