Sirloin Steak and Loaded Potato Wedges

with smoky mushrooms

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

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

If potatoes are the universal comfort food, that would make these loaded potato wedges like sipping lavender tea in a onesie made of clouds while listening to Burt Bacharach. Feeling comfortable? Good, because you'll need all the chill you can muster when you make this tender sirloin steak served alongside these insane potato wedges. Topped with smoky mushrooms, this meal will make you fall in love again.

In Your Box (serves 2)

  • 1 Tbsp. Smoked Paprika
  • 1 Russet Potato
  • 6 oz. Cremini Mushrooms
  • 2 Green Onions
  • 2 Sirloin Steaks
  • Info
    2 oz. Shredded Cheddar Cheese
  • Info
    2 oz. Sour Cream

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
    688
  • Carbohydrates
    31g
  • Fat
    41g
  • Protein
    49g
  • Sodium
    1179mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Baking Sheets
  • 1 Medium Pan

Before You Cook

  • 1

    Roast the Potato Wedges

    Cut potato lengthwise into thick wedges. Place potato wedges on one prepared baking sheet and toss with 4 tsp. olive oil. Roast 15 minutes. Remove from oven, and carefully flip potato wedges. Roast again until browned and easily pierced with a knife, 18-22 minutes. Sprinkle cooked wedges with ¼ tsp. salt. While potatoes roast, prepare ingredients.

  • 2

    Prepare the Ingredients

    Quarter mushrooms. Trim and thinly slice green onions at an angle. Pat steaks dry, and season on both sides with ¼ tsp. salt and ¼ tsp. pepper.

  • 3

    Roast the Mushrooms

    Toss mushrooms with 1 Tbsp. olive oil, smoked paprika (reserve a pinch for garnish), and ¼ tsp. salt on second prepared baking sheet. Roast until mushrooms are browned, 20-25 minutes. While mushrooms roast, cook steaks.

  • 4

    Cook the Steaks

    Place a medium pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan. Cook until steaks are well-browned and reach a minimum internal temperature of 145 degrees, 4-6 minutes per side. Transfer to a plate, rest at least 5 minutes, and tent with foil.

  • 5

    Load the Potato Wedges

    Top potato wedges with mushrooms, reserved paprika, cheese, sour cream, and green onions. Plate dish as pictured on front of card. Bon appétit!

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