Meal Kit
Sliced Steak Strip Sandwich with Horseradish Cream
and pot roast potatoes
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 6 days
Contains: Milk, Eggs, Wheat
Chef
Rachel Post
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Yukon Potatoes
- 10 oz. Steak Strips
- 1 Red Onion
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2 French Rolls
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2 Smoked Gouda Slices
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1 oz. Creme Fraiche
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1 Tbsp. Horseradish Sauce
- 1½ tsp. Pot Roast Seasoning
- ½ tsp. Garlic Pepper
- ½ tsp. Garlic Salt
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.
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Nutrition (per serving) xPoGgePg
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Calories970
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Carbohydrates97g
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Net Carbs90g
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Fat45g
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Protein49g
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Sodium2150mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
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
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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If using sliced pork, pat dry, coarsely chop, then separate pieces. Stir occasionally until pork reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes.
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1 Roast the Potatoes
Quarter potatoes.
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, 1/4 tsp. pepper, and pot roast seasoning. Spread into a single layer.Roast in hot oven until browned and tender, 25-27 minutes, flipping once halfway through.While potatoes roast, continue recipe. -
2 Prepare Ingredients and Make Horseradish Cream
Halve and peel onion. Cut halves into 1/2" slices.
Combine crème fraîche, horseradish (to taste), and garlic pepper in a mixing bowl.Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with a pinch of salt and pepper. -
3 Caramelize the Onions
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add onions to hot pan and stir occasionally until browned, 10-12 minutes.If pan becomes dry, add water, 1 Tbsp. at a time, as needed.Add half the garlic salt (reserve remaining for steak strips).Remove from burner. Transfer to a plate. Reserve pan; no need to wipe clean. -
4 Cook the Steak Strips
Return pan used to caramelize onions to medium-high heat and add 1 tsp. olive oil. Add steak strips, remaining garlic salt, and a pinch of pepper to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Remove from burner. Rest, 3 minutes. -
5 Toast Rolls and Finish Dish
After 25-27 minutes, carefully remove potatoes from oven. Transfer to a plate.
Halve rolls, if necessary, and top cut-sides with cheese. Place on now-empty baking sheet (no need to replace foil).Toast in hot oven until cheese is melted, 1-2 minutes.Carefully remove from oven.Plate dish as pictured on front of card, topping bottom roll with steak strips, caramelized onions, horseradish cream (to taste), and top roll. Bon appétit!
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