Meal Kit

Sliced Steak Strip Sandwich with Horseradish Cream

and pot roast potatoes

Prep & Cook Time: 30-40 min.

Difficulty Level: Intermediate

Spice Level: Medium

Cook Within: 6 days

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Over 30g protein

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In Your Box (serves 2)

  • 12 oz. Yukon Potatoes
  • 10 oz. Steak Strips
  • 1 Red Onion
  • Info
    2 French Rolls
  • Info
    2 Smoked Gouda Slices
  • Info
    1 oz. Creme Fraiche
  • Info
    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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

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

  • If using 20 oz. steak strips, follow same instructions as 10 oz., working in batches if necessary. You may have leftover filling.

  1. 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. 2

    Prepare Ingredients and Make Horseradish Cream

    Halve and peel onion. Cut halves into 1/2" slices.

    Combine creme fraiche, horseradish (to taste), and garlic pepper in a mixing bowl. Set aside.

    Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with a pinch of salt and pepper.

  3. 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. 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. 5

    Toast Rolls and Finish Dish

    After 25-27 minutes, carefully remove potatoes from oven. Transfer to a plate.

    Halve rolls, if necessary, and place on now-empty baking sheet (no need to replace foil). Place cheese over top roll halves.

    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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