Oven-Ready

Steak Alfredo Orzo Risotto with Roasted Red Peppers and Peas

easy prep & pan included

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

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

Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)

In Your Box (serves 2)

  • Info
    8 oz. Fully Cooked Orzo
  • 3 oz. Roasted Red Peppers
  • Info
    1 oz. Grated Parmesan
  • 3 oz. Peas
  • 2 tsp. Mirepoix Broth Concentrate
  • ¼ tsp. Red Pepper Flakes
  • Info
    4 fl. oz. Cream Sauce Base
  • ½ tsp. Garlic Salt
  • 10 oz. Steak Strips

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
    780
  • Carbohydrates
    53g
  • Fat
    43g
  • Protein
    44g
  • Sodium
    1381mg

Recipe Steps

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 flank steak, follow same instructions as steak strips.

  • If using shrimp, pat dry and season with half the garlic salt and a pinch of pepper. Follow same instructions as steak strips in Steps 1, 2, and 3, baking covered in hot oven, 13 minutes, then baking uncovered until shrimp reach minimum internal temperature, 12-15 minutes.

  • If using diced chicken thighs, pat dry and season with half the garlic salt and a pinch of pepper. Follow same instructions as steak strips in Steps 1, 2, and 3, baking covered in hot oven, 13 minutes, then baking uncovered until chicken reaches minimum internal temperature, 12-15 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.

  1. 1

    Prepare the Dish

    Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry. Separate steak strips into a single layer and pat dry. Season all over with half the garlic salt (reserve remaining for peas) and a pinch of pepper.
    Place steak strips in provided tray. Top with mirepoix base, orzo, cream base, roasted red peppers, and 2 Tbsp. water. Cover with foil.

  2. 2

    Bake the Dish

    Bake covered in hot oven, 13 minutes. Carefully remove tray from oven and remove foil. Stir to combine, then stir in half the Parmesan (reserve remaining for topping).

  3. 3

    Finish the Dish

    Top with peas and remaining garlic salt. Bake again uncovered in hot oven until peas turn bright green, no pink remains on steak strips, and steak strips reach a minimum internal temperature of 145 degrees, 12-15 minutes. Carefully remove tray from oven and stir to combine. Rest, 3 minutes. Top with remaining Parmesan and red pepper flakes (to taste). Bon appétit!

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