Steak Alfredo Orzo Risotto with Roasted Red Peppers and Peas
easy prep & pan included
Prep & Cook Time:25-35 min.
Cook Within:6 days
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.
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
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 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.
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).
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 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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