Meal Kit
Steak and Mushroom Melt
with barbecue potato wedges
Prep & Cook Time: 45-55 min.
Spice Level: Medium
Cook Within: 6 days
Contains: Milk, Eggs, Wheat
Chef
David Padilla
This melt has everything: more mozzarella, more mushrooms, and more mouthwatering than any melt this side of the Mississippi. (Or the other side!) Steak strips and mushrooms are sautéed together, then fill a bun topped with melty mozzarella and a zesty horseradish sour cream. The BBQ wedges on the side pull the entire delicious dinner into divine status. Sometimes even we get annoyed with all this awkward alliteration, but it's worth it in the service of such a marvelous meal.
In Your Box (serves 2)
- 2 Russet Potatoes
- 10 oz. Steak Strips
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2 Brioche Buns
- 4 oz. Cremini Mushrooms
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1 oz. Shredded Mozzarella
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1 oz. Sour Cream
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1 Tbsp. Horseradish Sauce
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2 tsp. Natural Beef Flavor Demi-Glace Concentrate
- 2 tsp. BBQ Spice Rub
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) Vqm2L2O7
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Calories920
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Carbohydrates91g
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Net Carbs86g
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Fat44g
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Protein45g
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Sodium1480mg
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 20 oz. steak strips, follow same instructions as 10 oz. steak strips, working in batches if necessary.
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If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1” dice. Follow same instructions as steak strips in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using Italian sausage, remove from casing, if necessary. Follow same instructions as steak strips in Step 3, breaking up meat until sausage reaches minimum internal temperature, 4-6 minutes.
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1 Roast the Potatoes
Cut potatoes into 1/4" wedges.
Place potato wedges on prepared baking sheet. Toss with 2 tsp. olive oil, seasoning rub, and a pinch of salt and pepper. Massage oil and seasoning into potatoes.Spread into a single layer and roast in hot oven, 20 minutes.Carefully, remove from oven and flip wedges. Roast again until golden brown and tender, 10-15 minutes.While potatoes roast, prepare ingredients. -
2 Prepare Ingredients and Make Horseradish Cream
Cut mushrooms into 1/4" slices.
Combine sour cream, horseradish sauce (to taste), and a pinch of salt in a mixing bowl. Set aside.Separate steak strips into a single layer and pat dry. Coarsely chop. -
3 Start the Filling
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add steak strips to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.Remove steak strips to a plate and season with a pinch of salt and pepper. Rest, 3 minutes.Keep pan over medium-high heat. -
4 Finish the Filling
Add 2 tsp. olive oil and mushrooms to hot pan. Stir occasionally until browned, 3-5 minutes.
Add steak strips and any accumulated juices, demi-glace, 1/4 cup water, and a pinch of salt and pepper. Bring to a simmer.Once simmering, stir occasionally until liquid has slightly reduced, 1-2 minutes.Remove from burner. -
5 Toast Sandwiches and Finish Dish
Halve buns, if necessary.
Carefully push potato wedges to one side of baking sheet and place buns in empty space. Baking sheet will be hot! Use a utensil. Top bottom buns evenly with filling and cheese.Bake until cheese is melted, 4-5 minutes.Plate dish as pictured on front of card, slathering horseradish cream (to taste) on top bun. Bon appétit!
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