Steak and Mushroom Melt on Pretzel Bun

with barbecue potato wedges

Prep & Cook Time: 45-55 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Soy

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

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 pretzel 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
  • 2 tsp. BBQ Spice Rub
  • 6 oz. Cremini Mushrooms
  • 10 oz. Steak Strips
  • Info
    2 Pretzel Buns
  • Info
    1½ oz. Mozzarella Slices
  • Info
    1 Tbsp. Horseradish Sauce
  • Info
    1 oz. Sour Cream
  • Info
    2 tsp. Beef Demi-Glace

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
    867
  • Carbohydrates
    79g
  • Fat
    37g
  • Protein
    51g
  • Sodium
    1896mg

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

  • 1

    Roast the Potatoes

    Cut potatoes into ¼" wedges. Place potato wedges on prepared baking sheet. Toss with 2 tsp. olive oil, BBQ spice rub, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into potatoes. Spread into a single layer and roast in hot oven, 20 minutes. Carefully, 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 ¼" slices. Combine sour cream, horseradish sauce, and a pinch of salt in a mixing bowl. Set aside. Pat steak strips dry and separate into a single layer.

  • 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 and stir occasionally until no pink remains, 4-6 minutes. If using chicken thighs, stir occasionally until lightly browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Remove steak strips to a plate. Season with a pinch of salt and pepper. Keep pan over medium-high heat.

  • 4

    Finish the Filling

    Add 2 tsp. olive oil and mushrooms to hot pan and stir occasionally until browned, 3-5 minutes. Add steak strips and any accumulated juices, demi-glace, ¼ cup water, ¼ tsp. salt, and a pinch of pepper. Cook until liquid is slightly reduced, 1-2 minutes. Remove from burner.

  • 5

    Finish the Dish

    Halve pretzel buns, if necessary. Carefully, move potato wedges to one side of baking sheet and place buns on empty space. Top each bottom bun with half the filling and a cheese slice. 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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