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
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.
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.
You Will Need
Large Non-Stick Pan
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
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.
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.
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.
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.
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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