Meal Kit

Steak and Red Pepper Fondue Sauce

with roasted asparagus and potatoes

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
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

In Your Box (serves 2)

  • 12 oz. Sirloin Steaks
  • Info
    1 oz. Light Cream Cheese
  • 2 tsp. Chicken Broth Concentrate
  • 5 oz. Asparagus
  • Info
    1 Tbsp. Roasted Red Pepper Pesto
  • 6 oz. Red Potatoes
  • Info
    ½ oz. Crispy Fried Onions

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
    558
  • Carbohydrates
    24g
  • Fat
    35g
  • Protein
    40g
  • Sodium
    1497mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet

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
  1. 1

    Prepare the Ingredients

    Trim woody ends off asparagus and cut into 1" lengths. Halve potatoes. Slice halves into ¼" half-moons. Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  2. 2

    Roast the Vegetables

    Place asparagus and potatoes on prepared baking sheet and toss with 2 tsp. olive oil, ½ tsp. salt, and a pinch of pepper. Spread into a single layer and roast in hot oven until potatoes are lightly browned, 15-18 minutes. While vegetables roast, cook steak.

  3. 3

    Cook the Steaks

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Remove steaks to a plate and tent with foil. Wipe pan clean and reserve.

  4. 4

    Make the Sauce

    Return pan used to cook steaks to medium heat. Add 2 Tbsp. water, cream cheese, chicken base, and red pepper pesto to hot pan. Bring to a simmer, stirring until smooth. Once simmering, cook until liquid has thickened slightly, 1-2 minutes. Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping steaks with sauce and garnishing vegetables with crispy onions. Bon appétit!

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