Meal Kit
Steak Fondue Sliders with Parmesan Cheese Sauce
and German-style potato salad
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Eggs, Wheat, Soy
Chef
Rachel Post
Bell bottoms, mood rings, disco balls, and Burt Reynolds… the 70s, it turns out, was half a century ago, but fondue lives on. It should; who doesn't love a melted cheese? You don't need the heated pot and the long forks here; the fondue goes on these meaty steak sliders. Let's amend the earlier question: who doesn't love melted cheese and steak? Groovy, man.
In Your Box (serves 2)
- 12 oz. Yukon Potatoes
- 10 oz. Steak Strips
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4 Brioche Slider Buns
- 1 Roma Tomato
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2 fl. oz. Brewpub Style Mustard
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1.26 oz. Mayonnaise
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1 oz. Light Cream Cheese
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½ oz. Grated Parmesan
- ½ oz. Baby Arugula
- ½ tsp. Garlic Salt
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)
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Calories940
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Carbohydrates85g
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Net Carbs80g
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Fat48g
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Protein45g
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Sodium1620mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Small Pot
- 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 sliced pork, follow same instructions as steak strips in Steps 2 and 4, stirring occasionally until pork reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes.
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1 Make the Potato Salad
Cut potatoes into 1" dice.
Bring a medium pot with diced potato covered by water to a boil. Cook until fork-tender, 12-14 minutes.Drain potatoes in a colander and return to pot. Stir in mustard and mayonnaise until combined. Refrigerate, at least 10 minutes.While potatoes boil, prepare ingredients. -
2 Prepare the Ingredients
Slice tomato into 1/4" rounds.
Separate steak strips into a single layer and pat dry. On a separate cutting board, coarsely chop into thirds. Season all over with garlic salt and a pinch of pepper. -
3 Make the Cheese Sauce
Place a small pot over medium-low heat. Add cream cheese and 1/4 cup water to hot pot. Bring to a simmer.
Once simmering, stir occasionally until cream cheese is melted and sauce is slightly thickened, 3-4 minutes.Remove from burner. Slowly stir in Parmesan until combined and smooth.Season with a pinch of salt and pepper. Cover and set aside. -
4 Cook the Steak Strips
Place a large non-stick pan over medium-high heat and add 1 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 from burner. Transfer steak strips to a plate. Rest, 3 minutes. Wipe pan clean and reserve. -
5 Toast Buns and Finish Dish
Halve buns, if necessary.
Return pan used to cook steak strips to medium-low heat. Place buns in hot, dry pan, cut side down. Toast until golden-brown, 1-3 minutes.Remove from burner.Plate dish as pictured on front of card, topping buns with cheese sauce, then placing steak strips on bottom buns and topping with tomato, arugula, and top buns. Bon appétit!
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