Meal Kit
Steak 'N' Cheese Melt with Kale Pesto
food processor recommended
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Tree Nuts (Pistachios), Milk, Eggs, Wheat
- Fiber-Rich
- Protein-Packed
Chef
Hannah Fenton
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Steak Strips
- 2 Ciabattas
- 4 oz. Kale
- 1 Shallot
- 1 oz. Shredded White Cheddar Cheese
- 0.88 oz. Mayonnaise
- ¾ oz. Roasted Pistachios
- ½ fl. oz. Seasoned Rice Vinegar
- 0.14 oz. Lemon Juice
- 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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Calories820
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Carbohydrates58g
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Net Carbs52g
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Fat47g
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Protein44g
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Sodium1600mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Baking Sheet
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
- 1 Microwave
- 1 Food Processor
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 sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Peel and slice shallot into thin rounds.
In a microwave-safe bowl, combine vinegar, 1 Tbsp. water, and shallots. Microwave uncovered until tender, 1-2 minutes.Carefully remove from microwave and rest, at least 5 minutes.After 5 minutes, or once cool enough to handle, drain any excess liquid and set aside.While shallots microwave and rest, stem kale and coarsely chop.Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with garlic salt and a pinch of pepper. -
2 Make the Kale Pesto
Add kale and pistachios to the bowl of a food processor. Pulse until slightly chunky.
Add mayonnaise, 2 tsp. olive oil, lemon juice, and a pinch of salt. Process until smooth. Set aside.If a food processor is not available, finely chop kale and pistachios and combine with lemon, mayonnaise, and a pinch of salt in a mixing bowl. -
3 Cook the Steak Strips
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 from burner. Rest, 3 minutes. -
4 Assemble the Sandwiches
Place ciabatta, cut-sides up, on prepared baking sheet. Evenly spread kale pesto on all cut sides.
Evenly top bottom halves with steak strips, shallots, then cheese. Steak strips may be hot; use caution. -
5 Broil Sandwiches and Finish Dish
Broil sandwiches under hot broiler until cheese is melted and ciabatta is toasted, 2-3 minutes.
Don't text and broil! Keep an eye on oven as sandwiches may burn easily under broiler.Carefully remove from oven.Plate dish as pictured on front of card, placing top ciabatta half on bottom half. Bon appétit!
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