Steak Strip Gemelli and Basil Pecorino Cheese Sauce
with ciabatta garlic bread
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
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.
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
Prepare The Ingredients
Stem, seed, remove ribs, and cut red bell pepper into 1/4 inch strips.
Drain artichokes, rinse, and pat dry. Halve.
Make The Bread
Slice ciabatta into two sandwich pieces. Place on prepared baking sheet cut side up. Toast in hot oven for 6-7 minutes or until lightly browned.
Remove from oven, add garlic and herb spread evenly to ciabatta and continue to cook until browned and crispy, 6-7 minutes.
Cook The Pasta
Once water is boiling, add pasta and cook until al dente, 12-13 minutes. Strain, reserving 1 cup of pasta water.
Slice ciabatta into two sandwich pieces. Place on prepared baking sheet cut side up. Toast in hot oven for 6-7 minutes or until lightly browned.Remove from oven, add garlic and herb spread evenly to ciabatta and continue to cook until browned and crispy, 6-7 minutes.
Cook The Steak and Vegetables
Separate steak strips into a single layer and pat dry.
Place a large non-sick pan over medium-high heat. Add steak strips, 1/4 tsp salt and a pinch of pepper to pan. Stir occasionally until no pink remains, 4-6 minutes. Transfer to a plate. Reserve pan; no need to wipe clean.In the same pan add 2 tsp olive oil. Add peppers, artichokes, and garlic salt to pan and cook until peppers are tender and lightly browned, 4-5 minutes. Add steak strips, half the pecorino, pesto, cream cheese, 1/4 cup pasta water and pasta to the pan until thoroughly combined.If too dry, add remaining pasta cooking water 1 Tbsp. at a time until desired consistency is reached.
Finish The Dish
Plate dish as pictured on front of card, topping with remaining pecorino. Bon appétit!
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