Steak Strip Gemelli and Basil Pecorino Cheese Sauce

with ciabatta garlic bread

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

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)

  • Info
    ⅗ oz. Garlic & Herb Cheese Spread
  • Info
    2 oz. Light Cream Cheese
  • 1 Red Bell Pepper
  • 3 oz. Artichoke Hearts
  • Info
    6 oz. Gemelli Pasta
  • ½ tsp. Garlic Salt
  • Info
    1 Ciabatta
  • Info
    2 Tbsp. Basil Pesto
  • Info
    1 oz. Pecorino Cheese
  • 10 oz. Steak Strips

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
    949
  • Carbohydrates
    104g
  • Fat
    38g
  • Protein
    48g
  • Sodium
    1781mg

Recipe Steps

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

    Stem, seed, remove ribs, and cut red bell pepper into ¼ inch strips. Drain artichokes, rinse, and pat dry. Halve.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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, ¼ 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, ¼ 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.

  5. 5

    Finish The Dish

    Plate dish as pictured on front of card, topping with remaining pecorino. Bon appétit!

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