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
A note about serious food allergies
Take the gyro out of the sandwich and into the flatbread, with all the classic flavors of gyro including the classic cooling cucumber of tzatziki. Food doesn't need to stay in one form; it can evolve into new and exciting meals.
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.
You Will Need
Large Non-Stick Pan
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
Customize It Instructions
If using ground beef, follow same instructions as steak strips in Step 2, breaking up until beef reaches minimum internal temperature, 4-6 minutes.
If using ground turkey, follow same instructions as steak strips in Step 2, breaking up until turkey reaches minimum internal temperature, 7-9 minutes.
If using sliced pork, follow same instructions as steak strips in Steps 1 and 2, stirring occasionally until pork reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes.
Prepare the Ingredients
Place onions in a microwave-safe bowl and cover with a damp paper towel. Microwave until softened, 1-2 minutes.
While onions microwave, core tomato and cut into 1/2" dice.Pat steak strips dry. Coarsely chop, then separate pieces.
Cook the Steak Strips
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil, microwaved onions, and a pinch of salt to hot pan. Stir occasionally until slightly caramelized, 2-4 minutes.
Add steak strips and chimichurri seasoning. Stir occasionally until onions are caramelized, no pink remains on steak, and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.Stir in demi-glace and 1 Tbsp. water. Bring to a simmer.Once simmering, remove from burner. Rest, 3 minutes.While steak strips cook, continue recipe.
Toast the Flatbreads
Place flatbreads on prepared baking sheet, flat side up. Place baking sheet under hot broiler. Broil until flatbreads begin to brown around edges, 1-2 minutes.
Don't text and broil! Keep an eye on oven as flatbreads may burn easily under broiler.Carefully remove from oven.
Bake Flatbreads and Finish Dish
Top flatbreads with tomatoes, steak strip mixture, then cheese. Place under hot broiler and broil again until cheese has melted, 2-3 minutes.
Carefully remove from oven.Plate dish as pictured on front of card, halving flatbreads, if desired, drizzling with tzatziki dip, and garnishing with crispy onions. Bon appétit!
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