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
A note about serious food allergies
Meat. It's what's for dinner. But this time, not in a classic steak-and-sauce combination, or some sort of pasta or flatbread. Dinner tonight is a meaty, marvelous steak sandwich, with crunchy, peppy pickled vegetables bringing out the best of contrasts. What else does this sandwich have? Cheese, which we know you love. Meat. Cheese. Dinner.
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 chicken thighs, pat dry and season with a pinch of salt and pepper. Follow same instructions as steak strips in Step 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
If using bacon, line a plate with a paper towel. Place a medium non-stick pan over medium heat and add bacon to hot pan. Flip occasionally until crisp, 6-8 minutes. Transfer to towel-lined plate to remove excess oil. Top sandwich with bacon.
Cook the Potatoes
Cut potatoes into ½" fries. Place a large non-stick pan over high heat and add 2 tsp. olive oil. Add potatoes to hot pan and stir occasionally until starting to brown, 4-5 minutes.
Transfer to prepared baking sheet and spread into a single layer. Toss with seasoning blend, ¼ tsp. salt, and a pinch of pepper and spread into a single layer. Roast in hot oven until golden brown, 12-14 minutes.
Reserve pan; no need to wipe clean.
While potatoes cook, prepare ingredients.
Prepare the Ingredients
Coarsely chop banana peppers.
Peel and halve shallot. Slice halves into thin strips.
Separate steak strips into a single layer and pat dry.
Make the Pickled Vegetables
Combine banana peppers, shallot, and white wine vinegar in a microwave-safe bowl. Microwave on high, 30 seconds.
Stir, and set aside.
Cook the Steak
Return pan used to cook potatoes to medium-high heat and add 1 tsp. olive oil. Add steak strips to hot pan. Stir occasionally until no pink remains, 4-6 minutes.
Stir in demi-glace and 2 Tbsp. water. Cook until liquid is slightly reduced, 1-2 minutes.
Remove from burner.
Finish the Dish
Carefully, move fries to one side of baking sheet and gently flip.
Halve pretzel buns, if necessary. Place buns on empty side of sheet. Spread mayonnaise on bottom buns, and top with steak strips and cheese. Bake until cheese is melted, 4-5 minutes.
Plate dish as pictured on front of card, topping sandwiches with pickled vegetables (to taste) and top buns. Bon appétit!
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