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
Turn off that oven! The new Fresh and Easy express meals offer the same delicious, divine, and delectable flavors you've grown accustomed to, but in much, much less time. How much less time? We're talking 15 minutes or less. Plus, you'll learn some new fancy cooking skills to impress friends and family. Sharpen that knife and get ready!
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 Steps 2, cooking with a pinch of salt and pepper, breaking up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
Prepare the Ingredients
Once water is boiling, add tortellini and cook until al dente, 3-4 minutes.
Reserve ½ cup pasta cooking water. Drain tortellini in a colander and set aside.
Stem, seed, remove ribs, and cut red bell pepper into ¼"-wide strips.
Separate steak strips into a single layer and pat dry. Season all over with a pinch of salt and pepper.
Cook the Steak Strips and Pepepres
Place a large non-stick pan over medium-high heat with 2 tsp. olive oil.
Add steak strips to hot pan. Cook undisturbed until starting to brown, 2-3 minutes.
Add demi-glace and red bell pepper. Then stir occasionally until browned and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Add the Tortellini
Add tortellini, marinara, and half the pasta cooking water to pan. Bring to a simmer.
Once simmering, stir occasionally until sauce thickens slightly to coat pasta, 1-2 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing with Parmesan. Bon appétit!
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