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
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
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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