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
Cheesesteaks come from Philly, right? Like the Fresh Prince and the Liberty Bell, it’s a tradition and a staple, not to be messed with. But here comes big bad Texas, and what does Texas do… it messes with stuff. Thankfully, this messed-with sandwich came out better than before, with a chile-cumin rub and cilantro boosting its flavors for the better. We're so glad that this sandwich got in one little fight, and its Mom got scared, and said…. Wait, that's not how the song goes. Tip: Getting hip to the sticks: halve your potato, then place cut side down. Slice lengthwise into 1/4" slices, then stack half the potato slices and cut again to 1/4" slices.
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 flank steak, follow same instructions as steak strips.
If using 20 oz steak strips, separate into a single layer and pat dry. Season all over with seasoning rub, 1/4 tsp. salt, and a pinch of pepper. Follow same instructions as 10 oz steak strips in Step 5, cooking in batches, if necessary.
If using diced chicken breasts, follow same instructions as steak strips in Step 2 and Step 5, stirring occasionally until browned and minimum internal temperature is reached, 5-7 minutes.
Bake the Fries
Cut potatoes into ¼" sticks. Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Spread into a single layer and bake in hot oven, 10 minutes.
Carefully, toss fries and bake again until lightly browned, 10 minutes.
Carefully, toss fries again and bake again until golden brown, 18-20 minutes.
While fries bake, prepare ingredients.
Prepare the Ingredients
Halve and peel onion. Finely chop ¼ the onion and slice remaining into thin strips.
Core tomato and cut into ¼" dice.
Mince cilantro (no need to stem).
Separate steak strips into a single layer and pat dry. Season all over with seasoning rub.
Caramelize the Onion
Place a large non-stick pan over medium-low heat.
Add 1 tsp. olive oil and sliced onion to hot pan. Stir occasionally until lightly caramelized, 15-20 minutes.
While onion caramelizes, toast rolls.
Toast Rolls and Make Pico de Gallo
Separate rolls into halves.
Place directly on oven rack, cut-side down. Bake until toasted, 3-5 minutes.
While rolls toast, combine tomato, finely chopped onion (to taste), and half the cilantro (reserve remaining for fries) in a mixing bowl.
If adding 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. Serve on sandwich.
Cook Steak and Finish Dish
Once onions caramelize, turn heat up to high, and add steak strips to pan. Stir occasionally until no pink remains on steak, 4-6 minutes.
Top with cheese and remove from burner.
Plate dish as pictured on front of card, filling rolls with steak, caramelized onions, and pico de gallo. Garnish fries with remaining cilantro. Bon appétit!
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