Meal Kit
Tex-Mex Steak Sandwich
with caramelized onion and oven fries
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
Chef
Jimmy Madla
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.
In Your Box (serves 2)
- 2 Russet Potatoes
- 10 oz. Steak Strips
- 1 Red Onion
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2 French Rolls
- 1 Roma Tomato
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3 oz. Shredded Mozzarella
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2 tsp. Natural Beef Flavor Demi-Glace Concentrate
- ¼ oz. Cilantro
- 2 tsp. Chile and Cumin Rub
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.
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Nutrition (per serving) gqRQGbPE
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Calories940
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Carbohydrates107g
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Net Carbs99g
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Fat35g
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Protein53g
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Sodium1650mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
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
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If using 20 oz. steak strips, follow same instructions as 10 oz. steak strips, working in batches if necessary.
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If using diced chicken breasts, pat dry, and season all over with seasoning rub. Follow same instructions as steak strips in Step 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1” dice. Follow same instructions as above.
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If using Impossible burger, follow same instructions as steak strips in Step 4, adding seasoning blend and breaking up burger until heated through, 4-6 minutes.
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1 Bake the Fries
Cut potatoes into ¼" fries and pat dry.
Place fries on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper. Massage oil, salt, and pepper into potatoes.Spread into a single layer and bake in hot oven until lightly browned, 25-30 minutes, tossing fries once halfway through.While fries bake, caramelize onion. -
2 Caramelize the Onion
Halve and peel onion. Finely chop 1/4 the onion and slice remaining onion into thin strips.
Place a large non-stick pan over medium-low heat.Add 1 tsp. olive oil and onion strips (reserve finely chopped onion for pico de gallo) to hot pan. Stir occasionally until lightly browned, 15-20 minutes.While onion caramelizes, prepare ingredients. -
3 Prepare Ingredients and Make Pico de Gallo
Core tomato and cut into 1/4" dice.
Mince cilantro (no need to stem).Combine tomato, finely chopped onion (to taste), and half the cilantro (reserve remaining for garnish) in a mixing bowl. Set aside.Separate steak strips into a single layer and pat dry. Coarsely chop. Season all over with seasoning rub. -
4 Cook the Steak Strips
Once onion slices have caramelized, increase heat to high.
Add steak strips and demi-glace to hot pan. Stir occasionally until no pink remains and steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes.Top with cheese. Remove from burner. Rest, 3 minutes. -
5 Toast Rolls and Finish Dish
Separate rolls into halves, if necessary.
Place directly on oven rack, cut-side down. Toast in hot oven until golden-brown, 2-3 minutes.Carefully remove from oven.Plate dish as pictured on front of card, topping bottom roll with steak mixture, pico de gallo, and top roll. Garnish fries with remaining cilantro. Bon appétit!
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