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
Sure, you've had delicious steak sandwiches before, from the renowned Philly cheesesteak to our hometown Chicago's favorite, hot Italian beef. But to grok the stupendous flavors here, swing around the globe to a long way from Wrigley stadium and the Liberty Bell, Vietnam. Steak strips, seasoned with a rub of ginger, garlic, and chile sits atop a spicy Sriracha mayo slathered on a French roll. (Cultural fusion strikes again.) Pickled cucumber slices provide a perfect crunch, as you'll find a steak sandwich from far from home just as tasty and comforting as its American counterparts.
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
Roast the Fries
Cut potatoes into ¼" fries.
Toss potatoes with half the seasoning blend (reserve remaining for steak strips), 2 tsp. olive oil, and a pinch of salt on prepared baking sheet.
Spread into a single layer and roast in hot oven until browned and tender, 30-35 minutes.
While potatoes roasts, prepare ingredients.
Prepare Ingredients and Make Sriracha Aioli
Trim cucumbers and cut into ¼" rounds on an angle.
Combine mayonnaise, Sriracha (to taste), 1 tsp. olive oil, and a pinch of salt in a mixing bowl. Set aside.
Pat steak strips dry, and season with remaining seasoning blend and a pinch of salt.
Pickle the Cucumbers
Combine cucumber rounds, vinegar, 1 tsp. olive oil, and a pinch of salt in another mixing bowl.
Toss to thoroughly combine. Refrigerate until plating.
Cook the Steak Strips
Place a large non-stick pan over medium-high heat.
Add 2 tsp. olive oil and steak strips to hot pan. Stir occasionally until no pink remains, 3-5 minutes.
Remove from burner.
Toast the Rolls
Slice rolls if necessary, leaving one side connected. Place directly on oven rack and toast until warm, 5 minutes.
Plate dish as pictured on front of card, slathering bottom roll with Sriracha aioli and topping with steak strips, and pickled cucumbers. Bon appétit!
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