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
Coarsely chop dried porcini mushrooms.
Trim bottom end from broccolini and cut into 1" lengths.
Cut cremini mushrooms into ¼" slices.
Core tomato and cut into ¼" dice.
Separate steak strips into a single layer and pat dry.
Cook Mushrooms and Start Risotto
Place another medium pot over medium-high heat and add 1 Tbsp. olive oil. Add cremini mushrooms to hot pot and stir occasionally until browned and tender, 3-4 minutes.
Add rice and stir constantly until rice becomes lightly toasted and opaque, 1-2 minutes.
Stir in porcini mushrooms.
Finish the Risotto
Add 1 cup boiling water from other medium pot and garlic salt to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.
Add ½ cup boiling water and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.
Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.
Remove from burner. Stir in cream cheese, ¼ tsp. salt, and ¼ tsp. pepper until combined. Cover and set aside.
Start the Steak Mixture
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add steak strips to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Remove steak strips to a plate. Rest, 3 minutes. Reserve pan, no need to wipe clean.
Finish Steak Mixture and Finish Dish
Return pan used to cook steak strips to medium heat and add 2 tsp. olive oil. Add broccolini to hot pan and stir occasionally until beginning to soften, 3-5 minutes.
Add tomato, ¼ tsp. salt, and a pinch of pepper. Stir occasionally until broccolini is tender, 2-3 minutes.
Stir in steak strips and any accumulated juices and demi-glace until heated through, 1-2 minutes.
Remove from burner.
Plate dish as pictured on front of card, topping risotto with steak mixture and garnishing with Parmesan. Bon appétit!
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