Meal Kit
Garlic Pepper Butter Steak
with mac and cheese
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
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Over 30g protein
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Beef Top Round Steaks
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4 fl. oz. Cream Sauce Base
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6 oz. Cavatappi Pasta
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2 oz. Shredded Cheddar Cheese
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1 oz. Shredded Quesadilla Cheese
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⅗ oz. Butter
- 2 Green Onions
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1 tsp. Ranch Seasoning
- ½ tsp. Garlic Pepper
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) QPGLoEqE
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Calories870
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Carbohydrates68g
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Net Carbs65g
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Fat42g
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Protein53g
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Sodium920mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Medium Pot
- 1 Mixing Bowl
- 1 Plate
- 1 Colander/Strainer
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes
Remove from burner. Drain pasta in a colander/strainer and set aside. Reserve pot; no need to wipe clean.While pasta cooks, continue recipe. -
2 Prepare Ingredients and Make Garlic Pepper Butter
In a mixing bowl, combine softened butter and garlic pepper. Set aside.
Trim and thinly slice green onions.Pat steaks dry and season both sides with a pinch of salt and pepper. -
3 Cook the Steaks
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add steaks to hot pan and cook until steaks reach desired doneness, or 3-4 minutes per side for medium/medium-well.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.Remove from burner. Transfer steaks to a plate and cover with foil. Rest, 3 minutes.While steaks cook, continue recipe. -
4 Make the Sauce
Return pot used to cook pasta to medium-low heat.
Add cream base, cheddar cheese, quesadilla cheese, 1/4 cup water, and ranch seasoning to hot pot.Stir to combine and bring to a simmer. -
5 Add Pasta and Finish Dish
Once simmering, stir cooked pasta into hot pot until combined and sauce is slightly thickened, 2-3 minutes.
If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping steak with garlic pepper butter and slicing steak, if desired. Garnish mac and cheese with green onions. Bon appétit!
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