Grilled BBQ Cheddar Steak Sandwich with Ranch Seasoned Potatoes
easy prep & grill bag included
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
David Padilla
We've learned that doubling down on a good thing brings you just that much more goodness and, dare we say, magic. Well, we've waved our wand and brought out the rabbit and the hat (not literally). Our new Fresh and Easy line is actually as straightforward as it sounds: fresh ingredients, easy assembly and instructions, with all the fantastic flavors you've come to expect. The only magic is what you bring: the love of making dinner for your friends and family.
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 12 oz. Cooked Red Potatoes
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2 French Rolls
- 3 oz. BBQ Sauce
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2 Cheddar Cheese Slices
- ½ oz. Baby Arugula
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1 tsp. Powdered Ranch Seasoning
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) QPGwdvPE
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Calories920
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Carbohydrates99g
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Net Carbs94g
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Fat34g
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Protein53g
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Sodium1740mg
Recipe Steps
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
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1 Prepare the Ingredients
Spray grill with cooking spray and heat grill to medium.
Place potatoes, seasoning blend, 2 tsp. olive oil, and a pinch of pepper in provided grill bag. Roll open end of bag to seal and gently shake to mix.Halve cheese diagonally.Season steaks on both sides with a pinch of salt and pepper.If using NY Strip steak, ribeye, or filets mignon, season with 1/4 tsp. salt, a pinch of pepper, and 1 tsp. olive oil. -
2 Grill the Meal
Place grill bag, window-side up, on hot grill and cook until potatoes are warmed through, 15-18 minutes. Do not close grill; heat from a closed grill will cause grill bag window to melt.
Place steaks on hot grill and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.Transfer steaks to a cutting board and let rest, 5 minutes.Separate French roll halves. Place rolls, cut-side down, on hot grill and toast, 30-60 seconds.If using NY Strip steak, cook until NY strip reaches a minimum internal temperature of 145 degrees, 7-9 minutes per side.If using ribeye, cook until ribeye reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. If using filet mignon, cook until filet reaches a minimum internal temperature of 145 degrees, 6-8 minutes per side. -
3 Finish the Dish
Carefully, open grill bag and scoop out potatoes.
Thinly slice steaks.Plate dish as pictured on front of card, slathering bottom roll with BBQ sauce and topping with steak, cheese, arugula, and top roll. Bon appétit! -
4 For a Rainy Day...
If cooking indoors, preheat oven to 425 degrees. Prepare a baking sheet with foil and cooking spray.Toss potatoes, seasoning blend, 2 tsp. olive oil, and a pinch of pepper on prepared baking sheet. Spread into a single layer. Roast in hot oven until lightly browned, 12-14 minutes. While potatoes roast, pat steaks dry, and season with a pinch of salt and pepper. Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Transfer steaks to a plate and let rest, 5 minutes. Wipe pan clean and return to medium heat. While steaks rest, separate french roll halves. Place rolls in hot pan, cut-side down, and toast until golden, 1-2 minutes. Halve cheese diagonally. Thinly slice steaks. Plate dish as pictured on front of card, slathering bottom roll with BBQ sauce and topping with steak, cheese, arugula, and top roll. Bon appétit!
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