Meal Kit
Culinary Collection
Onion, Fig, and Swiss Steak Sandwich
with sweet and savory oven fries
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Eggs, Wheat
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Over 30g protein
Chef
Laura Alpern
f you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 2 Russet Potatoes
- 10 oz. Steak Strips
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2 Brioche Buns
- 1 Onion
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1 oz. Shredded Swiss Cheese
- 1 oz. Fig Preserves
- 0.95 oz. Ketchup Cup
- ½ oz. Dijon Mustard
- ½ oz. Balsamic Vinegar
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0.42 oz. Mayonnaise
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) WPedaL3k
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Calories930
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Carbohydrates102g
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Net Carbs96g
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Fat39g
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Protein45g
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Sodium1610mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Roast the Fries
Cut potatoes into 1/2"-thick fries. Pat dry.
Place fries on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Spread into a single layer.Roast in hot oven until golden-brown and tender, 25-28 minutes, flipping once halfway through.While fries roast, continue recipe. -
2 Caramelize the Onions
Halve and peel onion. Cut halves into 1/4" strips.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add onions to hot pan and stir occasionally until browned, 10-15 minutes.If pan becomes dry, add water, 1 Tbsp. at a time, as needed. Add balsamic vinegar (reserve 1/2 tsp. for dipping sauce), half the fig preserves (reserve remaining for dipping sauce), and a pinch of salt. Stir often until mixture reaches a jam-like consistency, 2-3 minutes.Remove from burner.While onions caramelize, continue recipe. -
3 Cook the Steak Strips
Pat steak strips dry. Coarsely chop, then separate pieces.
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.Add steak strips, 1/4 tsp. salt, and 1/4 tsp. pepper to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.Remove from burner. -
4 Make Mustard Aioli, Assemble, and Toast Sandwiches
Carefully remove baking sheet from oven. Push fries to one side. Baking sheet will be hot! Use a utensil.
In a mixing bowl, combine mayonnaise and mustard.Spread mustard aioli on cut-sides of bottom buns. Place bottom buns on now-empty side of baking sheet. Top with steak strips, caramelized onions, and cheese.Toast in hot oven until cheese is melted, 2-3 minutes.While sandwiches toast, continue recipe. -
5 Make Dipping Sauce and Finish Dish
In another mixing bowl, combine ketchup, a pinch of pepper, remaining fig preserves, and reserved balsamic vinegar. Set aside.
Carefully remove sheet from oven. Rest, 3 minutes.Plate dish as pictured on front of card, topping sandwich with top bun and serving sauce on the side for dipping fries. Bon appétit!
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