Express
Premium
Ranchero BBQ Steak Strip Sandwich
with cheddar sauce and roasted potatoes
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat, Sesame
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Over 30g protein
Chef
Jimmy Shay
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In Your Box (serves 2)
- 12 oz. Yukon Potatoes
- 10 oz. Steak Strips
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2 Potato Rolls
- 3¼ oz. Dill Pickle Slices
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2 oz. Creme Fraiche
- 1½ oz. BBQ Sauce
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1½ fl. oz. Garlic Aioli
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1 oz. Shredded Cheddar Cheese
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½ oz. Crispy Fried Onions
- 1 tsp. Chimichurri 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) pq16YNO5
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Calories960
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Carbohydrates74g
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Net Carbs70g
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Fat55g
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Protein43g
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Sodium1590mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Microwave-Safe Bowls
- 2 Large Non-Stick Pans
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 Cook the Potatoes
Cut potatoes into 1/2" dice.
Place potatoes in a microwave-safe bowl. Cover with a damp paper towel. Microwave covered until potatoes are tender, 4-6 minutes.Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil. Add potatoes, 3/4 the chimichurri seasoning (reserve remaining for sauce), and 1/4 tsp. salt to hot pan. Stir occasionally until potatoes are browned and crispy, 4-6 minutes.Remove from burner.While potatoes cook, continue recipe. -
2 Prepare Steak Strips and Toast Rolls
Pat steak strips dry. Coarsely chop, then separate pieces.
Place another large non-stick pan over medium heat. Spray cut-sides of rolls with cooking spray. Add rolls, cut-side down, to hot, dry pan and toast until lightly browned, 1-2 minutes.Remove from burner. Transfer rolls to a plate. Wipe pan clean and reserve. -
3 Cook the Steak Strips
Return pan used to toast rolls to 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.
Add BBQ sauce and 1 Tbsp. water. Stir occasionally until combined and steak strips are coated, 1-2 minutes.Remove from burner. Rest, 3 minutes.While steak strips cook, continue recipe. -
4 Make Cheese Sauce and Finish Dish
In another microwave-safe bowl, combine creme fraiche, remaining chimichurri seasoning, 2 tsp. water, and a pinch of salt and pepper. Microwave uncovered until hot and bubbling, 1-2 minutes.
Carefully remove from microwave. Stir in cheese until combined and melted. Set aside.Plate dish as pictured on front of card, topping bottom roll with cheese sauce, steak strips, pickles, crispy onions, and top roll. Serve potatoes with garlic aioli. Bon appétit!
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