Meal Kit
Roast Beef Pizzaiola
With Sauteed Kale and Yellow Squash
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat, Soy
Chef
David Padilla
In our pizzaiola sandwich, we serve roast beef with a sauce made of crushed tomatoes and red wine and top it with fresh basil and mozzarella. Kale and squash round out this comforting dinner.
In Your Box (serves 2)
- 12 oz. Roast Beef
- 1 Yellow Squash
- 8 oz. Crushed Tomatoes
- 4 oz. Kale
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4 oz. Sliced Fresh Mozzarella
- 4 fl. oz. Red Cooking Wine
- 1 Shallot
- 2 tsp. Sugar
- 2 Garlic Cloves
- 2 Basil Sprigs
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2 Italian Rolls
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) bO9B2p3n
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Calories700
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Carbohydrates100g
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Net Carbs92g
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Fat18g
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Protein28g
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Sodium1610mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
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
Thoroughly rinse produce and pat dry. Peel and halve shallot. Slice halves into thin strips (julienne). Mince garlic. Stem kale and coarsely chop leaves. Halve squash lengthwise and cut into 1/4” half-moons. Stem basil, stack leaves, roll into a long cylinder, and slice across the length to create very thin strips (chiffonade).
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2 Start the Sauce
Heat a medium non-stick pan over medium heat. Add 1 tsp olive oil and garlic. Cook 1 minute, add red cooking wine, and cook for an additional minute. Add crushed tomato, sugar, and a pinch of salt and pepper. Cook for 2 minutes.
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3 Warm the Beef
Combine roast beef with sauce, cover, and cook for 3 minutes. Transfer to plate, cover with foil, and set aside. Wipe pan clean. Just heat the beef to warm through (165 degrees) since it's already cooked. Overcooking will make the meat tough.
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4 Sauté the Vegetables
In a medium non-stick pan, heat 1 tsp. olive oil over medium heat. Add shallots and cook until fragrant, about 1 minute. Add kale and cook for 3 minutes. Add squash and cook 2 minutes. Season to taste with salt and pepper. Staggering the cooking of vegetables makes sure they all end up perfectly cooked at the same time.
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5 Assemble the Sandwich
Arrange roast beef on bottom half of a Italian roll. Place sliced fresh mozzarella on top of beef. Add basil over cheese and cover with top half of roll.
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6 Plate the Dish
Place a serving of sautéed vegetables in a serving dish and serve alongside assembled sandwich.
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