Express
Premium
White Cheddar Fondue Steak
with broccoli
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Maija Barnes
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Broccoli Florets
- 12 oz. Sirloin Steaks
- 2 Green Onion
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1 oz. Cream Cheese
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1 oz. Shredded White Cheddar Cheese
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⅗ oz. Butter
- ½ oz. Crumbled Bacon
- ½ tsp. Garlic and Parsley 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) N3DxV43j
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Calories620
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Carbohydrates14g
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Net Carbs9g
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Fat42g
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Protein47g
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Sodium740mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 1 Microwave-Safe Bowl
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 chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using pork medallions, pat dry. If you receive a whole pork tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick. Cook until pork reaches minimum internal temperature, 3-5 minutes per side. Rest, 3 minutes. Medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner.
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If using NY strip steak, 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 Crisp the Bacon
Line a plate with a paper towel.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add bacon to hot pan and stir occasionally until crisp, 1-2 minutes.Transfer to towel-lined plate. Keep pan over medium heat; no need to wipe clean. -
2 Prepare Green Onions and Make Fondue
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
In a microwave-safe bowl, combine shredded cheese, cream cheese, and butter. Cover with a paper towel. Microwave covered, 1 minute.Carefully remove from microwave and stir until combined and smooth. Set aside. -
3 Cook the Steak
Pat steaks dry and season both sides with garlic and parsley seasoning and a pinch of salt.
Add steaks to hot pan and cook until steaks reach desired doneness, or 4-6 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. Rest, 3 minutes.While steak cooks, continue recipe. -
4 Cook Broccoli and Finish Dish
Cut broccoli into bite-sized pieces.
Place another medium non-stick pan over medium heat and add 1 tsp. olive oil. Add broccoli, white portions of green onions, and 1/4 cup water to hot pan. Cover and cook until water is almost completely evaporated, 4-6 minutes.Uncover and season with a pinch of salt and pepper. Stir occasionally until tender, 2-3 minutes.Remove from burner.Plate dish as pictured on front of card, topping steaks evenly with fondue and green portions of green onions. Garnish broccoli with crisped bacon. Bon appétit!
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