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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein26% · 78g
Carbs16% · 49g
Fat58% · 77g
5g
Fiber
670mg
Sodium
6.5g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
98th pctl
More protein than 98% of 1,474 meals
Protein density
6.5g /100cal
Leaner than 87% of meals
vs Beef average
30% heavier
This1200
Avg925
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Potatoes
Tomato
Croutons
Button Mushrooms
Lemon
Arugula
Parmesan Cheese
Sirloin Steak
Italian Seasoning
Cream Cheese
Sour Cream
Worcestershire Sauce
Salt
Pepper
Cooking Oil
Olive Oil
Butter
How to make it
1
• Adjust rack to top position and preheat oven to 425 degrees. Drop cream cheese (in packet) into a glass of warm water to soften. Wash and dry produce.
• Cut potatoes into 1⁄2-inch rounds.
• Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
2
• Pat steak dry with paper towels; season all over with salt and pepper.
• Heat a drizzle of oil in a medium pan over medium- high heat. Add steak and sear, turning occasionally, until browned all over, 4-8 minutes.
• Turn off heat; transfer steak to a second baking sheet. Roast on middle rack until cooked to desired doneness, 8-10 minutes. Wipe out pan.
• Transfer steak to a cutting board; let rest at least 8 minutes.
3
• Meanwhile, dice tomato into 1⁄2-inch pieces. Lightly crush croutons in their bag. Trim and thinly slice mushrooms (skip if your mushrooms are pre- sliced!). Quarter lemon.
4
• In a large bowl, combine arugula, tomato, Parmesan, and croutons (you’ll toss salad with dressing in Step 6).
5
• Heat a drizzle of oil in same pan used for steak over medium-high heat. Add mushrooms, half the Italian Seasoning (all for 4 servings), salt, and a pinch of pepper. Cook, stirring occasionally, until mushrooms are browned and slightly crispy, 2-4 minutes.
• In a small bowl, whisk together cream cheese, sour cream, Worcestershire sauce, and 1⁄4 cup water (1⁄3 cup for 4) until thoroughly combined.
• Add cream cheese mixture and 1 TBSP butter (2 TBSP for 4) to pan with mushrooms. Bring to a simmer; cook, stirring constantly, until slightly thickened, 30-60 seconds. TIP: If sauce is too thick, add a splash of water.
• Remove from heat; cover to keep warm until ready to serve.
6
• To bowl with salad, add a drizzle of olive oil, juice from two lemon wedges, salt, and pepper (large drizzle of olive oil and juice from four lemon wedges for 4 servings). Toss to combine.
7
• Thinly slice steak against the grain.
• Divide steak, roasted potato rounds, and salad between plates in separate sections. Spoon mushroom sauce over steak. Serve with remaining lemon wedges on the side.
Beef is fully cooked when internal temperature reaches 145°.
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• Adjust rack to top position and preheat oven to 425 degrees. Drop cream cheese (in packet) into a glass of warm water to soften. Wash and dry produce.
• Cut potatoes into 1⁄2-inch rounds.
• Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
2
Step 2
• Pat steak dry with paper towels; season all over with salt and pepper.
• Heat a drizzle of oil in a medium pan over medium- high heat. Add steak and sear, turning occasionally, until browned all over, 4-8 minutes.
• Turn off heat; transfer steak to a second baking sheet. Roast on middle rack until cooked to desired doneness, 8-10 minutes. Wipe out pan.
• Transfer steak to a cutting board; let rest at least 8 minutes.
3
Step 3
• Meanwhile, dice tomato into 1⁄2-inch pieces. Lightly crush croutons in their bag. Trim and thinly slice mushrooms (skip if your mushrooms are pre- sliced!). Quarter lemon.
4
Step 4
• In a large bowl, combine arugula, tomato, Parmesan, and croutons (you’ll toss salad with dressing in Step 6).
5
Step 5
• Heat a drizzle of oil in same pan used for steak over medium-high heat. Add mushrooms, half the Italian Seasoning (all for 4 servings), salt, and a pinch of pepper. Cook, stirring occasionally, until mushrooms are browned and slightly crispy, 2-4 minutes.
• In a small bowl, whisk together cream cheese, sour cream, Worcestershire sauce, and 1⁄4 cup water (1⁄3 cup for 4) until thoroughly combined.
• Add cream cheese mixture and 1 TBSP butter (2 TBSP for 4) to pan with mushrooms. Bring to a simmer; cook, stirring constantly, until slightly thickened, 30-60 seconds. TIP: If sauce is too thick, add a splash of water.
• Remove from heat; cover to keep warm until ready to serve.
6
Step 6
• To bowl with salad, add a drizzle of olive oil, juice from two lemon wedges, salt, and pepper (large drizzle of olive oil and juice from four lemon wedges for 4 servings). Toss to combine.
7
Step 7
• Thinly slice steak against the grain.
• Divide steak, roasted potato rounds, and salad between plates in separate sections. Spoon mushroom sauce over steak. Serve with remaining lemon wedges on the side.
Beef is fully cooked when internal temperature reaches 145°.
HelloFresh is the most popular meal kit in the US, offering 90+ recipes per week across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans.
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