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Chop House Steak

Chop House Steak

with Bacon, Mushrooms and Chive Goat Cheese

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This steakhouse dinner is simple, juicy and luxurious! Pan-seared steaks and crisp roasted potatoes are cooked to perfection and topped with creamy chive goat cheese. They're the perfect team!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Top Sirloin Steak

100 g

Bacon Strips

200 g

Mixed Mushrooms

460 g

Russet Potato

56 g

Goat Cheese


7 g


113 g

Sugar Snap Peas

3 tbsp

Sour Cream


1 unit

Beef Stock Reduction

Not included in your delivery

1.5 tbsp


¼ tsp

Salt and Pepper*

¼ cup


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3724 kJ
Calories890 kcal
Fat40 g
Saturated Fat14 g
Carbohydrate61 g
Sugar10 g
Dietary Fiber7 g
Protein62 g
Cholesterol155 mg
Sodium1030 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Small Bowl
Large Non-Stick Pan
Slotted Spoon
Measuring Cups
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce.

Cut potatoes into 1/4-inch thick wedges. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the bottom of the oven, until golden-brown, 21-23 min.


While potatoes roast, roughly chop mushrooms. Thinly slice chives. Trim snap peas. Stir together goat cheese and half the chives in a small bowl. Set aside. Add snap peas and 1/2 tbsp oil (dbl for 4 ppl) to one half of another baking sheet. Season with salt and pepper, then toss to coat. Set aside. Pat steak dry with paper towels, then season with salt and pepper.


Cut bacon into 1/4-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.** Remove pan from the heat. Using a slotted spoon, transfer bacon to paper towel-lined plate. Discard all but 1 tbsp bacon fat (dbl for 4 ppl) from the pan.


Heat the same pan (with bacon fat) over medium-high. When hot, add steaks. Sear, until golden, 2-3 min per side. Remove pan from the heat, then transfer steaks to the baking sheet with the snap peas. Roast, in the middle of the oven, until snap peas are tender-crisp and steak is cooked to desired doneness, 4-9 min.***


While steaks cook, heat the same pan over medium. When hot, add mushrooms. Cook, stirring occasionally, until golden-brown, 4-6 min. Remove pan from heat, then stir in broth concentrate, sour cream and 1/4 cup milk (dbl for 4 ppl). Cook, stirring together, until smooth, 1 min. Set aside.


Thinly slice steak. Add any steak juices from the baking sheet to the pan with mushrooms and stir together. Divide steak, mushrooms, potato wedges and snap peas between plates. Spoon chive goat cheese over potatoes. Sprinkle bacon over potatoes. Sprinkle remaining chives over top.