Chop House Steaks and Creamy Mushrooms
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Chop House Steaks and Creamy Mushrooms

Chop House Steaks and Creamy Mushrooms

with Potatoes, Bacon and Chive Goat Cheese

This steakhouse dinner is simple, juicy and luxurious! Pan-seared steaks are smothered with delectable creamy mushrooms and crisp roasted potatoes are topped with creamy chive goat cheese and bacon. Snap peas bring a bit of green to finish of a plate of amazing tastes.


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

Preparation Time45 minutes
Cooking Time


serving amount

285 g

Top Sirloin Steak

100 g

Bacon Strips

200 g

Mixed Mushrooms

460 g

Russet Potato

56 g

Goat Cheese

(Contains Milk)

7 g


113 g

Sugar Snap Peas

113 mL


(Contains Milk)

1 unit

Beef Broth Concentrate

Not included in your delivery

1.5 tbsp


0.13 tsp


0.13 tsp


1 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories1070 kcal
Fat64 g
Saturated Fat29 g
Carbohydrate56 g
Sugar7 g
Dietary Fiber5 g
Protein54 g
Cholesterol220 mg
Sodium860 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Small Bowl
Large Non-Stick Pan
Slotted Spoon


Roast potato wedges

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/4-inch 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 coat. Roast in the bottom of the oven until tender and golden-brown, 21-23 min.


Meanwhile, 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 side of an unlined baking sheet. Season with salt and pepper, then toss to coat. Set aside. Pat steaks dry with paper towels, then season with salt and pepper.

Cook bacon

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 the pan from 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.

Cook steaks and snap peas

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

Cook creamy mushrooms

While snap peas and steaks roast, heat the same pan over medium.When hot, add mushrooms and 1 tbsp butter (dbl for 4 ppl). Cook, stirring occasionally, until golden-brown, 4-6 min. Stir in broth concentrate and cream. Cook, stirring often, until smooth, 1 min.

Finish and serve

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