Double Steak and Horseradish Cheese Sauce
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Double Steak and Horseradish Cheese Sauce

Double Steak and Horseradish Cheese Sauce

with Parmesan Roasted Potatoes and Snap Peas

Steak and horseradish were born to be together! We won't be surprised if you want to drench your plate in the accompanying creamy cheese sauce, which softens the peppery horseradish.


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

Preparation Time35 minutes
Cooking Time


serving amount

740 g

Striploin Steak

1 tsp

Garlic Salt

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

1 tbsp

Ginger-Garlic Puree

(Contains Egg, Mustard)

½ cup

White Cheddar Cheese, shredded

(Contains Milk)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

2 unit(s)

Russet Potato

227 g

Sugar Snap Peas

2 unit(s)

Green Onion

1.5 tsp

Dijon Mustard

(Contains Mustard)

Not included in your delivery

½ cup


(Contains Milk)

2.5 tbsp


1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories1190 kcal
Fat58 g
Saturated Fat23 g
Carbohydrate59 g
Sugar10 g
Dietary Fiber6 g
Protein106 g
Cholesterol235 mg
Sodium1790 mg
Trans Fat1.5 g
Potassium2450 mg
Calcium550 mg
Iron13.25 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.


Paper Towel
Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Measuring Cups



Before starting, preheat the oven to 450˚F.Wash and dry all produce. Trim snap peas. Thinly slice green onions.Cut potatoes into 1-inch pieces.

Roast potatoes

Add potatoes and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven until potatoes start to crisp, 14-16 min.Carefully remove the baking sheet from the oven. Stir potatoes, then sprinkle Parmesan evenly over top. (TIP: Leave a little space between potatoes to get a more lacy effect.)Continue roasting until Parmesan becomes lacy and crisp, 3-4 min.Set potatoes aside to cool for 2-3 min.

Cook steak

Meanwhile, heat a large non-stick pan over medium-high heat.While the pan heats, pat steak dry with paper towels. Season with pepper and half the garlic salt.When the pan is hot, add 1 tbsp (2 tbsp) oil, then steak. Sear until golden-brown, 1-2 min per side. Remove from heat, then transfer steak to an unlined baking sheet. Roast in the top of the oven until cooked to desired doneness, 6-8 min.**When steak is done, transfer to a plate. Set aside to rest, 2-3 min.Carefully wipe the pan clean.

Roast snap peas

Meanwhile, add snap peas, remaining garlic salt and 1 tbsp oil (2 tbsp) to another unlined baking sheet. Season with pepper, then toss to coat.Roast snap peas in the bottom of the oven, stirring halfway through, until tender and golden-brown, 6-8 min.

Start horseradish cheese sauce

Meanwhile, heat the same pan (from step 3) over medium.When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.Sprinkle Cream Sauce Spice Blend over butter, then whisk to combine, 30 sec.Gradually whisk in 1/2 cup (1 cup) milk until smooth. Bring to a simmer, whisking occasionally.Simmer, whisking often, until sauce thickens slightly, 1-2 min.Add cheddar, then remove the pan from heat. Whisk until cheese melts. (TIP: If sauce is too thick, whisk in more milk, 1 tbsp at a time, until you reach your desired consistency.)

Finish sauce and serve

Add horseradish sauce, Dijon and half the green onions to the pan with cheese sauce. Season with salt, to taste, then whisk to combine.Thinly slice steak.Divide potatoes, snap peas and steak between plates. Spoon horseradish cheese sauce over steak. Sprinkle remaining green onions over everything.