Double Striploin Steaks and Easy Scalloped Potatoes
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Double Striploin Steaks and Easy Scalloped Potatoes

Double Striploin Steaks and Easy Scalloped Potatoes

with Herby Mushrooms and Brussels Sprouts

Tender top sirloin steak and creamy, dreamy scalloped potatoes are guaranteed to make dinner extra special! We've simplified the potatoes by cutting them into rounds and pre-boiling them in sauce—no mandolines or long baking times tonight!


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

Preparation Time45 minutes
Cooking Time15 minutes


serving amount

740 g

Striploin Steak

3 unit(s)

Russet Potato

200 g

Mixed Mushrooms

170 g

Brussels Sprouts

14 g

Parsley and Thyme

1 unit(s)

Yellow Onion

113 mL


(Contains Milk)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

1 unit(s)

Beef Broth Concentrate

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

2 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

Not included in your delivery

0.06 tsp


½ tbsp


¼ tsp


3 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories1400 kcal
Fat69 g
Saturated Fat37 g
Carbohydrate87 g
Sugar9 g
Dietary Fiber12 g
Protein101 g
Cholesterol315 mg
Sodium1850 mg
Trans Fat2.5 g
Potassium3400 mg
Calcium300 mg
Iron14.5 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.


Medium Oven-Proof Pan
Measuring Spoons
Measuring Cups
Baking Sheet
Large Non-Stick Pan
Aluminum Foil
Medium Pot


Start scalloped potatoes
  • Peel, then cut potatoes into 1/4-inch-thick rounds.
  • Peel, then cut half the onion (whole onion) into 1/4-inch pieces.
  • Heat a medium oven-proof pan (large pan for 4 ppl) over medium.
  • When hot, add 1 tbsp (2 tbsp) butter, onions, half the Cream Sauce Spice Blend and half the garlic salt. Stir until onions are coated, 1 min.
  • Add cream and 1/2 cup (1 cup) water. Stir to combine.
  • Add potatoes, then arrange in an even layer. Bring to a boil over high.
Bake scalloped potatoes and prep
  • Once boiling, remove from heat, then sprinkle Parmesan over top. (NOTE: If you don't have an oven-proof pan, carefully transfer potato mixture to an 8x8-inch baking dish [9x13-inch for 4 ppl].)
  • Bake in the middle of the oven until potatoes are tender and golden-brown, 22-28 min.
  • Meanwhile, thinly slice Brussels sprouts.
  • Thinly slice mushrooms.
  • Strip half the thyme leaves from stems (use all for 4 ppl), then finely chop.
  • Roughly chop parsley.
Cook steaks
  • Pat steaks dry with paper towels. Season with remaining garlic salt and pepper.
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Sear until golden-brown, 1-2 min per side. Sear in batches, if needed.
  • Remove from heat, then transfer steak to an unlined baking sheet.
  • Roast in the top of the oven until cooked to desired doneness, 4-7 min.**
  • When steaks are done, transfer to a plate. Loosely cover with foil and set aside to rest for 5 min.
Cook veggies
  • Meanwhile, reheat the same pan over medium-high.
  • When hot, add 1 tbsp (2 tbsp) butter, then mushrooms and half the thyme. Cook, stirring often, until mushrooms are golden-brown, 5-6 min.
  • Add Brussels sprouts and 2 tbsp (1/4 cup) water. Season with salt and pepper. Cook, stirring occasionally, until Brussels sprouts are tender and water is absorbed, 5-6 min.
  • Remove from heat, then sprinkle half the parsley over veggies.
Make gravy
  • Meanwhile, heat a medium pot over medium heat.
  • When hot, add 1 tbsp (2 tbsp) butter, remaining thyme and remaining Cream Sauce Spice Blend. Cook, stirring often, until fragrant, 30 sec.
  • Whisk in 2/3 cup (1 1/3 cup) water and broth concentrate. Bring to a boil over high.
  • Once boiling, reduce heat to medium. Cook, whisking occasionally, until gravy thickens, 3-6 min.
  • Whisk in any juices from the plate with steaks. Season with pepper, to taste.
Finish and serve
  • When scalloped potatoes are done, carefully remove from the oven and let rest for at least 5 min. (NOTE: The pan's handle will be very hot.)
  • Thinly slice steaks. 
  • Divide steaks, scalloped potatoes and veggies between plates. 
  • Spoon gravy over steaks. 
  • Sprinkle remaining parsley over top.

If you've opted for double striploin steak, cook it in the same way the recipe instructs you to cook the sirloin steaks. Work in batches, if necessary.

Meal right image

Explore Similar Recipes

Meal left image