Striploin Steak and Easy Scalloped Potatoes
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Striploin Steak and Easy Scalloped Potatoes

Striploin Steak and Easy Scalloped Potatoes

with Herby Mushrooms and Brussels Sprouts

Tender striploin steak and our 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 Time


serving amount

370 g

Striploin Steak

690 g

Russet Potato

200 g

Mixed Mushrooms

170 g

Brussels Sprouts

14 g

Parsley and Thyme

56 g

Yellow Onion

113 mL


(Contains Milk)

½ tbsp

Seasoned Salt

1 unit

Beef Broth Concentrate

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

2 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

Not included in your delivery

0.06 tsp


¼ tsp


3 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp



Nutrition Values

Calories1090 kcal
Fat54 g
Saturated Fat30 g
Carbohydrate89 g
Sugar9 g
Dietary Fiber11 g
Protein63 g
Cholesterol215 mg
Sodium2010 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 Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Aluminum Foil
Medium Pot


Start scalloped potatoes

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut potatoes into 1/4-inch-thick rounds. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).Heat a medium oven-proof pan over medium heat (large pan for 4 ppl). When hot, add 1 tbsp butter (dbl for 4 ppl), onions, half the Cream Sauce Spice Blend and half the seasoned salt. Season with pepper. Cook, stirring often, until onions are coated, 1 min. Add cream and 1/2 cup water (dbl for 4 ppl), then 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: Once boiling, 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 Parmesan is 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 steak

Pat steak dry with paper towels. Season with remaining seasoned salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), 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, 4-7 min.** When steak is 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 butter (dbl for 4 ppl), then mushrooms and half the thyme. Cook, stirring often, until mushrooms are golden-brown, 5-6 min.Add Brussels Sprouts. Season with salt and pepper. Cook, stirring occasionally, until Brussels sprouts are tender, 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 butter (dbl for 4 ppl), remaining thyme and remaining Cream Sauce Spice Blend. Cook, stirring often, until fragrant, 30 sec. Whisk in 2/3 cup water (dbl for 4 ppl) 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 steak. 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 handles will be very hot.) Thinly slice steak. Divide steak, scalloped potatoes and veggies between plates. Spoon gravy over steak. Sprinkle remaining parsley over top.