Family Meal Prep Bundle with Steak & Pork Sausage

Family Meal Prep Bundle

with Steak & Pork Sausage

65 MIN
8 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Meet your weekday hero that gets family dinner on the table in a snap. Designed to cook at once and give you multiple meals, these crowd-pleasing recipes feature a changing mix of meat, grains, and veggies with delicious flavors that satisfy all.

This week's meals are:
Pork Sausage Bake with Potatoes, Creamy Pesto & Almonds
Steak & Fontina Sandwiches with Peppers, Onions & Arugula Salad
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    870 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Family Meal Prep Bundle with Steak & Pork Sausage
Title
  • 20 oz Hot Italian Pork Sausage
  • ¼ cup Sliced Roasted Almonds
  • 2 oz Balsamic-Marinated Cipolline Onions
  • 4 Tbsps Crème Fraîche
  • ⅓ cup Basil Pesto
  • 2 oz Dried Medjool Dates
  • 1¼ lbs Potatoes
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 2 Tbsps Capers
  • 4 Flank Steaks
  • 1 oz Sweety Drop Peppers
  • ½ lb Multicolored Grape Tomatoes
  • 4 oz Arugula
  • 3 Tbsps Ranch Dressing
  • ¼ cup Grated Parmesan Cheese
  • 3 oz Caramelized Onions & Garlic
  • ¼ cup Mayonnaise
  • 4 oz Shredded Fontina Cheese
  • 4 Small Baguettes
  • 2 Aloha Peppers
  • ¼ tsp Crushed Red Pepper Flakes
  • 6 oz Or 2 Tbsps Tomato Paste
  • 2 Tbsps Red Wine Vinegar
  • 2 Red Onions
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the stems of the aloha peppers. Halve lengthwise; remove the cores, then thinly slice crosswise. Halve, peel, and thinly slice the red onions. Pit and roughly chop the dates; place in a bowl. Cover with hot water and set aside to rehydrate, at least 10 minutes. In a separate bowl, combine the mayonnaise and caramelized onions. In a separate bowl, combine the pesto and crème fraîche.

Start the bake
2 Start the bake

Transfer the diced potatoes to a large baking dish. Drizzle with olive oil and season with salt, pepper, and the Italian seasoning; toss to coat. Arrange in an even layer. Bake 16 minutes. Leaving the oven on, remove from the oven.

Cook the vegetables
3 Cook the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers and sliced onions; season with salt and pepper. Cook 3 to 4 minutes, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter), tomato paste (if you received 6 oz, use 1/3 of the tomato paste), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Transfer to a bowl. Rinse and wipe out the pan.

Finish the bake
4 Finish the bake

To the baking dish of partially baked potatoes, add half the cooked vegetables, the rehydrated dates (draining before adding), capers, and sausage (tearing into bite-sized pieces before adding) in an even layer. Season with salt and pepper. Bake 14 to 16 minutes, or until the sausage is browned and cooked through. Remove from the oven and let stand at least 2 minutes.

Cook the steaks
5 Cook the steaks

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 4 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. 

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. 
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

Finish & serve the bake
6 Finish & serve the bake

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Roughly chop the cipolline onions. Serve the finished bake garnished with the creamy pesto, chopped cipolline onions, and almonds. Enjoy! 

Finish & serve the steak sandwiches
7 Finish & serve the steak sandwiches

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Halve the baguettes. Line a sheet pan with foil. Transfer the halved baguettes to the foil. Drizzle with olive oil and season with salt and pepper. Evenly top the bottom halves of the baguette with the fontina. Toast in the oven 5 to 7 minutes, or until lightly browned around the edges and the cheese is melted. Transfer to a work surface. Assemble the sandwiches using the toasted bread, caramelized onion mayo, remaining cooked vegetables, sliced steaks, and sweety drop peppers. In a large bowl, combine the arugula, tomatoes, ranch dressing, and parmesan; season with salt and pepper. Serve the sandwiches with the salad on the side. Enjoy! 

Reheat the sausage bake
8 Reheat the sausage bake

If you saved the dish for later, reheat the sausage bake in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.

Reheat the steak sandwiches
9 Reheat the steak sandwiches

If you saved the dish for later, preheat the oven to 450°F. Reheat the steak and vegetables in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the stems of the aloha peppers. Halve lengthwise; remove the cores, then thinly slice crosswise. Halve, peel, and thinly slice the red onions. Pit and roughly chop the dates; place in a bowl. Cover with hot water and set aside to rehydrate, at least 10 minutes. In a separate bowl, combine the mayonnaise and caramelized onions. In a separate bowl, combine the pesto and crème fraîche.

2 Start the bake

Transfer the diced potatoes to a large baking dish. Drizzle with olive oil and season with salt, pepper, and the Italian seasoning; toss to coat. Arrange in an even layer. Bake 16 minutes. Leaving the oven on, remove from the oven.

Start the bake
Cook the vegetables
3 Cook the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers and sliced onions; season with salt and pepper. Cook 3 to 4 minutes, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter), tomato paste (if you received 6 oz, use 1/3 of the tomato paste), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Transfer to a bowl. Rinse and wipe out the pan.

4 Finish the bake

To the baking dish of partially baked potatoes, add half the cooked vegetables, the rehydrated dates (draining before adding), capers, and sausage (tearing into bite-sized pieces before adding) in an even layer. Season with salt and pepper. Bake 14 to 16 minutes, or until the sausage is browned and cooked through. Remove from the oven and let stand at least 2 minutes.

Finish the bake
Cook the steaks
5 Cook the steaks

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 4 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. 

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. 
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

6 Finish & serve the bake

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Roughly chop the cipolline onions. Serve the finished bake garnished with the creamy pesto, chopped cipolline onions, and almonds. Enjoy! 

Finish & serve the bake
Finish & serve the steak sandwiches
7 Finish & serve the steak sandwiches

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Halve the baguettes. Line a sheet pan with foil. Transfer the halved baguettes to the foil. Drizzle with olive oil and season with salt and pepper. Evenly top the bottom halves of the baguette with the fontina. Toast in the oven 5 to 7 minutes, or until lightly browned around the edges and the cheese is melted. Transfer to a work surface. Assemble the sandwiches using the toasted bread, caramelized onion mayo, remaining cooked vegetables, sliced steaks, and sweety drop peppers. In a large bowl, combine the arugula, tomatoes, ranch dressing, and parmesan; season with salt and pepper. Serve the sandwiches with the salad on the side. Enjoy! 

8 Reheat the sausage bake

If you saved the dish for later, reheat the sausage bake in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.

Reheat the sausage bake
Reheat the steak sandwiches
9 Reheat the steak sandwiches

If you saved the dish for later, preheat the oven to 450°F. Reheat the steak and vegetables in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.

Browse Steps
1 of 9