HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSteak Strips, Cheesy Wedges 'n' Posh Gravy
Steak Strips, Cheesy Wedges 'n' Posh Gravy

Steak Strips, Cheesy Wedges 'n' Posh Gravy

with Roasted Green Beans

Family Friendly
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These warming and hearty Steak Strips, Wedges with Broccoli are bursting full of flavours and make the perfect dinner night option, from HelloFresh.

Allergens:MilkCereals containing GlutenSulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


1 block(s)

Mature Cheddar Cheese


1 unit(s)

Red Onion

1 punnet(s)

Closed Cup Mushrooms

1 pack(s)

Green Beans

240 grams

Beef Steak Strips

8 grams

Plain Flour

(ContainsCereals containing Gluten)

1 pot(s)

Red Wine Stock Paste


Not included in your delivery

200 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2284 kJ
Energy (kcal)546 kcal
Fat19.0 g
of which saturates9.0 g
Carbohydrate54 g
of which sugars9.0 g
Protein41 g
Salt2.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Grate the cheese. Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Five mins before the end of cooking, sprinkle the cheese evenly over the potatoes, roast for the remaining time.


Meanwhile, halve, peel and thinly slice the red onion. Thinly slice the mushrooms. Put the green beans on another baking tray and drizzle with oil. Season with salt and pepper. Toss to coat and leave to the side.


Heat a drizzle of oil in a frying pan on high heat. Add the steak strips and season with salt and pepper. Stir-fry until nicely browned on the outside, 2-3 mins. Once browned, remove the meat to a bowl. Put your pan back on the heat and turn the heat to medium-high. Add the onion and mushrooms along with a drizzle of oil. Season with salt and pepper, then stir-fry until golden and soft, 5-6 mins.


While the mushrooms are frying, pop your green beans in the oven to roast until crispy but tender, 15-20 mins.


When the mushrooms are browned, stir in the flour and cook for 1 minute. Add the steak strips back in, along with any juices, then pour in the water (see ingredients for amount) and add the red wine stock pot. Dissolve it with a spoon and bring the mixture to a simmer. Simmer until the sauce is nice and glossy and slightly reduced, 10-15 mins. IMPORTANT: The steak is safe to eat when the outside is cooked.


Serve whichever way you want... either with the chips alongside the steak, gravy and mushroom and a good portion of broccoli, or the steak and gravy served on top of the chips! Enjoy!