Dinner · American

Philly cheesesteaks

Name: Philly cheesesteaks
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 2 Brown onions; 2 Peppers; 2 tbsp Vegetable oil; 600g Beef stir-fry strips; 1 tbsp Worcestershire sauce; 80g Mature cheddar; 1 ball Mozzarella; 4 Sub rolls

Thin-sliced beef, soft onions and peppers, and a lot of melted cheese in a toasted sub roll.

Start to finish: 35 min
Hands-on: 25 min
In the fridge: 1 day
Freezes: Not well

Contains gluten, dairy, fish

Ingredients

4 portions

2Brown onions
2Peppers
2 tbspVegetable oil
600gBeef stir-fry strips
1 tbspWorcestershire sauce
80gMature cheddar
1 ballMozzarella
4Sub rolls

Plus salt, pepper and water.

Method

1
Thinly slice the onions and peppers.
2
Heat 1 tbsp of the oil in a large frying pan over a medium heat and cook the onions and peppers for 12 to 15 minutes, stirring now and then, until soft and golden. Tip onto a plate.
15 min, mostly hands-off
3
Meanwhile, heat the grill to high. Split the rolls along one side without cutting all the way through and open them out on a baking tray. Grate the cheddar and tear the mozzarella.
4
Turn the heat right up under the pan and add the rest of the oil. Fry the beef in two batches for 2 minutes each, until browned, seasoning with salt and pepper. Put it all back in the pan with the onions, peppers and Worcestershire sauce, and toss together.
5
Pile the beef and veg into the rolls, cover with both cheeses and grill for 2 to 3 minutes, until melted and bubbling.

On the day

Eat straight away, while the cheese is still molten. They do not keep, so make only what you need.

Cook’s tip

Cut any chunky beef strips in half lengthways so they all cook in the same 2 minutes. A crowded pan stews the beef grey and tough, so fry in small batches over a high heat.