Philly Cheesesteak
Directions
- 1Place your steak into the freezer for 30 minutes. This will make slicing much easier. Slice thinly across the grain. Allow to return to room temperature.
- 2Fry your onion over a low heat, in a splash of olive oil, until starting to caramelise. Remove.
- 3Increase the heat on your pan, until smoking hot. Quickly fry the steak, seasoning as you do, until you have good colour.
- 4Turn off the heat, return the onions and combine. Shift the steak mix into the centre of your pan into a shape roughly the width of your bread. Layer over some cheese and melt with a blowtorch if you have one, or cover with a lid/ pop under the grill.
- 5In a separate pan, place down 4 slices of cheese into a square, fry for a minute, over a medium heat, until it bubbles and gets some colour.
- 6Top with your sliced bread and press down to get a cheesy crust.
- 7Add the steak, close, slice and enjoy.
Ingredients
- 200 g ribeye steak
- 1 large onion
- 7 cheese slices
- 1 ciabatta bread
- 1 splash olive oil
- 1 seasoning
Equipment
knifefrying panwooden spatulablowtorch
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