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300g steaks
2tbsp sunflower oil
1 onion, sliced
1 red pepper, sliced
1 green pepper, sliced
2tbsp white wine vinegar
8 cheddar slices
50g grated mozzarella
4 soft white sub rolls
American mustard and ketchup
As promised, today we are making Philly cheese steaks. It took some searching! For the good buns, mustard and mayonnaise but we make do with what we found, even if it's not perfectly 'Philly'. All in all a very tasty sandwich, especially with French fries on the side, a favorite of small and larger mini-monsters!
Here is how you make Philly Cheese Steaks
Chop the onion finely.
Cut the peppers in strips.
Trim the edge of fat from the steaks.
Put the steaks in the freezer.
Leave the steaks in the freezer for 40 minutes, then you can easily slice them very thin later
Meanwhile you fry the veg
Heat the oil over medium heat.
Add onion and peppers with a dash of salt.
Fry for 20 minutes until golden brown.
Add the vinegar and fry for another 5 minutes, set the veg aside for the moment
Slice the semi-frozen steaks as thin as possible and heat the pan until it almost smokes
Stack the meat, about the length of the buns.
Carefully slide the stacks of meat into the grill pan.
Grill the beef in 3 minutes until pink with brown edges.
Place 1/4 of the cheese and veggies per person on top.
Spoon the meat with the cheese and veg mixture into the buns.
Extra cheese? Grill another 5 minutes for the cheese to melt.
Serve the Philly Cheese Steaks with French Fries and with mustard, mayonnaise and ketchup on the side