Philly Cheese Steak Sandwich
Cook Time 40 minutes + 1 hour freezing
600gm scotch fillet or sirloin steak
2 tbsp olive oil
1 brown onion, halved, sliced
1 yellow capsicum, thinly sliced
1 red capsicum, thinly sliced
1 tsp fresh oregano, chopped
1/2 cup whole egg mayonnaise
1 chipotle chilli in adobo sauce, + 1/2 tbsp adobo sauce
1 tbsp lime juice
8 Provolone cheese slices
1 long baguette
Place the steak in the freezer 1 hour prior to cooking.
Preheat the oven to 160°C (140° fan-forced).
Place the onions in a bowl with oil and oregano, and mix.
Heat a large non-stick frying pan over medium-low heat.
Cook the onions and capsicum for 8 to 10 minutes or until softened and charred. Season, remove from the pan and keep warm.
Meanwhile, to make the mayonnaise place all ingredients in a small food processor and blend until smooth. Season.
Place the baguette on a baking tray, split down the centre, add the cheese and warm up in the oven until the cheese melts.
Remove steak from freezer and using a very sharp knife thinly slice the steak against the grain. Combine the steak with the remaining oil in a bowl. Season with salt and add the oregano.
Heat a char-grill pan over medium-high heat and cook the steak, in 2 batches, turning regularly, for 1 to 2 minutes or until cooked to your liking.
Add the steak to the warm capsicum mixture and stir together. Fill rolls with the steak mixture and drizzle over the mayonnaise. Cut into 4 and serve.
Download the full recipe here.