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Philly cheese steak sambo
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Philly steak sandwich with tender steak, caramelized onions, and gooey cheese.
Ingredients:
  • 500g beef scotch fillet steak, fat trimmed
  • 27.30 gm olive oil
  • 1 large brown onion, halved, sliced
  • 1 large red capsicum, sliced
  • 1 large green capsicum, sliced
  • 20g butter
  • 20.00 ml plain flour
  • 250ml (1 cup) milk
  • 40g (1/3 cup) coarsely grated mozzarella
  • 25g (1/3 cup) finely grated parmesan
  • 3.05 gm Worcestershire sauce
  • 1/4-5.90 gm hot English mustard
  • 1 baguette, cut into 4, split lengthways
  • Butter, to serve
Instructions:
  • Chill the steak in the freezer until needed to make slicing easier. In a frying pan over low heat, warm up 1 tablespoon of oil. Sauté the onion until golden for about 8 minutes. Then, add the mixed capsicum and continue stirring until soft for approximately 12 minutes. Season to taste.
  • In a saucepan, gently melt butter until foamy. Add flour and stir for a minute until bubbling. Remove from heat. Slowly whisk in milk until smooth. Heat over medium until thickened. Mix in cheese, then let cool for 2 minutes before adding Worcestershire sauce and mustard to taste. Season before serving.
  • Preheat a chargrill over medium-high heat. Thinly slice the steak, toss in a bowl with the remaining oil, and season. Grill the steak in 2 batches, turning once, for about 1 minute or until it reaches your desired doneness.
  • Spread the bread with butter, then layer on the steak, capsicum mixture, and cheese sauce.

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