Philly Cheese Style Rump Steak Baguette
Serves 2 | with Pepper, Onion and Red Leicester
This mouthwatering sourdough baguette is inspired by the Philly cheesesteak, originally hailing from Philadelphia, Pennsylvania in the 1930s. It is hugely popular worldwide due to its irresistible combination of melted cheese, beef steak and fried onions.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
21 Day Aged British Rump Steaks
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains Cereals containing gluten, Sesame, Soya May contain Lupin, Milk, Nuts)
1 unit(s)
Onion
1 unit(s)
Bell Pepper
(May contain Celery)
2 unit(s)
Garlic Clove
1 sachet(s)
Central American Style Spice Mix
60 grams
Red Leicester
(Contains Milk)
75 grams
Creme Fraiche
(Contains Milk)
Not included in your delivery
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks from your fridge to allow them to come up to room temperature
b) Remove the bread from the packaging and pop onto a baking tray.
c) Bake on the middle shelf of your oven until toasted and golden, 10-12 mins. Once baked, allow to cool, 5 mins.
a) Meanwhile, halve, peel and thinly slice the onion.
b) Halve the pepper and discard the core and seeds. Slice into thin strips.
c) Peel and grate the garlic (or use a garlic press).
a) Heat a drizzle of oil in a large frying pan on high heat.
b) Once hot, add the pepper and onion and fry until just soft, 7-8 mins. Continue to stir while it cooks.
c) Once softened, add the garlic and Central American style spice mix to the veg, stir to coat and fry until fragrant, 1 min.
d) Pop the veg into a bowl, then cover to keep warrm and set aside for now. Wipe out the pan and return to high heat with another drizzle of oil.
a) Season the steaks with salt and pepper. TIP: Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.
b) Once the pan is very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done.
c) While the steak fries, grate the cheese.
d) Once cooked, transfer the steak to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. It's safe to eat when browned on the outside.
a) Return the pan to medium heat (no need to clean).
b) Add the cooked veg, creme fraiche and cheese to the pan and stir to melt the cheese, 2-3 mins.
c) Once rested, thinly slice the steaks, then add them to the pan and stir to coat in the cheese sauce.
a) Slice the baguette in half lengthways, then again widthways. Share between 2 serving plates.
b) Spread the mayo (see pantry for amount) over the base and lid of each baguette half.
c) Divide the Philly style cheese steak filling evenly over each baguette base, then sandwich on the baguette lids to finish.
Enjoy!
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