• Thinly slice capsicum. Thinly slice onion (see ingredients).
• Slice brioche hotdog buns in half lengthways.
• Discard any liquid from beef strips packaging and season with salt and the 
cracked black pepper.  

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook onion, stirring, until softened, 5-6 minutes.
• Reduce heat to medium. Add the balsamic vinegar, brown sugar and a 
splash of water and mix well. Cook until dark and sticky, 3-5 minutes.
• Transfer to a medium bowl.  

• Return the frying pan to high heat with a drizzle of olive oil.
• Cook capsicum until tender, 4-5 minutes.
• Add beef strips, tossing, until browned and cooked through, 1-2 minutes. 
Transfer to the bowl with onion, stir to combine and cover to keep warm.

TIP: Cooking the meat in batches over high heat helps it stay tender. 

• Toast hot dog buns as desired.
• In a second medium bowl, combine mixed salad leaves, a drizzle of 
balsamic vinegar and olive oil. Season to taste.
• Spread bottom half of hot dog buns with smokey aioli, then top with 
beef and capsicum mixture.
• Divide caramelised beef and capsicum subs between plates. Serve with 
balsamic salad. Enjoy!

ELEVATE ME: If you’ve added extra ingredients to this recipe, thinly slice spring onion. Dollop roast tomato salsa over beef and sprinkle over Cheddar cheese and spring onion to serve.