• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.

• Thinly slice cucumber, tomato and onion. Discard any liquid from beef strips packaging. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add beef strips and toss to coat.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate.

• When the fries have 10 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add Worcestershire sauce, the brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. • Return beef to the pan, season with salt and pepper and stir to combine. • Remove pan from heat, then sprinkle over shredded Cheddar cheese. Cover with a lid (or foil) and allow cheese to melt.

• Meanwhile, bake brioche hotdog buns directly on a wire oven rack until heated through, 3 minutes. • Slice buns in half lengthways, 3/4 of the way through.

• Spread bottom half of hotdog buns with half the mayonnaise, then top with tomato, cucumber and beef-onion mixture. • Divide Philly-style beef and cheese subs and potato fries between plates. • Serve with any remaining mayo. Enjoy!