with Fries, Rocket & Mayonnaise
If you’re like us, you’d be jazzed to see the Liberty Bell and Rocky steps on your next trip to Philly. But really, you’d be making a beeline for a cheesesteak. Our version is a homage to the sandwich that is best eaten curbside with juices dripping onto your fingers. Oh, and to that end, we’ve domesticated it slightly by serving it with classic fries, perfect for dipping in some mayo. *Unfortunately, this week's tomato was in short supply, so we've replaced it with rocket leaves. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Allergens
Utensils
Olive oil
Potato
2
Brown Onion
1
Beef strips
1 packet
Brioche hotdog buns
2
Brown sugar
1 tsp
Mayonnaise
1 packet
Rocket leaves
1 bag
Aussie Spice Blend
1 sachet
Worcestershire sauce
1 packet
Shredded Cheddar Cheese
1 packet
• 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 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.
• Thinly slice 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.
• 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 the 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 rocket leaves and beef-onion mixture. • Divide Philly-style beef and cheese subs and potato fries between plates. • Serve with remaining mayonnaise. Enjoy!
3927
kJ
Energy (kJ)
47.5
g
Fat
21.1
g
of which saturates
78.1
g
Carbohydrate
22.9
g
of which sugars
48.6
g
Protein
1278
mg
Sodium
