May 17, 2021

Philly Cheese Steak by Barry Horne

By Tom Gibson
Philly Cheese Steak by Barry Horne

Serves 2 generously:

ribeye (sliced thinly)
1 small onion (diced)
½ green pepper (diced)
500g sliced processed cheese
100g Parmesan
cornflour to thicken
salt & pepper
2 soft hot dog rolls

Get a saucepan on a medium heat and add the milk. When the milk comes to the boil, add the processed cheese and parmesan and whisk until incorporated. If you would like it thicker then add some corn flour mixed with a little milk and bring to the boil and it will thicken. Keep in a warm place until ready to use.
Meanwhile place a large pan on a high heat, season the sliced beef generously and sear to get some colour. When coloured remove from the pan and place on a plate while you fry the onions and peppers in the same pan. Cook the onions on a medium high heat tossing occasionally until a little softened, then add the beef back in.
Slice open the rolls, load in the beef mix and smother with the cheese sauce. Don’t forget your napkins for this one!!