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Philly Beef & Cheese Subs

Philly Beef & Cheese Subs

with Loaded Bacon Potatoes

Taste Tours
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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 stuffing it with smokey capsicum, then adding loaded bacon potatoes and pickled jalapeños to the side for some attitude.

Allergens:MilkEggsGlutenSoy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1 sachet

Aussie spice blend

½ tin

sweetcorn

1 packet

diced bacon

1

onion

1

capsicum

1 sachet

garlic & herb seasoning

1 packet

beef strips

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 bunch

spring onion

1 packet

garlic aioli

(ContainsEggs)

2

brioche hotdog buns

(ContainsMilk, Eggs, Gluten, SoyMay be presentSulphites, Sesame, Peanuts, Tree Nuts)

1 packet

burger sauce

1 packet

pickled jalapeños

(May be presentSulphites, Sesame, Peanuts, Tree Nuts, Milk, Gluten, Soy)

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4740 kJ
Fat73.6 g
of which saturates26.5 g
Carbohydrate72.4 g
of which sugars19.2 g
Protein62 g
Sodium3090 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks and place on a lined oven tray. Sprinkle over the Aussie spice blend and drizzle with olive oil. Toss to coat. Bake until tender, 20-25 minutes.

2

Drain the sweetcorn. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the bacon and the sweetcorn, breaking up the bacon with a spoon, until browned, 4-5 minutes. Transfer to a medium bowl.

3

While the bacon and corn are cooking, thinly slice the red onion and capsicum. In a second medium bowl, combine the garlic & herb seasoning and a drizzle of olive oil. Add the beef strips and toss to coat.

4

Return the frying pan to a high heat with a drizzle of olive oil. Cook the onion and capsicum until lightly browned and softened, 4-6 minutes. Transfer to a bowl. Return the pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips, in batches, until browned and cooked through, 1-2 minutes. Transfer to the bowl with the veggies. Toss the beef and veggies to combine. TIP: Cooking the meat in batches over a high heat helps it stay tender.

5

Slice the brioche hotdog buns in half 3/4 of the way through and place on a second lined oven tray. Spread the burger sauce over the inside of the buns. Top with the beef, onion, capsicum and shredded Cheddar cheese. Bake until golden and bubbling, 4-5 minutes.

6

Thinly slice the spring onion. Divide the Philly beef and cheese subs between plates. Serve with the roasted potatoes. Top the potatoes with the garlic aioli, bacon and corn mixture and pickled jalapeños (if using). Garnish with the spring onion.