Philly-Style Beef & Cheese Subs
with Hand-Cut Kūmara Fries
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 kūmara fries, perfect for dipping in some mayo.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Red Onion
2
Kumara
1
Tomato
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
250 g
Beef Strips
1 packet
Worcestershire Sauce
(May be present: Soy, Cashew, Eggs, Milk, Sesame, Almond, Fish, Wheat, Gluten)
1 sachet
Classic Roast Seasoning
2
Brioche Hotdog Buns
(Contains: Milk, Eggs, Wheat, Gluten, Soy; May be present: Cashew, Sesame, Almond, Hazelnut, Macadamia, Brazil nut, Pine nut, Pistachio, Sulphites, Pecan, Walnut, Peanuts)
1 sachet
Crispy Chip Spice Blend
(Contains: Wheat, Gluten; )
Not included in your delivery
1 drizzle
olive oil
1 tsp
brown sugar
2 tbs
Mayonnaise
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut kūmara into fries. • Place fries on a lined oven tray. Drizzle with olive oil, sprinkle with crispy seasoning and salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, thinly slice onion (see ingredients) and tomato. Discard any liquid from beef strips packaging. • In a medium bowl, combine classic roast seasoning 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 the wire oven rack until heated through, 3 minutes. • Slice buns in half lengthways, three quarters of the way through.
• Spread hotdog base with half the mayonnaise, then top with tomato and beef-onion mixture. • Divide Philly-style beef and cheese subs and kūmara fries between plates. • Serve with remaining mayonnaise. Enjoy!
