Philly Beef & Cheese Subs
with Loaded Bacon Potatoes- Milk
- Eggs
- Soy
- Gluten
- May contain traces of allergens
- Sulphites
- Sesame
- Peanuts
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Milk
- Gluten
- Traces of Tree Nuts
- Soy
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.
Ingredients
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
(Contains: Milk; )
1 bunch
spring onion
1 packet
garlic aioli
(Contains: Eggs, Soy; )
2
brioche hotdog buns
(Contains: Milk, Eggs, Soy, Gluten; May be present: Sulphites, Sesame, Peanuts, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
burger sauce
(Contains: Eggs; )
1 packet
Pickled Jalapeños
(May be present: Sulphites, Sesame, Peanuts, Milk, Gluten, Tree Nuts, Soy)
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
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.
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.
