Philly-Style Cheesy Beef Subs

• Meanwhile, drain sweetcorn. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook diced bacon and sweetcorn until browned, 4-5 minutes. • Remove pan from heat, add baby leaves, stirring until wilted. Transfer to a medium bowl.

TIP: Cover the pan with a lid if the corn kernels are popping out.

• While the corn and bacon is cooking, thinly slice onion (see ingredients). • In a large bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add beef strips and toss to coat.

• Return the frying pan to high heat with a drizzle of olive oil. Cook onion until lightly browned and softened, 4-6 minutes. Transfer to a second large bowl. • Return the pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, until browned and cooked through, 1-2 minutes. • Transfer beef to the bowl with onion. Toss to combine.

TIP: Cooking the meat in batches over high heat helps it stay tender.

• Slice brioche hotdog buns in half horizontally, three quarters of the way through, then place on a second lined oven tray. • Spread burger sauce over the inside of the buns. Top with beef-onion mixture and shredded Cheddar cheese. • Bake until golden and cheese has melted, 4-5 minutes.