Philly cheesesteak

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A proper cheesesteak is messy in the best way: shaved beef, sweet onions and melting cheese folded into a soft roll. The secret is cooking fast over high heat without drying the meat out.

Serves: 4 people

Preparation time: 30 min

Ingredients

• Soft hoagie rolls – 4
• Well-marbled steak, very thinly sliced – 500 g
• Onions, thinly sliced – 2
• Provolone cheese – 8 slices
• Neutral oil – 2 tbsp
• Salt and black pepper – to taste

Method

1. Heat a large pan or flat griddle until properly hot. A cheesesteak needs quick cooking, not slow steaming.
2. Cook the onions in a little oil until soft and golden, then move them aside.
3. Add the beef in batches so the pan stays hot. Season lightly and cook just until browned.
4. Mix the onions back through the beef and lay the cheese over the top so it melts into the filling.
5. Warm the rolls, open them and spoon in the beef mixture.
6. Serve straight away while the bread is soft and the cheese is still stretchy.