Ingredients Jump to Instructions ↓

  1. 1 baguette, about 60cm long, thin ends discarded

  2. 4 tbsp extra-virgin olive oil, plus extra for drizzling

  3. Salt and freshly ground black pepper

  4. 1 medium onion, diced small

  5. 1 small red pepper, diced small

  6. 1 (2cm thick) strip steak, about Cheese sauce, recipe follows

  7. 45g unsalted butter

  8. 25g plain flour

  9. 475ml whole milk

  10. 1 tbsp Dijon mustard

  11. 1 tbsp prepared horseradish

  12. 1 tsp salt

  13. 1/2; tsp sweet paprika

  14. 1/4; tsp cayenne pepper

  15. Freshly ground white pepper

  16. Pinch freshly ground nutmeg

  17. 115g grated yellow Cheddar

  18. 5g grated Parmigiano-Reggiano

Instructions Jump to Ingredients ↑

  1. Open-faced NY strip "Philly cheese steaks"

  2. 1) Preheat oven to 200C/Gas 6.

  3. Slice the baguette into 0.5cm thick rounds, drizzle with oil, and season with salt and pepper. Spread on a baking sheet, and bake until crisp and lightly golden, about 6 mins. Transfer to a rack and cool in a single layer.

  4. Heat 2 tbsp oil in a large skillet over medium heat. Add onions and peppers and cook, stirring often, until onions are golden brown and peppers are tender.

  5. Season steak with salt and pepper. In another large skillet, heat remaining 2 tbsp oil over medium-high heat. Add steak and cook about 6 mins per side, or until an instant-read meat thermometer registers 63C. Set aside to cool. Slice the steak paper thin (a slicer is great for this). Keep warm until ready to assemble.

  6. For the assembly: Lay a slice of meat on each slice of baguette toast and top with 1 tsp of caramelised onions and peppers and a drizzle of the cheese sauce. Serve.

  7. For the cheese sauce: Melt the butter in a medium saucepan over medium heat. Stir in the flour with a wooden spoon and cook stirring constantly in a figure 8, until pale yellow, about 1 min. Slowly whisk in the milk and bring to a boil. Add the Dijon, horseradish, salt, paprika, cayenne, white pepper, and nutmeg. Reduce the heat to maintain a simmer and cook, stirring constantly, until thickened, about 6 to 8 mins. Remove from the heat and whisk in the cheeses. Set aside and keep warm.


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