summer vegetable philly cheese steak
PREP TIME 10 mins, plus chilling, COOK TIME 30 mins
2 tbsp butter
1 onion, chopped into large pieces
1 green bell pepper, chopped into large pieces
1 small eggplant, roughly chopped into large pieces
12 cremini or button mushrooms
1⁄2 tsp red pepper flakes
2 garlic cloves, crushed
salt and freshly ground black pepper
1lb 2oz (500g) sirloin steak, chilled for 45 minutes to make slicing easier
4 sub rolls
8 slices of provolone or Jarlsberg cheese
mustard, to serve
1 In a heavy-based frying pan, melt 1 tbsp of the butter over mediumlow heat. Add the onion, pepper, eggplant, mushrooms, red pepper flakes, and garlic. Season well. Cook the vegetables, stirring occasionally, for 15–20 minutes, or until tender.
2 Meanwhile, cut the steak into paper-thin slices. In a separate heavy-based frying pan, heat the remaining butter and cook the steak over medium-high heat. Add a pinch of salt and cook the meat, stirring occasionally, for 3–5 minutes, or until browned.
3 Slice each sub roll in half lengthwise, without cutting through the bottom, and line each roll with 2 slices of cheese. Add the vegetables and top with the steak. Serve hot with mustard.
|summer vegetable philly cheese steak|