Philly cheesesteak

Before you start

• the beef goes in the freezer 20 minutes before it is sliced

Ingredients

Serves 2 · dimmer marks are storecupboard

• 300gbeef sirloin — rib-eye or sirloin, well marbled
• 2long soft rolls — about 20cm, soft crust
• 4 slicesburger cheese — provolone if you would rather
• 1onion
• 1green peppers
• 1 tbspoil
• 10gbutter
• to tastesalt

Method

6 steps

1. rest · 20m walk away

   Beef into the freezer, uncovered, until it is firm at the edges but not frozen.

2. chop · 10m

   Sliced as thin as the knife will manage, then the slices stacked and cut across into short strips. Onion and pepper sliced thin as well.

3. fry · 10m

   Onion and pepper in the oil on a wide pan over a good heat until soft and browning at the edges, then pushed to one side.

4. fry · 4m

   Beef onto the bare hot half in a thin layer, left thirty seconds to take colour, then chopped and turned about with the edge of a spatula until it is cooked through with no pink strands left. Two minutes is plenty.

5. fold · 3m

   Everything mixed together in the pan, divided into two roll-shaped heaps, and the cheese laid straight over each so it melts into the meat rather than sitting on it.

6. finish · 4m

   Rolls split, insides buttered and warmed face down on the pan for a moment, then upended over each heap and the whole thing scooped in with the spatula.