Philly-Style Beef & Cheese Subs
with Potato Fries & Mayonnaise
If you’re like us, you’d be jazzed to see the Liberty Bell and Rocky steps on your next trip to Philly. But really, you’d be making a beeline for a cheesesteak. Our version is a homage to the sandwich that is best eaten curbside with juices dripping onto your fingers. Oh, and to that end, we’ve domesticated it slightly by serving it with classic fries, perfect for dipping in some mayo.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1
tomato
1
Brown Onion
1 packet
beef strips
2
brioche hotdog buns
(Contains Milk, Egg, Gluten, Soy; May be present Sulphites, Sesame, Peanut, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
mayonnaise
(Contains Egg; May be present Fish, Wheat, Cashew, Almond, Sesame, Soy. )
1 sachet
Aussie Spice Blend
1 packet
Worcestershire sauce
(Contains fish, Soy, Gluten(Wheat); )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
brown sugar
½ cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Thinly slice tomato into rounds. Thinly slice onion. Discard any liquid from beef strips packaging. • In a medium bowl, combine beef strips, Aussie spice blend and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• When the fries have 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add Worcestershire sauce, the brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. • Return beef to the pan, season with salt and pepper and stir to combine. • Remove pan from heat and sprinkle over shredded Cheddar cheese. Cover with a lid (or foil) and allow to melt.
• Meanwhile, bake brioche hotdog buns directly on the wire oven rack until heated through, 3 minutes. • Slice buns in half lengthways, 3/4 of the way through. • Spread bottom of bun with 1/2 the mayonnaise, then top with tomato and beef-onion mixture.
• Divide Philly-style beef and cheese subs and potato fries between plates. • Serve with remaining mayonnaise. Enjoy!