Philly-Style Beef & Cheese Subs
with Loaded Bacon Potatoes & Garlic Aioli
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 loaded bacon potatoes topped with fresh chilli for some attitude.
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 sachet
Aussie Spice Blend
½ tin
sweetcorn
1 packet
diced bacon
1 packet
baby leaves
½
Onion
1 sachet
Garlic & Herb Seasoning
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
burger sauce
(Contains Soy; )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 sprig
spring onion
½
fresh chilli (optional)
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks, then place on a lined oven tray. • Sprinkle over Aussie spice blend and drizzle with olive oil. Toss to coat, then roast until tender, 20-25 minutes.
• Meanwhile, drain sweetcorn. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook diced bacon and corn until browned, 4-5 minutes. • Remove pan from heat, then add baby leaves, stirring until wilted. Transfer to a medium bowl.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• While the bacon and corn is cooking, thinly slice onion. • In a second medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add beef strips and toss to coat.
• Return the frying pan to high heat with a drizzle of olive oil. Cook onion until lightly browned and softened, 4-6 minutes. Transfer to a large bowl. • Return the pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, until browned and cooked through, 1-2 minutes. • Transfer beef to the bowl with onion. Toss to combine.
TIP: Cooking the meat in batches over high heat helps it stay tender.
• Slice brioche hotdog buns in half horizontally, three quarters of the way through, then place on a second lined oven tray. • Spread burger sauce over the inside of the buns. Top with beef-onion mixture and shredded Cheddar cheese. • Bake until golden and cheese has melted, 4-5 minutes.
• Thinly slice spring onion and fresh chilli (if using). • Top potatoes with bacon-corn mixture, chilli, spring onion and garlic aioli. • Bring everything to the table to serve. Help yourself to a Philly-style beef and cheese sub and some loaded bacon potatoes. Enjoy!