Philly-Style Cheesy Beef Subs
with Loaded Bacon Potatoes & Burger Sauce
This sub is the king of sandwiches, packed full of Philly-style flavours. Beef and onion have been cooked down and smothered in oozy cheese before being packed into a toasty brioche bun with burger sauce. Add a serving of Kiwi-spiced potatoes loaded with charred corn and nuggets of golden bacon for the ultimate side!
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
Kiwi Spice Blend
1 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
(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 Kiwi 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 sweetcorn until browned, 4-5 minutes. • Remove pan from heat, 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 corn and bacon is cooking, thinly slice onion (see ingredients). • In a large 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 second 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 a dollop of garlic aioli. • Divide Philly-style cheesy beef subs and loaded bacon potatoes between plates. Enjoy!