Philly cheesesteak rolls

Philly cheesesteak rolls

By
From
Ben's Meat Bible
Serves
4
Photographer
Benito Martin

It would seem that dude food or American diner food is quite trendy, and I think it has its place. It’s not something you want to eat every week, but once in a while it hits the spot. This recipe is my take on the famous steak sandwich and really is the duck’s nuts. I have given this a super-charge in the heat department by using habanero chillies. Traditionally, Philly cheesesteak rolls use rib-eye, but burger patties work really well – not to mention they’re more economical.

Ingredients

Quantity Ingredient
2 red onions, sliced
1 green capsicum, seeds removed and sliced, (bell pepper)
2 tablespoons olive oil
4 long, soft bread rolls
salted butter, to spread
1 teaspoon Meat salt
or sea salt
2 habanero chillies, sliced
150g grated monterey jack or cheddar cheese

Beef patties

Quantity Ingredient
500g minced beef
4 garlic cloves, finely chopped
1 small green capsicum, seeds removed and diced
1 large red onion, grated
1 teaspoon ground cumin
salt
freshly ground black pepper

Method

  1. Preheat the barbecue or place a chargrill pan over a medium–high heat.
  2. To make the patties, use your hands to mix the beef with the garlic, capsicum, onion and cumin and season well with salt and pepper. Form into 4 burger-sized patties about 1 cm thick and cook on the barbecue or chargrill pan over medium heat for roughly 4 minutes on each side for medium rare. Set aside.
  3. Meanwhile, preheat the grill to medium. Place the sliced onions and capsicum on a baking tray under the grill, drizzle over the oil and cook for 5 minutes, until soft.
  4. Slice open the buns and spread them with butter. Use your hands to break the cooked beef patties into pieces and place them on the base of the bun. Next, add the grilled onions and capsicum. Season the buns with the meat salt, layer on the sliced chillies and top generously with cheese.
  5. Place the filled rolls under the grill and cook until the cheese has melted and the buns are golden.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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