Philly cheesesteak

Method

• step 1

  Put the steaks into freezer bags or containers, then freeze for 45 mins-1 hr or until firm.

• step 2

  Meanwhile, chop the onions and peppers into thin slices. Heat 1 tbsp of oil in a large deep frying pan over a medium heat, then cook the onions and peppers with a pinch of salt and sugar for 10 mins until beginning to soften and caramelise. Add a splash of water, then cover with a lid and cook for another 5 mins. Remove the lid, add the brine, then cook for 5 mins until completely softened. Remove to a bowl.

• step 3

  Using a very sharp knife, carefully slice the frozen steak into very thin, short strips. Put the meat into a bowl, then season with the onion powder and 1 tsp each of salt and black pepper. Mix well and leave for 10 mins. Heat 1 tbsp of oil in the pan used for the onions over a medium-high heat. Fry the steak for 5-6 mins or until just starting to crisp, then stir the cooked onions and peppers into the pan. Cook for 2 mins.

• step 4

  Arrange the mixture in the pan into four rectangular piles roughly the size of the rolls. Layer a slice each of provolone and cheddar over the top of each pile (this can be done in batches if needed). Splash a little water into the pan, cover with a lid and steam for 1-2 mins or until the cheese has melted.

• step 5

  Toast the rolls, then spread liberally with mustard and ketchup on each side. Fill with the cheesy steak and garnish with whole pickled chilli peppers to serve.