Philly cheese steak

Bathurst ...for me a day where I don't venture too far from the TV ( go Tim Slade) and I think this recipe will go down a treat, serve it on a crunchy crusty baguette. Or maybe some brioche sliders......  Have a top weekend!

--Ian and crew

Preparation Time: 15 minutes Cook Time: 20 minutes

Ingredients (serves 4)

600 g oyster blade steak, trimmed and very thinly sliced
2 tbsp olive oil
1 onion, thinly sliced
1 red capsicum, thinly sliced
4 long bread rolls
150 g provolone cheese, thinly sliced


  1. Preheat a large frying pan over a high heat. Mix the meat with 1 ½ tbsp olive oil and coat well. Cook the slices in a single layer for a minute on each side or until cooked through. You will need to do this in several batches. Set aside on a plate.
  2. Wipe out the pan, place over a moderate heat and gently cook the onion and capsicum in the remaining oil for 10 minutes or until soft.
  3. Meanwhile, roughly chop the cook steak and stir it through the softened vegetables to warm through. Season well with salt and pepper.
  4. Cut the rolls in half and fill with the meat and vegetables. Top with the cheese slices and chilli sauce (if using).


You can substitute the provolone cheese with Swiss or Cheddar cheese.