Light Philly Cheesesteak

📝 Ingredients

• 500 g beef rump steak
• 2 brown onions (about 150 g each)
• 2 green peppers (about 160 g each)
• 2 garlic cloves
• 2 tbsp sunflower oil (1 for the vegetables, 1 for the beef)
• 1 tbsp Worcestershire sauce
• 100 g sliced Cheddar
• 2 baguettes (about 250 g each)
• Salt, black pepper

🍴 Utensils

• Large frying pan with lid
• Sharp chef's knife
• Chopping board
• Baking sheet
• Wide spatula
• Baking paper

📖 Steps

1. Put the rump steak in the freezer for 30 min: slightly firmed up, it's much easier to slice thinly. Meanwhile, peel the onions and slice them thinly, deseed the peppers and cut them into 5 mm strips, and peel and chop the garlic.
2. Heat 1 tbsp of oil in the large frying pan over a medium heat. Add the onions and peppers with a pinch of salt and cook for 12 to 15 min, stirring often, until very soft and lightly caramelised. Add the garlic for the last minute, then set aside on a plate.
3. Preheat the oven to 200 °C. Take the beef out of the freezer and slice it as thinly as possible (2 to 3 mm) with the sharp knife, against the grain. Trim off any visible fat and pat the slices dry with kitchen paper.
4. Cut each baguette in half, then split each half lengthways without cutting all the way through. Place them on the baking tray and toast in the oven for 4 to 5 min, until crisp but not hard.
5. Put the empty pan back over a high heat until it's lightly smoking. Sear the beef in 2 or 3 batches, in a single layer, with a little of the 2nd tbsp of oil each time: season with salt and pepper, cook for 1 min without touching, then 1 min while roughly chopping it with the spatula. It should still be just pink.
6. Return all the beef, onions and peppers to the pan, add the Worcestershire sauce and stir for 30 s. Turn the heat down to the minimum, form 4 long piles the size of the rolls and cover each with slices of Cheddar.
7. Cover the pan and let the cheese melt for 1 to 2 min. Place an open baguette half upside down on each pile, slide the wide spatula underneath and flip it over in one go so the filling drops into the bread.
8. Serve straight away, while the cheese is still oozing. To eat it by hand without everything falling out, close the sandwich, pressing it down slightly, and wrap it halfway in a sheet of baking paper.