Steak & Cheese Sub
I must admit I am a sucker for a good steak and cheese sub or steak and cheese anything if I am honest. I use Gruyere cheese which, in my opinion takes it to a whole new level. Feel free to change the recipe around to suit your own tastes.
Allergens : Contains Gluten & Lactose
Subs (most supermarkets) – 2
Lean minute steaks or thin striploin – 250g – 400g
Roasted red Peppers – 1/2
Red onions – 1/2
Gruyere or Cheddar Cheese – 100g
Spring Onion – 2
Cherry Tomatoes – 8
Iceberg Lettuce or Baby Gem – 4 good size leaves
Smoked Rashers – 2
Rapeseed oil – 3 tbsp
Pinch of salt and black pepper – Pinch
Mayonnaise – 4-5 tbsp
Pinch smoked or sweet paprika – Pinch
Cajun Seasoning – 2 tsp
Tomato ketchup – 2 tbsp
You will need – 1 Chopping board, 1 sharp knife, 1 griddle pan or frying pan, 1 cup, 1 fork, 1 bowl and 1 baking tray
Pre-heat your oven to 180c GM4
Mix the salt, pepper, Paprika and the oil in the bowl then rub into the steak slices and leave for 10-15 minutes.
Heat the pan but don’t add any oil then when good and hot cook the steak slices for about 1-2 minutes per side. Remove and leave to rest.
Cook the rashers on the same pan till just how you like them, I like mine crispy.
Add the mayonnaise, ketchup and cajun seasoning to the cup and mix well this is the sauce.
Cut into the subs but don’t cut all the way through. Then add 1 tbsp of sauce to each side followed by the sliced spring and red onion then the peppers and then the steaks, top this with the tomatoes and rashers then finally the grated cheese.
Place on the baking tray and bake for 10-15 minutes until the cheese has melted.
Top with more sauce and the lettuce leaves and serve.