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This Philly steak sambo is loaded with succulent steak, sweet onions and lots of oozy cheese.
Ingredients
500g beef scotch fillet steak, fat trimmed
1 1/2 tablespoons olive oil
1 large brown onion, halved, sliced
1 large red capsicum, sliced
1 large green capsicum, sliced
20g butter
1 tablespoon plain flour
250ml (1 cup) milk
40g (1/3 cup) coarsely grated mozzarella
25g (1/3 cup) finely grated parmesan
1/2 teaspoon Worcestershire sauce
1/4-1/2 teaspoon hot English mustard
1 baguette, cut into 4, split lengthways
Butter, to serve
Method
Step 1
Place the steak in the freezer until required (this makes it easier to slice). Heat 1 tablespoon of oil in a frying pan over low heat. Add onion and stir for 8 minutes or until golden. Add combined capsicum and stir for 12 minutes or until soft. Season.
Step 2
Meanwhile, melt the butter in a saucepan over low heat until foaming. Add flour. Stir for 1 minute or until it bubbles. Remove from heat. Gradually stir in the milk until smooth. Stir over medium heat until it thickens. Stir in the combined cheese. Cool for 2 minutes before adding the Worcestershire sauce and mustard, to taste. Season.
Step 3
Heat a chargrill on medium-high. Thinly slice the steak and combine in a bowl with the remaining oil. Season. Cook the steak, in 2 batches, turning, for 1 minute or until cooked to your liking.
Step 4
Butter the bread and top with the steak, capsicum mixture and cheese sauce.
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