Cara Delevingne’s: Philly Cheesesteak

By Vera Fourie


500g Ribeye steak
One medium onion (finely diced)
Eight slices of cheese
Two large, long bread rolls (hoagies)
Two tablespoons of canola or vegetable oil
Salt and pepper
Fresh garlic or garlic powder (optional)

USING a sharp knife, cut the meat as thinly as possible against the grain. Warm the oil in a pan and fry the meat, garlic and sliced onion together until cooked through. Do not overcook the strips! Season with salt and pepper. Meanwhile, cut the rolls lengthwise. While still in the pan, split the meat into two oblong portions no more than 2.5cm thick and top with some onion and bell pepper mixture. Top with two slices of cheese per pile, and cook, undisturbed, until the meat is browned and crisp underneath and the cheese is melted (about four minutes). With a spatula lift the meat mixture and place it on top of the rolls. You can drizzle your favourite condiments on if needed. Close the roll, wrap it securely in tin foil and cut it into your desired size. This way the filling won’t fall out and stays warm longer.



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