Cara Delevingne’s: Philly Cheesesteak

By Vera Fourie

CARA DELEVINGNE first appeared in Vogue Italia at age 10 and was found by Sarah Doukas, who also scouted runway royalty, Kate Moss. Cara began her career as a singer at the age of 16, recording music with Simon Fuller, but gave it up to pursue becoming a model, and, as we all know, she hasn’t looked back since. Featured in the advertising campaigns for major fashion brands such as Burberry, H&M and Chanel, she was eventually named model of the year at the 2015 British Fashion Awards. Cara has been open about how much she loves food, especially cheese steak! Which is just unfair, given that she can eat what she wants and keep that figure! Throw calorific caution to the wind and try this mouthwatering Philly cheese steak. You’ll love it.

 

 

Philly Cheesesteak

Model, actress, designer, author: Cara has made it in Hollywood. At first we were captured by her larger-than-life brows Beef recipes Cara Delevingne’s: Philly Cheesesteak European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 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)

Instructions

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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