1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Philly cheese steak sambo

  • 0:10 Prep
  • 0:30 Cook
  • 4 Servings


  • 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


  • 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.
  • 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.
  • 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.
  • 4
    Butter the bread and top with the steak, capsicum mixture and cheese sauce.

Source: taste.com.au


Please enter your comment!
Please enter your name here