Fully Loaded Cheesesteak Chips

Remove the steak from your fridge to allow it come up to room temperature. Halve, peel and thinly slice the onion. Halve the peppers and discard the core and seeds. Slice into thin strips. Halve the chilli lengthways (see ingredients for amount), deseed then thinly slice. Grate both types of cheese.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the onion and pepper, season with salt and pepper and fry until soft and caramelised, 8-10 mins, stirring occasionally. Then add the Worcester sauce and cook until the liquid has evaporated, 1-2 mins. Remove the onion and pepper mix to a bowl and cover to keep warm.

Pop the now empty frying pan back on with a drizzle of oil and increase to high heat (no need to wash). When hot, then lay the steaks in the pan. Season with salt and pepper, flash-fry the steaks for 45 seconds on each side. IMPORTANT: Wash your hands and equipment after handling raw meat. Remove the steak to a board and allow to rest for 1-2 mins. Then thinly slice and cover to keep warm. Tip: You can use scissors to cut the steaks IMPORTANT: The steak is safe to eat when the outside is browned.

Wipe out the steak pan and pop it back on medium heat. Add the crème fraîche along with 1 tbsp of water per person, stir to combine then bring to the boil. Reduce the heat to low and add both the cheeses, continuously stirring until the cheese has melted and it has come together to make a creamy sauce, 3-4 mins. Take off the heat and season to taste with the remaining garlic salt and paprika.