Fully Loaded Cheesesteak Chips

Name: Fully Loaded Cheesesteak Chips with Caramelised Peppers and Onion
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 700 Potatoes; 1 Mild Paprika; 1 Garlic Salt; 4 Beef Sizzler Steaks; 1 Onion; 1 Bell Pepper; 1 Green Pepper; ½ Green Chilli; 60 Mature Cheddar Cheese; 60 Red Leicester; 15 Worcester Sauce; 150 Creme Fraiche

with Caramelised Peppers and Onion

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Allergens:

Milk

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

700

Potatoes

Mild Paprika

Garlic Salt

Beef Sizzler Steaks

Onion

Bell Pepper

(May contain traces of: Celery)

Green Pepper

(May contain traces of: Celery)

Green Chilli

Mature Cheddar Cheese

(Contains: Milk)

Red Leicester

(Contains: Milk)

Worcester Sauce

(Contains: Cereals containing gluten)

150

Creme Fraiche

(Contains: Milk)

Nutritional information

Energy (kcal)846 kcal

Energy (kJ)3538 kJ

Fat46.6 g

of which saturates30.4 g

Carbohydrate86.8 g

of which sugars21 g

Protein27.2 g

Salt1.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Grater

•Grill Pan

Instructions

Preheat your oven to 200°C. Chop the potatoes lengthways into 2cm slices, then chop into 2cm wide chips. Pop the chips onto a large, low-sided, wide baking tray. Drizzle with oil, then season with pepper, half the paprika and half the garlic salt. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the chips nicely spread out.

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.

Once everything is ready, divide the chips between your plates. Load on the onion and pepper mix, then the steak strips. Pour the cheese sauce all over, and finish with a sprinkling of green chilli (use sparingly if you don't like heat!). Tuck in and enjoy!