Fully Loaded Cheesesteak Fries
with Zingy Slaw
- Barley
- Cereals containing gluten
- Milk
Ingredients
15 grams
Worcester Sauce
(Contains: Barley, Cereals containing gluten)
4 unit(s)
Beef Sizzler Steaks
½ unit(s)
Green Chilli
1 unit(s)
Onion
1 sachet(s)
Garlic Salt
60 grams
Red Leicester
(Contains: Milk)
120 grams
Coleslaw Mix
60 grams
Mature Cheddar Cheese
(Contains: Milk)
1 unit(s)
Spring Onion
½ unit(s)
Lemon
1 sachet(s)
Smoked Paprika
1 unit(s)
Bell Pepper
150 grams
Creme Fraiche
(Contains: Milk)
450 grams
Potatoes
Nutritional information
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 pepper and discard the core and seeds. Slice into thin strips. Trim the spring onion(s) then thinly slice. Halve the lemon. 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, 8-10 mins. Then add the Worcester sauce and cook until the liquid has evaporated, 1-2 mins. Remove the veg mix to a bowl and cover to keep warm. Meanwhile, put half the crème fraîche into a medium bowl. Add a squeeze of lemon, some salt and pepper, the coleslaw mix and spring onion. Mix well to coat. Taste and add more lemon, salt of pepper if needed.
Pop the now empty frying pan back on high heat with a drizzle of oil (no need to wash). Once hot, lay the steaks in the pan, season with salt and pepper and cook for 45 seconds on each side. IMPORTANT: The steak is safe to eat when the outside is browned. Remove the steak to a board and allow to rest for 1-2 mins. Then thinly slice and cover to keep warm.
Pop a medium saucepan on medium heat. Add the remaining crème fraîche along with 1 tbsp of water per person and bring to the boil. Reduce the heat to low and add both the cheeses, stirring well to combine until the cheese has melted and it has come together to make a creamy, cheesy sauce, 3-4 mins. Take off the heat and season with a pinch each of the remaining garlic salt and paprika. Taste and add more seasoning if needed.
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!). Serve the cheesesteak loaded chips with the zingy coleslaw on the side. Enjoy!
