Philly Cheese Style Rump Steak Baguette

a) Meanwhile, halve, peel and thinly slice the onion.

b) Halve the pepper and discard the core and seeds. Slice into thin strips.

c) Peel and grate the garlic (or use a garlic press).

a) Heat a drizzle of oil in a large frying pan on high heat. 

b) Once hot, add the pepper and onion and fry until just soft, 7-8 mins. Continue to stir while it cooks.

c) Once just soft, add the garlic and Central American spice mix to the veg, stir to coat and fry until fragrant, 1 min.

d) Pop the veg into a bowl, then cover to keep warm and set aside for now. Wipe out the pan and return to high heat with another drizzle of oil.

a) Season the steaks with salt and pepper. TIP: Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

b) Once the pan is very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done.

c) While the steak fries, grate the cheese.

d) Once cooked, transfer to the steak to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. It's safe to eat when browned on the outside.

a) Return the pan to medium heat (no need to clean).

b) Add the cooked veg, creme fraiche and cheese to the pan and stir to melt the cheese, 2-3 mins.

c) Once rested, thinly slice the steaks, then add them to the pan and stir to coat in the cheese sauce.