Philly Cheesesteak Inspired Beef Rice Bowl

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

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

c) Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

d) Once golden, add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

a) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

b) Grate the Cheddar cheese. Peel and grate the garlic (or use a garlic press). 

c) Once the onions have caramelised set aside in a small bowl for later. Cover to keep warm.

a) Return the (now empty) frying pan on medium-high heat.

b) Once hot add the beef mince, mushrooms and bell pepper. IMPORTANT: Wash your hands and equipment after handling raw mince

c) Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. 

d) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

a) Once browned, add the garlic and fry, 1 min. Sprinkle in the flour (see pantry for amount) and stir until combined, 1 min more.

b) Stir in the water for the sauce (see pantry for amout) a little at a time followed by the beef stock paste and worcester sauce.

c) Simmer until thickened, 2-3 mins. Then remove from the heat. Season with salt and pepper.

d) Meanwhile, boil a full kettle. Pour the water into a small bowl.

e) Pop the cheese sauce packet into the hot water and leave to warm through, 2-3 mins. Carefully drain the hot water and leave to cool, 1 min.