Philly Cheesesteak Inspired Beef Rice Bowl
with Leek, Mushrooms and Caramelised Onion
- Milk
- Barley
- Cereals containing gluten
- Milk
- May contain traces of allergens
This recipe is inspired by the Philly cheesesteak, originally hailing from Philadelphia, Pennsylvania in the 1930s. It's hugely popular worldwide due to its irresistible combination of melted cheese, beef and fried onions. Instead of a baguette, we're making this into a rice bowl as an easy twist on the classic recipe.
Ingredients
1 unit(s)
Onion
1 unit(s)
Leek
150 grams
Basmati Rice
50 grams
Mature Cheddar Cheese
(Contains: Milk May contain traces of: Milk)
1 unit(s)
Garlic Clove
240 grams
British Beef Mince
80 grams
Sliced Mushrooms
15 grams
Beef Stock Paste
15 grams
Worcester Sauce
(Contains: Barley, Cereals containing gluten)
60 grams
Cheese Sauce
(Contains: Milk)
1 sachet(s)
Chilli Flakes
Not included in your delivery
1 tsp
Sugar for the Onions
½ tbsp
Plain Flour
150 milliliter(s)
Water for the Sauce
½ tbsp
Honey
2 tbsp
Water
Nutritional information
Utensils
Instructions
a) Halve, peel and thinly slice the onion. Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
b) Heat a drizzle of oil in a large frying pan on medium heat.
c) Add the onion and leek, 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) While the onion cooks, boil a half-full kettle.
b) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) While the rice and onion cook, grate the Cheddar cheese. Peel and grate the garlic (or use a garlic press).
b) Once the onion and leek have caramelised, set aside in a small bowl for later. Cover to keep warm.
a) Return the (now empty) frying pan to medium-high heat.
b) Once hot, add the beef mince and mushrooms.
c) Fry until the mince and veg have browned, 6-8 mins. Use a spoon to break up the mince as it cooks, then drain and discard any fat.
d) When the mince has browned, season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
e) Once browned, add the garlic and fry, 30 secs. Sprinkle in the flour (see pantry for amount) and stir until combined, 1 min more.
a) Stir the water for the sauce (see pantry for amount) into the beef a little at a time, followed by the beef stock paste, Worcester sauce and honey (see pantry for amount).
b) Simmer until thickened, 3-4 mins. Remove from the heat and season with salt and pepper.
c) Meanwhile, pop the cheese sauce into a small microwaveable bowl with the water (see pantry for amount) and mix.
d) Microwave the sauce on high until heated through, 30 secs.
a) When everything's ready, share the rice between bowls.
b) Top with the beef mince, veg and caramelised onion and leek.
c) Sprinkle over the cheese and spoon over the cheese sauce. Scatter over the chilli flakes to finish (add less if you'd prefer things milder).
