HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPhilly Steak Sub
Philly Steak Sub

Philly Steak Sub

with Slaw and Wedges

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This warming and hearty Steak with Slaw and Wedges is bursting full of flavours and make the perfect dinner night option, from HelloFresh.

Allergens:EggCereals containing GlutenSoyaMilk

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 conflict 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.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

260 grams

Beef Steak Strips

2 unit(s)

Brioche Bun

(ContainsEgg, Cereals containing Gluten, Soya, Milk)

1 unit(s)

Echalion Shallot

1 block(s)

Mature Cheddar Cheese


½ pack(s)

Soured Cream


1 unit(s)


1 unit(s)

Baby Gem Lettuce

1 unit(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3393 kJ
Energy (kcal)811 kcal
Fat35.0 g
of which saturates19.0 g
Carbohydrate80 g
of which sugars12.0 g
Protein46 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C. Chop the potato into 2cm wide wedges (no need to peel). Halve the brioche rolls (but not all the way through) and set aside. Pop the wedges on a baking tray, drizzle with oil and season with a pinch of salt and pepper. Toss to coat, make sure they are in a single layer. Roast in on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. When the wedges have about 5 mins left, pop the brioche rolls on the middle shelf on another baking tray for 5 mins.


Trim the carrot and coarsely grate (no need to peel). Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Put them in a large bowl and set aside. Grate the cheddar cheese. Halve, peel and thinly slice the shallot.


Heat a drizzle of oil in a frying pan on high heat. Once the pan is hot, add the steak strips along with a pinch of salt and pepper. Stir- fry until browned on the outside, then remove from the pan, 4-5 mins. IMPORTANT: The steak strips are cooked when they are no longer pink in the middle.


Add a drizzle of oil to the now empty pan if it is dry and reduce the heat to medium. Add the shallot, stir-fry until softened, 3-4 mins, then add the steak back in along with the cheese and half the soured cream. Cook for 1 minute to heat through, then remove from the heat. Add a pinch of salt and pepper and stir everything together.


Season the remaining soured cream with a pinch of salt and pepper, add to the lettuce and carrot and mix together. Taste and add more salt and pepper if you feel it needs it.


Spoon the cheesy steak filling into each roll and serve with the wedges and slaw alongside. Enjoy!