Philly Steak Sub

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.