Philly Cheesesteak Toastie

Serves makes 2

Time 20 minutes

Ingredients

4 slices sourdough bread

50g butter

2 tbsp extra virgin olive oil

300g rump steak, thinly sliced

1 tsp salt

1 tsp pepper

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 red capsicum, deseeded and sliced into strips

1 green capsicum, deseeded and sliced into strips

1 brown onion, peeled and sliced

6 slices provolone cheese (can substitute for gouda or swiss)

6 slices American cheddar

Method

Heat 1 tbsp of olive oil in a frying pan over medium-high heat.

Add the sliced capsicum and onion and fry, stirring for a few minutes until softened and caramelised. Remove to a bowl.

In a separate bowl, add the sliced steak, salt, pepper, paprika, garlic powder and onion powder. Toss to coat. 

Put the frying pan back on the stove over high heat, add the other tbsp of olive oil. Fry the steak in two separate batches so as to not overcrowd the pan, stirring for 2 minutes until steak is nicely caramelised. 

To build the toasties, top two slices of sourdough with three slices of American Cheddar each, top each with the capsicum and onion mix and steak. Place 3 slices of provolone on top and add the remaining slice of bread. 

Heat butter in a frying pan over medium heat. When the butter has melted, add the toastie and cook for approx 3-4 minutes either side or until golden and crispy and the cheese has melted.

Slice and serve.