Fabulous take on the classic Philly steak sandwich which unexpectedly would you believe I had trouble eating! this was because as soon as I had cooked this gorgeous steak just for me everyone in the house dived in only leaving me with the first bite I had already had and out of courtesy after the elbow shoving and fork fencing the last bite!
Being a bread free girl I still wanted to honour and enjoy the classic Philly steak sandwich with all those gorgeous layers of ingredients that are brought together and served in a bun, but without the bun! I felt I could give each layer of this fabulous classic the right to speak out for itself, and as I don't eat bread, the thought of the steak as the sandwich was a exciting assumption.
This I found to be true with the rest of the family! The just slightly softened green peppers and onions added a lovely texture and flavour in their own right sitting on a extra thick bed of sharp soft Philly cheese, sandwiched between two rare pan fired chilli and black pepper seasoned New York Strip steaks, a winner dinner anytime.
Ingredients
(serves 2)
2 8oz (227g) New York Strips
1 tsp coconut oil
1 green pepper sliced
1 onion sliced
2 red chillies sliced
1 tsp dried red chillies
Sea salt
Ground black pepper
3 tbsp Philly cheese
In a saucepan heat the coconut oil until melted, add the peppers and onion and sauté until just soft, remove from the heat and reserve to one side.
Bring your flat griddle or pan up to a high heat, rub a little coconut oil on the steak and season with salt and pepper, sear the steak for a couple of minutes on each side, remove from the heat and leave to rest for a few minutes. Now your ready to assemble.
Place one steak on your plate, season and load with the Philly cheese, top with the peppers, onions and fresh chillies, finish off with the top steak and season with salt, pepper, dried chillies and pour over any resting juices from the pan, now enjoy.
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