PHILLY STEAK SANDWICH GLUTEN FREE

Fabulous steak sandwich this turned out better than expected and I had to share it with the family, which was not intended!  Using the steaks as the bread, the only difference in eating this sandwich is that you need a knife and fork, well you don't but it may be a little bit more messy and all the more fun!!!

Gorgeous al dente pan seared peppers and onions tossed through a thick creamy sour cream cheese, seasoned and stuffed between two thin fillet steaks grilled to your liken and seasoned with four ground peppers, sea salt and chilli flakes.

Prep Time 5 minutes / Cooking Time 7-10 minutes

Ingredients

(serves 2)

2 x 8-10 oz fillet steaks

300g Philadelphia cream cheese

1 red pepper sliced

1 green pepper sliced

1 onion sliced

2 handfuls watercress 

1 tsp dried chilli flakes

1 tsp mixed peppers seasoning

1 tbsp coconut oil

To Make Your Own Pepper Seasoning

1 tsp pink peppercorns

1 tsp black peppercorns

1 tsp white peppercorns

1 tsp green peppercorns

2 tsp sea salt

Grind all ingredients together

Take the steaks and cut in half, start half way down the side and cut left to right so that you now have two steaks the same size, place a sheet of cling film on your work top, place one of the steaks on the cling film and then cover with another sheet of cling film, take a rolling pin and gently bash out the steak so that it is almost twice the size and even thickness all over, repeat with the other steaks.

Melt half of the coconut oil in a frying pan and toss in the peppers and onions, pan sear for a couple of minutes, enough to soften slightly but keep the crisp in the peppers.  Add the Philly cheese and on a low heat stir in until warmed through, leave on a lower heat to tick over while you sear the steaks.

Rub the steaks with some of the coconut oil and then season the steaks on both sides with the seven pepper spice and chilli flakes, heat a griddle or skillet hot and sear the steaks on each side for almost one minute for medium rare, adjust this cooking time up or down by a 15 seconds for rarer or more well done.  Leave on a plate to rest for a couple of minutes, this is important as it allows all the juices to flood back into the steak, keeping all the flavour and juices in the steaks.  Pour these resting juices in to your peppers and onions and mix through.

To assemble, place one steak on your plate, generously top this with some of your peppers and onion mix and then top with another steak, serve and enjoy with some watercress salad on the side.