Sunny's cheesesteak

Sunny's cheesesteak

  • Preparation Time40 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy

For the beef

450g flank steak
120ml red wine vinegar
1 lime, zested, juiced
1/4 cup chopped coriander leaves
1 tbsp hot sauce
1 tsp Worcestershire sauce
1 tsp salt
1/2 tsp fresh ground black pepper

For the sauce

30g unsalted butter
3 tbsps plain flour
2 chipotle chillies in adobo (tinned), chopped
1 tbsp adobo sauce (from chipotle tin)
360ml double cream
1 cup processed grated Cheddar cheese

For the sandwich

1 tbsp vegetable oil, plus more if needed for steak
1 red pepper, cut into strips
4 hoagie rolls
1 avocado, pitted, flesh sliced 1/2cm thick
1 cup coriander leaves
1) For the beef, place the flank steak, red wine vinegar, zest, lime juice, coriander, hot sauce, Worcestershire, salt and ground black pepper in a large plastic bag. Marinate for 1 hour in the refrigerator. Remove flank steak and pat dry. Place in freezer for 1 hour.

2) For the sauce, melt the butter over medium heat-high heat in a sauce pot. Add flour, chipotle and adobo sauce, stir to combine. Add the double cream slowly, stirring well with each addition to incorporate. Add cheese and stir until melted. Keep over low heat while finishing sandwich.

3) To assemble, remove the flank steak from freezer and slice on the bias against the grain into 1/2cm-thick pieces. Heat 1 tablespoon of oil in a cast iron griddle or skillet, and saute the red peppers until they blacken around the edges and soften, about 8 minutes.

4) Remove from griddle and turn heat to medium-high, add more oil if necessary and sear steak in batches, about 2 minutes.

5) Cut bread loaves in half, leaving one side attached. Layer on avocado slices, top with flank steak, red pepper and coriander. Drizzle with chipotle cheese sauce and serve immediately.

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