Philly Cheesesteaks

There’s a reason why Philadelphia’s snack has gone global; fast, indulgent and oh so satisfying. Thinly sliced steak, with melted cheese in a soft hotdog bun, made even better on your barbecue!

 Ingredients

• 2 scotch fillet steaks
• 4 teaspoons olive oil, divided
• 1 brown onion, finely chopped
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 4 slices provolone cheese
• 4 soft hotdog or brioche hotdog rolls
• 2 tablespoons Japanese mayonnaise (e.g. Kewpie), to serve
• Optional Additions
  tomato sauce
• pickled red chillies
• pickled jalapenos

 Method

Step 1
Using a sharp knife, slice the steaks into 2 to 3mm slices. It is easier to do this if you put the steaks into the freezer for 30 minutes before slicing.
Step 2
Prepare the barbecue for cooking using a hotplate over direct medium-high heat (210°C – 250°C) and preheat as directed.
Step 3
Add the brown onion to a small bowl. Add 2 teaspoons of the olive oil.
Step 4
Once the barbecue has preheated, add the onion to the hotplate and cook over direct high heat, for 2 minutes, or until just caramelised. Using a metal spatula, remove the onion from the barbecue.
Step 5
Lightly coat the slices of steak with the remaining olive oil, then season with the salt and pepper. Add the steak to the hotplate and cook for 3 minutes, over direct medium-high heat until just browned. Keep the lid closed as much as possible.
Step 6
Arrange the steak into 4 piles on the hotplate. Divide the cooked onion over each mound. Add a slice of provolone cheese on top of each one. Close the lid for 1 minute, for the cheese to melt.
Step 7
Meanwhile, toast the buns cut side down on the cooking grill for one minute.
Step 8
Scoop a pile of meat and cheese into the toasted buns. Serve with Kewpie and your choice of additional toppings.