One of the iconic roadside foods of America: a long roll stu ed with chopped, ash-fried steak, caramelised onions and melted cheese. Traditionally, this is made with roast beef, and if you have some left over, it’s a great way of using it up. If you can’t nd provolone cheese and don’t have any Homemade Cheese Slices to hand, then a mixture of mozzarella and Cheddar will give you a good, stringy cheese with a decent mature taste.
© 2019 Tom Byng / Quadrille · Reproduced with permission. · Byron: The Cookbook by Tom Byng and Fred Smith (Quadrille, £20) Photography – Martin Poole.
You Will Need
Heat a splash of olive oil in a medium saucepan over a medium heat. Add the onion and a pinch of salt, cover and sweat for 4–5 minutes until softened slightly.
Preheat the grill to high.
Add the pepper to the onion, cover and cook for a further 12–14 minutes until the onion has completely softened and the pepper is cooked.
Lightly toast or grill the cut sides of the sub rolls.
Cut the steak into wafer-thin slices. Heat another dash of oil in a large frying pan over a medium heat. Fry the steak for 1 minute, or until lightly browned, stirring frequently.
Add the seared steak slices to the pan of vegetables and cook for a further 15 seconds.
Add your chosen cheese slices to the pan on top of everything else and cook for 11⁄2–2 minutes until the cheese has melted.
Homemade Cheese Slices
200ml DOUBLE CREAM
12 SLICES OF AMERICAN CHEESE (240g IN TOTAL)
75g GRATED CHEDDAR CHEESE
90g FINELY GRATED PARMESAN CHEESE
1. Heat the cream in a medium saucepan until steaming. Add the American cheese, Cheddar and Parmesan and beat with a fork or balloon whisk over a low heat until the cheese has melted and the sauce is smooth. Do not let the mixture boil.
2. Remove from the heat and pour the mixture onto a large sheet of non-stick parchment paper. Cover with another sheet of the same size. Gently roll out the mixture, using a rolling pin, until 5mm thick.
3. Leave the mixture to cool, then transfer to the fridge on a tray and chill until set.
4. Remove the cheese from the fridge and cut into pieces suitable for hamburgers, cutting through the paper so that each slice is still sandwiched in paper.
5. The cheese slices are now ready use, or you can store them either in the fridge for up to 3 days, or well wrapped in the freezer for up to 1 month.
Divide the mixture between the toasted rolls, sandwich together and serve immediately.