- 500g Chunky oven fries
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- Pinch of cayenne pepper
- 500g beef porterhouse steak, excess fat trimmed
- Olive oil spray
- 2 large portobello mushrooms, thinly sliced
- 1 small red capsicum, seeded, thinly sliced
- 1 small yellow capsicum, seeded, thinly sliced
- 1 white onion, halved, thinly sliced
- 4 long white bread rolls, halved lengthways
- 8 slices (about 100g) provolone or American-style cheese
- 2 tablespoons American mustard
- 60ml (1/4 cup) Heinz Tomato Ketchup
- Step 1Preheat oven to 230°C. Line a baking tray with non-stick baking paper. Prepare the fries following packet directions.
- Step 2Meanwhile, combine the paprika, garlic powder and cayenne pepper on a plate. Add the beef and turn to coat. Preheat a chargrill on medium-high and spray with oil. Cook the beef for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Thickly slice the beef.
- Step 3Cook mushroom, combined capsicum and onion, turning occasionally, for 5-7 minutes or until tender. Transfer to a large bowl. Add the beef to the vegetable mixture and toss to combine.
- Step 4Place the bread roll bases on a baking tray and top with cheese. Bake for 8 minutes or until the cheese melts. Top with the beef mixture, mustard and tomato sauce. Top with remaining bread. Serve with the fries.
All nutrition values are per serve
- Author: Liz Macri
- Image credit: Andrew Young
- Publication: Australian Good Taste