Originally created in the 1930s by two Italian brothers living in Philadelphia, the Philly Cheesesteak has become an all-American favourite. And soon it will be yours, too. A toasted flatbread is topped with aromatic beef strips, then deliciously smothered in silky glossy onions, fried peppers, & melted cheese. Keep some serviettes on standby for this one, Chef!
Philly Cheesesteak Flatbread
Philly Cheesesteak Flatbread
with bell pepper strips
Hands on Time: 15 - 20 minutes
Overall Time: 15 - 25 minutes
Ingredients:
- Beef
- Bell Pepper
- Bell Peppers
- Flatbread
- Flatbreads
- Free-Range Beef Strips
- Fresh Thyme
- Grated Cheddar Cheese
- Green Leaves
- NOMU Beef Rub
- NOMU Italian Rub
- Sliced Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
BEEF STRIPS
Place a pan over high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). In the final 30 seconds, baste with a knob of butter, the NOMU beef rub, and the rinsed thyme sprigs. Remove from the pan, discard the sprigs, and season.
VEGGIES
Return the pan to medium-high heat with a drizzle of oil (if necessary). When hot, fry the sliced onions, and the pepper strips (to taste) until lightly golden, 4-5 minutes. Add the NOMU Italian rub and fry until fragrant, 30-60 seconds. Add seasoning, mix in the beef strips, and the grated cheese. Cover and remove from the heat when the cheese is melted.
FLATBREAD
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, toast the flatbread until golden, 1-2 minutes per side.
TIME TO EAT
Load the toasted flatbread with the loaded cheese mixture, top with the rinsed green leaves, and enjoy, Chef!
Free-range Beef Strips - 150g
NOMU Beef Rub - 5ml
Fresh Thyme - 3g
Sliced Onions - 75g
Bell Pepper - 1
NOMU Italian Rub - 10ml
Grated Cheddar Cheese - 50g
Flatbread - 1
Green Leaves - 10g
BEEF STRIPS
Place a pan over high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). In the final 30 seconds, baste with a knob of butter, the NOMU beef rub, and the rinsed thyme sprigs. Remove from the pan, discard the sprigs, and season.
VEGGIES
Return the pan to medium-high heat with a drizzle of oil (if necessary). When hot, fry the sliced onions, and the pepper strips (to taste) until lightly golden, 4-5 minutes. Add the NOMU Italian rub and fry until fragrant, 30-60 seconds. Add seasoning, mix in the beef strips, and the grated cheese. Cover and remove from the heat when the cheese is melted.
FLATBREAD
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, toast the flatbreads until golden, 1-2 minutes per side.
TIME TO EAT
Load the toasted flatbreads with the loaded cheese mixture, top with the rinsed green leaves, and enjoy, Chef!
Free-range Beef Strips - 300g
NOMU Beef Rub - 10ml
Fresh Thyme - 5g
Sliced Onions - 150g
Bell Pepper - 1
NOMU Italian Rub - 20ml
Grated Cheddar Cheese - 100g
Flatbreads - 2
Green Leaves - 20g
BEEF STRIPS
Place a pan over high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). In the final 30 seconds, baste with a knob of butter, the NOMU beef rub, and the rinsed thyme sprigs. Remove from the pan, discard the sprigs, and season.
VEGGIES
Return the pan to medium-high heat with a drizzle of oil (if necessary). When hot, fry the sliced onions, and the pepper strips (to taste) until lightly golden, 5-6 minutes. Add the NOMU Italian rub and fry until fragrant, 30-60 seconds. Add seasoning, mix in the beef strips, and the grated cheese. Cover and remove from the heat when the cheese is melted.
FLATBREAD
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, toast the flatbreads until golden, 1-2 minutes per side.
TIME TO EAT
Load the toasted flatbreads with the loaded cheese mixture, top with the rinsed green leaves, and enjoy, Chef!
Free-range Beef Strips - 450g
NOMU Beef Rub - 15ml
Fresh Thyme - 8g
Sliced Onions - 225g
Bell Peppers - 2
NOMU Italian Rub - 30ml
Grated Cheddar Cheese - 150g
Flatbreads - 3
Green Leaves - 30g
BEEF STRIPS
Place a pan over high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). In the final 30 seconds, baste with a knob of butter, the NOMU beef rub, and the rinsed thyme sprigs. Remove from the pan, discard the sprigs, and season.
VEGGIES
Return the pan to medium-high heat with a drizzle of oil (if necessary). When hot, fry the sliced onions, and the pepper strips (to taste) until lightly golden, 5-6 minutes. Add the NOMU Italian rub and fry until fragrant, 30-60 seconds. Add seasoning, mix in the beef strips, and the grated cheese. Cover and remove from the heat when the cheese is melted.
FLATBREAD
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, toast the flatbreads until golden, 1-2 minutes per side.
TIME TO EAT
Load the toasted flatbreads with the loaded cheese mixture, top with the rinsed green leaves, and enjoy, Chef!
Free-range Beef Strips - 600g
NOMU Beef Rub - 20ml
Fresh Thyme - 10g
Sliced Onions - 300g
Bell Peppers - 2
NOMU Italian Rub - 40ml
Grated Cheddar Cheese - 200g
Flatbreads - 4
Green Leaves - 40g
Woolies Products in this dish
