What are the main ingredients in Ostrich Philly Cheese Steak?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Paper Towel, Sugar/Sweetener/Honey

What is the nutritional information of Ostrich Philly Cheese Steak?

Calories: 712, Carbs: 63 grams, Fat: grams, Protein: 52.7 grams, Sugar: 16.4 grams, Salt: 922 grams

How do I prepare Ostrich Philly Cheese Steak?

CARAMELISATION STATION: Place a pan (with a lid) over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until soft, browned and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan on completion, and cover to keep warm. CHAR TIME: Place a pan or a griddle pan over high heat. When hot, add the corn and fry for 4-5 minutes until charred, shifting occasionally. Remove from the pan and place in a salad bowl. CHEESY OSTRICH: When the onions are done, pat the ostrich dry with some paper towel. Return the pan (used for the onions) to a medium-high heat with a drizzle of oil. When hot, fry the ostrich for 5-6 minutes until browned and cooked through, shifting as it colours. In the final minute, stir through the caramelised onions and the coffee rub. Remove from the heat and sprinkle over the grated cheese. Cover with the lid until the cheese is fully melted, about 2-3 minutes. GORGEOUS GARLIC GOODNESS: Return the pan or griddle pan to a medium-high heat with a drizzle of oil or a knob of butter. When hot, add the grated garlic and the halved rolls, cut side down, and leave to brown for 2-3 minutes. TOSS TOGETHER: In the salad bowl with the charred corn, add the diced tomato, ½ the rinsed green leaves, the red wine vinegar (to taste), a drizzle of oil, and some seasoning. Toss until fully combined. PILE IT UP!: Slather the bottom halves of the garlic rolls in mayo. Top with the cheesy onion ostrich and lay over the sliced gherkins with the remaining green leaves. Close up the roll and serve with the charred corn salad on the side. As simple as that!

What should be prepared from my kitchen to make Ostrich Philly Cheese Steak?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Paper Towel, Sugar/Sweetener/Honey

Ostrich Philly Cheese Steak

Oozing cheese, succulent coffee-rubbed ostrich, caramelised onions, gherkins, and fresh green leaves, all crammed into That Mayo slathered garlic rolls. Sided with a charred corn & tomato salad – sounds like the perfect dinner to me!

Ostrich Philly Cheese Steak

with fresh green leaves & NOMU Coffee Rub

Hands on Time: 30 - 45 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Ciabattini
Corn
Free-range Ostrich Goulash
Garlic Clove
Garlic Cloves
Gherkins
Grated Mozzarella & Cheddar Cheese Mix
Green Leaves
NOMU Coffee Rub
Onion
Onions
Ostrich
Red Wine Vinegar
That Mayo (Original)
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)
Paper Towel
Sugar/Sweetener/Honey

Serves 1

CARAMELISATION STATION
Place a pan (with a lid) over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 7-9 minutes until soft, browned and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan on completion, and cover to keep warm.
CHAR TIME
Place a pan or a griddle pan over high heat. When hot, add the corn and fry for 4-5 minutes until charred, shifting occasionally. Remove from the pan and place in a salad bowl.
CHEESY OSTRICH
When the onions are done, pat the ostrich dry with some paper towel. Return the pan (used for the onions) to a medium-high heat with a drizzle of oil. When hot, fry the ostrich for 4-5 minutes until browned and cooked through, shifting as it colours. In the final minute, stir through the caramelised onions and the coffee rub. Remove from the heat and sprinkle over the grated cheese. Cover with the lid until the cheese is fully melted, about 2-3 minutes.
GORGEOUS GARLIC GOODNESS
Return the pan or griddle pan to a medium-high heat with a drizzle of oil or a knob of butter. When hot, add the grated garlic and the halved rolls, cut side down, and leave to brown for 2-3 minutes.
TOSS TOGETHER
In the salad bowl with the charred corn, add the diced tomato, ½ the rinsed green leaves, the red wine vinegar (to taste), a drizzle of oil, and some seasoning. Toss until fully combined.
PILE IT UP!
Slather the bottom half of the garlic roll in mayo. Top with the cheesy onion ostrich and lay over the sliced gherkins with the remaining green leaves. Close up the roll and serve with the charred corn salad on the side. As simple as that!

Onion - 1
Corn - 50g
Free-range Ostrich Goulash - 150g
NOMU Coffee Rub - 5ml
Grated Mozzarella & Cheddar Cheese Mix - 50g
Garlic Clove - 1
Ciabattini - 1
Tomato - 1
Green Leaves - 20g
Red Wine Vinegar - 10ml
That Mayo (Original) - 10ml
Gherkins - 25g

Download the Recipe

Serves 2

CARAMELISATION STATION
Place a pan (with a lid) over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until soft, browned and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan on completion, and cover to keep warm.
CHAR TIME
Place a pan or a griddle pan over high heat. When hot, add the corn and fry for 4-5 minutes until charred, shifting occasionally. Remove from the pan and place in a salad bowl.
CHEESY OSTRICH
When the onions are done, pat the ostrich dry with some paper towel. Return the pan (used for the onions) to a medium-high heat with a drizzle of oil. When hot, fry the ostrich for 5-6 minutes until browned and cooked through, shifting as it colours. In the final minute, stir through the caramelised onions and the coffee rub. Remove from the heat and sprinkle over the grated cheese. Cover with the lid until the cheese is fully melted, about 2-3 minutes.
GORGEOUS GARLIC GOODNESS
Return the pan or griddle pan to a medium-high heat with a drizzle of oil or a knob of butter. When hot, add the grated garlic and the halved rolls, cut side down, and leave to brown for 2-3 minutes.
TOSS TOGETHER
In the salad bowl with the charred corn, add the diced tomato, ½ the rinsed green leaves, the red wine vinegar (to taste), a drizzle of oil, and some seasoning. Toss until fully combined.
PILE IT UP!
Slather the bottom halves of the garlic rolls in mayo. Top with the cheesy onion ostrich and lay over the sliced gherkins with the remaining green leaves. Close up the roll and serve with the charred corn salad on the side. As simple as that!

Onion - 1
Corn - 100g
Free-range Ostrich Goulash - 300g
NOMU Coffee Rub - 10ml
Grated Mozzarella & Cheddar Cheese Mix - 100g
Garlic Clove - 1
Ciabattini - 2
Tomato - 1
Green Leaves - 40g
Red Wine Vinegar - 20ml
That Mayo (Original) - 20ml
Gherkins - 50g

Download the Recipe

Serves 3

CARAMELISATION STATION
Place a pan (with a lid) over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 10-12 minutes until soft, browned and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan on completion, and cover to keep warm.
CHAR TIME
Place a pan or a griddle pan over high heat. When hot, add the corn and fry for 5-6 minutes until charred, shifting occasionally. Remove from the pan and place in a salad bowl.
CHEESY OSTRICH
When the onions are done, pat the ostrich dry with some paper towel. Return the pan (used for the onions) to a medium-high heat with a drizzle of oil. When hot, fry the ostrich for 5-6 minutes until browned and cooked through, shifting as it colours. In the final minute, stir through the caramelised onions and the coffee rub. Remove from the heat and sprinkle over the grated cheese. Cover with the lid until the cheese is fully melted, about 3-4 minutes.
GORGEOUS GARLIC GOODNESS
Return the pan or griddle pan to a medium-high heat with a drizzle of oil or a knob of butter. When hot, add the grated garlic and the halved rolls, cut side down, and leave to brown for 3-4 minutes.
TOSS TOGETHER
In the salad bowl with the charred corn, add the diced tomato, ½ the rinsed green leaves, the red wine vinegar (to taste), a drizzle of oil, and some seasoning. Toss until fully combined.
PILE IT UP!
Slather the bottom halves of the garlic rolls in mayo. Top with the cheesy onion ostrich and lay over the sliced gherkins with the remaining green leaves. Close up the roll and serve with the charred corn salad on the side. As simple as that!

Onions - 2
Corn - 150g
Free-range Ostrich Goulash - 450g
NOMU Coffee Rub - 15ml
Grated Mozzarella & Cheddar Cheese Mix - 150g
Garlic Cloves - 2
Ciabattini - 3
Tomatoes - 2
Green Leaves - 60g
Red Wine Vinegar - 30ml
That Mayo (Original) - 30ml
Gherkins - 75g

Download the Recipe

Serves 4

CARAMELISATION STATION
Place a pan (with a lid) over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 12-15 minutes until soft, browned and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan on completion, and cover to keep warm.
CHAR TIME
Place a pan or a griddle pan over high heat. When hot, add the corn and fry for 5-6 minutes until charred, shifting occasionally. Remove from the pan and place in a salad bowl.
CHEESY OSTRICH
When the onions are done, pat the ostrich dry with some paper towel. Return the pan (used for the onions) to a medium-high heat with a drizzle of oil. When hot, fry the ostrich for 7-8 minutes until browned and cooked through, shifting as it colours. In the final minute, stir through the caramelised onions and the coffee rub. Remove from the heat and sprinkle over the grated cheese. Cover with the lid until the cheese is fully melted, about 3-4 minutes.
GORGEOUS GARLIC GOODNESS
Return the pan or griddle pan to a medium-high heat with a drizzle of oil or a knob of butter. When hot, add the grated garlic and the halved rolls, cut side down, and leave to brown for 3-4 minutes.
TOSS TOGETHER
In the salad bowl with the charred corn, add the diced tomato, ½ the rinsed green leaves, the red wine vinegar (to taste), a drizzle of oil, and some seasoning. Toss until fully combined.
PILE IT UP!
Slather the bottom halves of the garlic rolls in mayo. Top with the cheesy onion ostrich and lay over the sliced gherkins with the remaining green leaves. Close up the roll and serve with the charred corn salad on the side. As simple as that!