Philly Beef Sub & Bacon-Loaded Fries

• Meanwhile, drain sweetcorn. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook diced bacon and corn, breaking up bacon with a spoon, until golden, 3-4 minutes. • Transfer to a small bowl.

• Thinly slice brown onion and capsicum. • Thinly slice spring onion. • Roughly chop pickled jalapeños (if using). • Grate smoked Cheddar cheese. • In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. • Add beef strips, tossing to coat.

• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 minutes. Transfer to a second medium bowl. • Return pan to high heat with a drizzle of olive oil. Stir-fry onion, capsicum and sliced mushrooms until lightly browned and softened, 4-6 minutes. • Transfer cooked veggies to the bowl with the beef. Add jalapeños (if using). Toss to combine. Season to taste.

TIP: Cooking the beef in batches over high heat helps it stay tender.

• Slice each hot dog bun in half. Spread with mayonnaise, then place on a second lined oven tray. • Top each halved bun with beef filling. Sprinkle with grated smoked Cheddar. • Bake until golden and bubbling, 4-5 minutes.

TIP: No need to overfill the buns. Any extra filling can be eaten with the fries or saved for tomorrow!