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 bacon-corn mixture to a small bowl.  

• Thinly slice brown onion, capsicum and spring 
onion.
• Roughly chop pickled jalapeños (if using).
• In a medium bowl, combine Nan’s special 
seasoning and a drizzle of olive oil. Add beef strips 
and toss 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 medium-high heat with a drizzle of 
olive oil. Stir-fry capsicum and onion, until softened 
and lightly browned, 4-6 minutes.
• Transfer cooked veggies to the bowl with beef. Add 
jalapeños. Toss to combine. Season to taste with 
salt and pepper. 

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

• Slice hot dog buns in half. Spread with garlic aioli, 
then place on a second lined oven tray.
• Top each halved bun with beef filling and sprinkle 
with Cheddar cheese.
• Bake until cheese is melted and golden,  
4-5 minutes. 

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