Philly Cheese & Beef Sub
with Bacon-Loaded Fries & Burger Sauce
Our Philly sub pays homage to the sandwich eaten curbside, all the delicious juices dripping onto your fingers. We’ve added jalapeños for some heat, and bacon-loaded fries because why not!
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1 tin
sweetcorn
1 packet
diced bacon
(May be present: Soy, Milk. )
1
brown onion
1 packet
Chargrilled Capsicums
1 bag
chives
1 packet
pickled jalapeños
1 packet
beef strips
2
hot dog bun
(Contains Egg, Gluten, Milk, Soy, Wheat; May be present: Lupin, Sesame, Soy, Almond, Hazelnut. )
1 packet
mayonnaise
(Contains Egg;)
1 packet
burger sauce
(Contains Egg;)
1 packet
smoked Cheddar cheese
(Contains Milk;)
1 sachet
Nan's special seasoning
1 packet
sliced mushrooms
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries. Place on a lined oven tray. Drizzle with olive oil. Sprinkle with the Aussie spice blend and a pinch of salt. Toss to combine. Bake until tender, 20-25 minutes.
Drain the sweetcorn. In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the sweetcorn and bacon, breaking the bacon up with a spoon, until golden, 3-4 minutes. Transfer to a small bowl.
Thinly slice the brown onion. Finely chop the chives. Roughly chop the pickled jalapeños (if using) and chargrilled capsicum strips. Grate the smoked Cheddar cheese. In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add the beef strips, tossing to coat.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips, in batches, until browned and cooked through, 1-2 minutes. Transfer to a medium bowl. Return the pan to a high heat with a drizzle of olive oil. Stir-fry the onion and sliced mushrooms, until lightly browned and softened, 4-6 minutes. Transfer to the bowl with the beef. Add the pickled jalapeños (if using) and chargrilled capsicum strips. Toss to combine. Season with salt and pepper to taste.
TIP: Cooking the beef in batches over a high heat helps it stay tender.
Cut each hot dog bun in half. Spread with mayonnaise, then place on a second lined oven tray. Top each halved bun with the filling. Sprinkle with the grated cheese. 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!
Divide the Philly cheese and beef subs and fries between plates. Top the fries with the burger sauce and the bacon and corn mixture. Sprinkle with the chives. Serve with any leftover filling.
