Philly Cheese & Beef Sub

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!