Our Philly sub pays homage to the sandwich that is best eaten curbside with juices dripping onto your fingers. We’ve added green chilli and bacon loaded fries for a fun kick!
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries and place on a lined oven tray. Sprinkle with the Aussie spice blend and drizzle with olive oil. Toss to combine. Bake until tender, 20-25 minutes.
Drain the sweetcorn. Heat a large frying pan over a high heat with a drizzle of olive oil. Cook the sweetcorn and bacon, breaking up with a spoon, until golden, 3-4 minutes. Transfer to a small bowl.
Thinly slice the brown onion and capsicum. Finely chop the chives. Thinly slice the long green chilli (if using). Grate the smoked Cheddar cheese. In a medium bowl, combine the beef strips, Nan's special seasoning and a drizzle of olive oil.
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 frying pan to a high heat with a drizzle of olive oil. Add the onion, capsicum and sliced mushrooms and cook until lightly browned and softened, 4-6 minutes. Transfer to the bowl with the beef. Add the chilli and toss to combine. Season 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. Fill each bun with the filling. Top with the grated cheese. Place on another lined oven tray. Bake until golden and bubbling, 4-5 minutes. TIP: Don't overfill the buns, the remaining can be eaten with the fries or saved for tomorrow!
Divide the Philly cheese and beef subs between plates. Serve with the fries topped with the burger sauce, bacon and corn mixture and chives. Serve any leftover filling on the side.