Philly Cheesesteak Sandwiches

Put the beef in the freezer for 20 minutes so it firms up. Meanwhile slice the onions, capsicum and mushrooms.

Using a sharp knife, slice the chilled beef against the grain as thinly as you can, almost paper thin. Toss with the salt, pepper, garlic powder and Worcestershire sauce.

Heat 1 tbsp oil and 1 tbsp butter in a large skillet over medium heat. Add the onions with a pinch of salt and cook, stirring often, until soft and golden, about 10 minutes.

Add the capsicum and mushrooms and cook until the mushrooms have released their water and browned lightly, about 5 minutes. Move everything to a bowl.

Turn the heat to high and add the remaining oil. Cook the beef in two batches in a single layer, stirring and chopping with two spatulas, until just browned and no pink remains, 2 to 3 minutes per batch.

Return the vegetables to the pan and mix with the beef. Shape the mixture into four long piles and lay 2 slices of cheese over each. Cover for 1 minute until the cheese melts completely.

Butter the cut sides of the rolls and toast them in a dry pan or under a grill for 1 to 2 minutes until lightly golden.

Slide a spatula under each pile and tuck it into a roll, cheese side down into the bread. Serve at once while hot.