Recipe
Why make it
Thinly sliced beef, soft sweet onions and melted cheese piled into a toasted roll. A quick skillet dinner that tastes like a street-food stand at home.
Serves 4
+ 4 more in the full recipe
Step 1 of 8
Put the beef in the freezer for 20 minutes so it firms up. Meanwhile slice the onions, capsicum and mushrooms.
Step 2 of 8
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.
Step 3 of 8
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.
Step 4 of 8
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.
Step 5 of 8
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.
The last 3 steps are in the full recipe.
Cook’s tip
Partly freezing the beef is the secret to thin slices; a sharp knife matters more than anything else.
Ready to cook?
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