Philly Cheesesteak Rolls

Quick and easy, these Philly cheesesteak rolls made with Cleaver's organic 100% grass-fed beef steaks!

Ingredients

• 350g Cleaver's grass-fed beef steaks

• 2 tbsp olive oil

• ¼ red capsicum – sliced

• ¼ yellow capsicum – sliced

• ½ brown onion – sliced

• Small bunch flat-leaf parsley

• 4 x torpedo style bread rolls

• 150g provolone cheese

• Additional sauces and mustards – to serve

Method

• Crisp up bread rolls in a 180ᵒ󠇥C for a couple of minutes and slice sides with a bread knife.

• Preheat a large frying pan over a high heat. Start with a lug of olive oil into pan and add in steak strips and season with salt.

• After 2 mins add the capsicums and onion and cook for a further 5 mins adding the cheese and the parsley at the very end.

• Meanwhile, roughly chop the cooked steak and stir it through the softened vegetables to warm through. Season well with salt and pepper.

• Fill crisp rolls with the steak filling and serve with choice of sauces and mustard.

Recently on MasterChef Back To Win for contestant Tessa Boersma proved to be a blunder after serving up a less than impressive 'elevated meat and three veg' dish.  

Tessa, who cooked a huge piece of steak for a shot at winning the immunity challenge, unfortunately, failed to impress the judges with her overcooked creation. Scottish chef Jock Zonfrillo commented that the steak should have been cooked at a lower temperature for a longer time. 

If the MasterChef contestants can get it wrong, what chance does the average Joe (or Joanne) have to whip up a perfectly cooked steak? Fear not, in-house Chef for Cleaver's organic, Ryan Mcburney,  shares his tips for cooking Cleaver's new organic 100% grass-fed beef sandwich steak. 

Tips for cooking the perfect Cleaver's steak: 

• Bring it to room temperature first (approx. 20 mins out of the fridge)
• Preheat your pan or grill 
• Season before cooking (preferably salt and pepper)
• Lightly brush the steak with olive oil
• Cook on medium heat until cooked to your liking, turning occasionally
• Plate on a warm dish you've prepped by the warm stove or grill 
• Rest for half the cooking time

Bringing to room temperature before cooking, and resting afterwards are the two biggest tips (and the most common place for errors) by far.

*For a unique tip most people may not know, Ryan says, "Don't use Extra Virgin Olive Oil as it has a low 'smoke point' and can cause a bitter taste when you heat it."

Luckily, Cleaver's has released their new organic 100% grass-fed beef sandwich steaks, that are bursting with farm-to-table freshness. The grass-fed certified organic beef is sourced from cattle raised in ethical, humane and free-range environments on Australian family-owned and operated farms. All meat is preservative free with no added hormones or antibiotics. Perfect to master your own Cleaver's Sandwich Steaks the MasterChef judges would love! 

Cleaver's meat products are available at over 1,000 selected Coles and Woolworths stores, to find a local stockist visit the Cleaver's website.