Recipes

Yorkshire Wagyu Cheese Steak Sandwich

Yorkshire Wagyu Cheese Steak Sandwich

Recipe provided by Sue Nelson, Yorkshire Food Finder

Yorkshire Wagyu Philly Cheese Steak Sandwich

Serves 2

INGREDIENTS

1 x 200g sandwich steak, chilled
2 submarine (‘sub’) or hot dog rolls
1 medium onion, halved and thinly sliced
1 green pepper, cored, seeds removed and sliced into thin strips
Cheese for melting - Havarti, Gruyere or Swiss cheese slices are good
25g unsalted butter


METHOD

1. Melt half the butter in a non-stick frying or sauté pan over a medium heat and add the onions. Cook until the onions have softened then turn the heat low and continue to cook until caramelised, about 40 minutes. Season with salt and add some freshly ground black pepper.
2. Melt the remaining butter in a similar pan over a high heat. Add the peppers and sauté until soft. Season with salt and add a twist of black pepper.
3. While the onions and peppers are cooking, split the bread rolls three-quarters of the way open and lightly toast the insides. There’s no need to colour – you just want to crisp the bread so it doesn’t go soggy when you add the filling.
4. When you’re ready to cook the sandwich steak remove it from the fridge and slice very thinly. Sprinkle with a little salt.
5. Heat a wide non-stick frying pan over a high heat until hot. Add the sliced sandwich steak and let it sear without stirring for about 30 seconds. (Don’t crowd the pan or the meat will start to steam and the flavour will be lost). Stir or flip the steak strips and cook for up to 30 seconds more – the strips should still be pink.
6. Load the bottom half of each roll with half the steak strips, add the caramelised onion and cooked peppers, top with the cheese of your choice. Flash under a hot grill to melt the cheese if required.


Notes:
Want to try your Yorkshire Wagyu sandwich steak a different way?
For a simple, but amazing steak sandwich, allow 150g per serving. Chill the steaks and cook from cold. Lightly season, then cook over direct heat on a hot barbecue for 1½ minutes before turning and cooking for 20-30 seconds for a rare result. Add a further 20 seconds after turning for medium rare. Take off the heat and rest under foil for at least half the cooking time. Serve in a toasted focaccia roll spread with a slather of Dijon mustard or horseradish sauce and a handful of rocket leaves.