Philly Cheesesteak Loaded Fries

Transfer to a bowl and drizzle with olive oil. Season with salt and pepper, then toss well to coat.  Transfer to a parchment-lined baking sheet and bake in the oven for 30 - 40 minutes or until golden-brown, tossing halfway. Meanwhile, cut the bell pepper into strips and slice the onion into thin half rings.

Heat a drizzle of olive oil in a deep-frying pan over medium-high heat. Fry the bell pepper with half of the onion for 7 - 8 minutes. In a bowl, combine the red wine vinegar with the sugar. Add the rest of the onion and season to taste with salt and pepper. Toss well to combine and set aside, stirring occasionally.

Melt a knob of butter in a small saucepan over medium-high heat. Add the flour and toast until fragrant, then gradually whisk in the water until well incorporated (see pantry for amount). Stir in the cheese and allow to melt. Stir in the BBQ rub* and then turn off the heat. Season to taste with salt and pepper.

*Take care, this ingredient is spicy! Use as preferred.

Melt a knob of butter in a frying pan over medium-high heat. When the butter is nice and hot, fry the steak for 1 - 3 minutes per side. Remove from the pan and season with pepper. Allow to rest for at least 3 minutes under aluminum foil. When the fries are done, scatter over the piri piri seasoning* and toss well to combine.

*Take care, this ingredient is spicy! Use as preferred.