Philly Cheesesteak Loaded Fries
with pickled onion, BBQ rub & bell pepperCalories
:
901 kcalProtein
:
45.7g proteinTotal
:
25 minutesDifficulty
:
EasyAllergens:
- Milk (including lactose)
Both the Philly cheesesteak and loaded fries are American classics that have been loved for decades - each delicious on its own, it's no surprise that this fusion works so well!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ sachet(s)
BBQ spice rub
40 g
Grated Gouda
(Contains: Milk (including lactose))
½ piece
Bell pepper
½ piece
Red onion
1 piece
Tomato
250 g
French fries
1 piece
Ribeye steak
Not included in your delivery
½ tablespoon
Flour
1 tablespoon
[Plant-based] butter
100 milliliters
Water for the sauce
½ tablespoon
Olive oil
1 tablespoon
Red wine vinegar
1 teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3770 kJ
Calories901 kcal
Fat42.4 g
Saturated Fat18.5 g
Carbohydrate79.8 g
Sugar15.8 g
Dietary Fiber11.1 g
Protein45.7 g
Salt1.2 g
Potassium548.7 mg
Calcium31.3 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Take the steak out of the fridge and allow it to reach room temperature (see Tip).
- Preheat the oven to 200°C.
Tip: for the best result, take the steak out of the fridge 30 - 60 minutes before you start cooking. Remove from the packaging and pat dry with kitchen paper.
2
- Transfer the fries to a parchment-lined baking sheet.
- Bake in the oven for 20 - 25 minutes or until golden-brown, tossing halfway.
- Meanwhile, cut the bell pepper into strips.
- Slice the onion into thin half-rings.
3
- 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.
- Dice the tomato.
- In a bowl, combine the red wine vinegar with the sugar, the tomato and the rest of the onion.
- Season to taste with salt and pepper, then set aside, stirring occasionally.
4
- 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 for the sauce until well incorporated.
- Stir in the cheese and allow to melt.
- Stir in half of 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.
5
- Melt a knob of butter in a frying pan over medium-high heat.
- When the butter is nice and hot, fry the steak for either 3 - 4 minutes per side (for 120g and 240g), or 5 - 6 minutes per side (for 360g and 480g).
- Remove from the pan and season with pepper.
- Allow to rest for at least 3 minutes under aluminum foil.
6
- When the fries are done, scatter over the rest of the BBQ rub and toss well to combine.
- Slice the steak into strips.
- Serve the fries on plates and top with the fried vegetables. Drizzle with the cheese sauce, then top with the steak.
- Garnish with the pickled vegetables to finish.
