Philly Brie Cheesesteak
1
10 min
5 min
Ingredients
- 600g ribeye steak
- 1 onion
- 2 tsp Olitalia Olive Oil
- 2 tsp Bertolli Olive Spread
- 1 Emborg Brie Cheese
- 2 slices Provolone cheese
- 2 tbsp Hellmann’s Mayonnaise
- 2 small Maltese loaves or Ftira bread
- Salt & Pepper
Method
- Cut the bread in half and spread it with butter or olive oil spread.
- Heat up your hotplate or a large non-stick pan and toast the bread until it’s golden.
- Chop the onion and fry in some olive oil until it start to caramelise. Set aside.
- Cut the ribeye steak, dicarding any excessive fat, and fry it in some olive oil until nicely browned.
- Add the fried onion to the steak and season with salt and pepper.
- Chop the brie cheese and add it to the steak and onion and mix well.
- Divide them into two parts and top each part iwth a slice of Provolone.
- While the cheese is melting, spread the mayonnaise on the bread.
- Place ht ebottom part of the bread upside down on the melted cheese and using a scraper flip the meat mixture onto the bun.
- Place the top part of the bread on to and serve warm with crips or fries.