Philly Cheese-Steak Crumpets
Gong the Liberty Bell!
Clearly not the healthiest dish in the world, but we're only here once!
| Preparation: 10 minutes | Serves: 4 crumpets |
| Cooking: 10 minutes | Cold-buttered crumpets |
| Ingredients | Quantity (metric) | Quantity (imperial) |
|---|---|---|
| Beef steak (very finely sliced) | 200 g | 7 oz |
| White onion (peeled and finely chopped) | 3 tsp | 3 tsp |
| Green pepper (de-seeded and finely chopped) | 1.5 tbsp | 1.5 tbsp |
| Red pepper (de-seeded and finely chopped) | 1.5 tbsp | 1.5 tbsp |
| Provolone cheese (finely cubed) | 2 tbsp | 2 tbsp |
| American processed cheese (pulled into small pieces) | 1 tbsp | 1 tbsp |
| Olive oil | 1 tbsp | 1 tbsp |
| Salt and pepper | Plenty | Plenty |
| Mustard (of your choosing) | To taste | To taste |
Method
- Most recipes suggest rib-eye steak, but use whatever you fancy. We used leftovers from a rare topside joint.
- Provolone cheese doesn't seem to exist in the UK, so we used mozzarella, but wanted the recipe to remain true to the dish's roots.
- Anyhow...
- Pour the olive oil into a frying pan, add the onions and fry on a low to medium heat for about 5 minutes, until they are soft but not browned.
- Add the peppers, together with some salt and pepper, and fry gently for another 5 minutes.
- Remove the vegetables from the pan and increase the heat to medium.
- Add the steak, together with some more salt and pepper, and fry for a minute or two (if it's very thinly sliced, it will cook very quickly) then add the vegetables and cheese.
- Mix well and continue to mix until the cheese has melted, then dollop - as elegantly as the dish befits - onto the crumpets.
- We felt that the crumpets benefitted from a little mustard.
- Grab your defribrillator and tuck in!
The cheese-steak
The crumpets
