Ingredients:
• Beef rump 500g
• Scotch fillet 500g
• 3 capsicums - any colour or a combination of colours
• 2 onions
• Havarti or provolone cheese slices
• Large long/hot dog bread rolls
• Olive oil
• Canola oil
• Salt
• Pepper
Method:
• Dice the onion and capsicums. Ensure they are all roughly the same size
• Thinly slice the beef. The easiest way to do this is to put the beef in the freezer for about 45min and then thinly slice with a sharp knife. Alternatively your butcher can do this for you.
• Season the beef well with salt and pepper
• On a medium heat, gently fry the onions and capsicums in about 2 Tbls olive oil until soft - about 10 minutes
• Remove from the pan.
• Turn the heat to high and add 2 Tbls of canola oil
• When the oil is smoking, add the beef and sear, stirring frequently, until the strips are nearly cooked through.
• Add the capsicums and onions back to the meat and stir through.
• Remove pan from the heat and add cheese slices to the top of the meat mix.
• Cover and wait for the cheese to melt. About 2 minutes
• Serve on warm crusty rolls with fries and pickles. Or any sides of your choice.
