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Philly Steak Rolls
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Lancewood Philly Steak Rolls

Ingredients

Philly steak marinade:

250 g tenderised steak
2.5 ml baking soda
5 ml white vinegar
5 ml sugar
15 ml garlic salt
7.5 ml onion powder
5 ml paprika
45 ml Worcestershire sauce
45 ml chutney

To finish:

2 French loaf
30 ml butter
Half an onion , chopped
30 ml butter
LANCEWOOD® Gouda , 2 slices
LANCEWOOD® Cheddar , 2 slices

Method

Philly steak marinade:
Cut the steak, along the grain into medium sized slivers. Do not cut them too thin to prevent the steak from being too well done when cooking.

Add the steak to a medium sized bowl. Add the baking soda, white vinegar, sugar, garlic salt, onion powder, paprika, Worcestershire sauce and chutney and stir until well combined. Set aside to marinade for 20 minutes.

To finish:
Preheat the oven to 190°C.

Bake the rolls for 7 minutes. Remove and set aside.

Add the butter to a medium sized pan and heat over medium heat. Add the onion and fry until golden brown. Remove from the pan and set aside.

Place the same pan over low to medium heat and add the butter. Once melted, add the marinated steak and fry for 5 minutes.

Divide the steak evenly into two columns inside the pan. Place one slice of Gouda and one slice of Cheddar on each column. Cover with a lid and cook for a further 3 minutes, the cheese should melt and soften.

Spoon the steak with melted cheese gently inside each roll. Top with the onions.

Cut into bite sized pieces and enjoy warm!

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