200g of thin, lean frying steak
1 green pepper
1 red onion
A pinch of salt & pepper
For the cheese sauce:
30g plain flour
50g of strong cheddar
80ml of milk
½ teaspoon dried crushed chilli’s
1 French baguette stick
• Place a frying pan on a medium heat with a splash of olive oil. Chop & dice your pepper and onion, then add into the pan until softened. Once cooked through place into a bowl and pop to one side. Leave your frying pan on the heat as you will use this later for the steak.
• Place a small pan on a low heat and add your butter. Once melted gradually spoon in your flour, whisking until you achieve a smooth paste. You can now add in your milk and cheese slowly in equal measures to produce a thick sauce. If you find the sauce is a little too thick or it isn’t tangy enough continue to add milk or cheese to achieve your desired consistency. Finally add your crushed chilli’s and leave on a low heat, stirring occasionally.
• Slice your steak into thin pieces and rub with salt & pepper. Turn the heat up on your frying pan and add your steak, turning occasionally. After a couple of minutes add the pepper and onion mix back into the pan and mix together.
• Once your steak has browned and cooked to your preferred taste take the pan off the heat and spoon in your cheese sauce, mixing thoroughly. Slice your baguette and spoon in your mixture, serve immediately.
Recipe by Dan Russell.