Korean Philly cheese steak with Russian dressing
40 Minutes + Freezing
Ingredientsrump steaks 2, trimmed of fat
garlic 1 clove, thinly sliced
gochujang 2 tbsp
soy sauce 1 tbsp
mirin 1 tbsp
caster sugar 2 tsp
onions 2, thinly sliced
red pepper 1, thinly sliced
provolone cheese slices 8
small baguettes 2
mayonnaise 1 tbsp
tomato ketchup 1 tbsp
hot sauce 1 tsp
horseradish 2 thumb-sized pieces, finely grated
Wrap the steaks in clingfilm and freeze for 2 hours.
Unwrap and slice into 2mm slices. Put in a bowl to marinate with the garlic, gochujang, soy sauce, mirin, caster sugar and some seasoning.
For the dressing, whisk all the ingredients with 2 tbsp of water and a little seasoning.
Heat the oven to 180C/fan 160C/gas 4. Heat a wok over a high heat with 3 tbsp of vegetable oil and fry the onions and peppers for 5-10 minutes until charred and softened.
Add the beef and all its marinade, and fry for 2-3 minutes until it’s almost cooked through and the sauce has thickened.
Slice the baguettes open, nearly all the way through, fill with the beef mixture and then lay the cheese on top.
Wrap tightly in foil and bake in the oven for 10 minutes, until the cheese has melted.
Open the baguettes up, spread with the dressing and serve with extra on the side for dipping, if you like.