Philly cheese steak

• 500 grams of bavette steak
• 2 red onions
• 2 red peppers
• 200 grams of mushrooms
• 4 slices of cheddar cheese
• 4 ciabatta rolls
• groundnut oil
• buttercream
• Salt and pepper to taste

Oil can
Spatula

Heat Tiger Fire’s plancha over medium-high heat and brush the surface with a little peanut oil.

Thinly slice the red onion, peppers and mushrooms.

Cut the bavette into thin slices.

Sauté the red onion, peppers and mushrooms on the plancha plate.

Quickly fry the bavette strips on both sides until golden brown.

Push the meat to one side of the plancha and add the sliced red onions, peppers and mushrooms to the other side. Fry the vegetables until softened and lightly caramelized.

Cut the ciabatta in half and brush with the butter. Fry briefly on the planchaplaat until it looks golden brown.

Divide the sautéed meat, mushrooms, peppers and onions evenly among the toasted ciabatta bread

Place slices of cheddar cheese on top of the meat and vegetables.

If necessary, place a bell jar (or inverted jar) on top to help melt the cheese.

Once the cheese is melted, remove the sandwiches from the plancha and serve immediately.

Enjoy your delicious homemade Philly cheese steaks prepared on Tiger Fire’s plancha!

Serve the Philly cheese steaks with additional sauces such as mayonnaise, ketchup or hot sauce to taste.