Heaven in savoury tray bake form....
Philly Cheese steaks are usually served in torpedo buns but this tray full of buns makes a great sharing platter for friends and family. Gooey cheese, with seasoned peppers, onion and steak, the tops of the buns go crispy with the garlic butter and you may even cry with joy as you extract the first bun from the tray.
Cooking time: 40 minutes
- 12 small soft rolls
- We used cream cheese buns but brioche would be good too
- 3 medium sized red onions
- 2 large green bell peppers
- 1 red bell pepper
- 3 tsp Montreal Steak Seasoning plus enough to season the steaks
- 1 180g tub full fat cream cheese
- Thinly sliced scotch beef steak – enough to fill the dozen buns.
- We used a mix of ribeye steak and thin frying steak
- Monterey Jack Cheese
- Garlic Butter seasoning
- Melted Butter
- Light your BBQ for grilling steaks and get up to a good heat level.
- Chop up the onion and bell peppers into slices not dices and stir fry in a pan with a little olive oil. Add 3 tsp of Montreal Steak seasoning to the mix and cook until the vegetables are soft.
- Cut open your buns and spread the bottom of each with a tsp of cream cheese. It’s ideal to find a roasting tin that fits all the buns exactly as it make a great presentation. Pop the bun bottoms into the roasting tin.
- Once the steak is cooked to your liking, slice it into ribbons on top of the cream cheesed bottom bun. Add a good heap of the sautéed peppers and onion and top with a slice of Monterey Jack Cheese. Add the bun top.
- In a separate clean pan, combine 2 tsp garlic butter seasoning with at least 100g of butter and melt. With a basting brush, wipe the tops of the buns heavily with the melted butter mixture.
- Put the tray bake in the BBQ to melt the cheese and crisp up the buns. You’ll need a spatula/slice to extract the melty cheesy goodness into the individual buns.