9 oz Fillet Cheese Steak

with Onion, Garlic Mash and Peas

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Instructions

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1 Prep

Preheat the oven to 200°C/180°C. Remove the steaks from the fridge. Peel and mince the garlic. Add the butter. Heat in the microwave for 30 secs until melted. Add the minced garlic to the melted butter. Grate the mature cheddar. Finely chop the chives.

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2 Start mash

Peel and chop the potatoes. Add them to a pan of boiled water with a generous pinch of salt. Cook the potatoes over a medium heat for 15-20 min or until fully softened. 

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3 Caramelise onion

Meanwhile, peel and slice the onion. Heat a pan over a medium heat with a drizzle of oil. Fry the onions with a pinch of salt for 15 min until lightly browned. Add the sugar. Reduce the heat to low, cover with a lid and cook for 5 min further or until the onions have fully softened and caramelised. Keep warm.

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4 Finish mash

Return the drained potatoes to the pan. Add the garlic butter. Mash until smooth. Season with salt. Add the chives to the mash. Keep warm. 

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5 Fry steaks

Heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the steaks with a pinch of salt on each side. Reduce the heat to medium. Fry for 3 min on each side or until cooked to your liking. Place on a baking tray and top with the cheddar. Finish cooking them in the oven for 8-10 min or until cooked to your liking. Transfer the steaks to a plate and leave them to rest.

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6 Boil peas

Meanwhile, add the green peas to a pot with a pinch of salt and cover with boiling water. Cook the peas over a medium heat for 2 min until tender. Drain. Finish the rested cheese steaks with a grind of black pepper and the caramelised onions. Serve the garlic mash and peas to the side.

Tips for fussy eaters

Prepare a batch of mash without the garlic or chives.

Pro tip

The resting of the steak is as important as the frying of the steak. It sets the meat's juices and allows the fibers to relax, leaving the end result more tender and your plate less messy.

This hearty Irish supper is worth every minute it takes to prepare!

Cooking Time: 45 min

Cals 1332 · Prot 89 · Carbs 81 · Fat 74

Gluten-Free

Ingredients

Number of people

Steaks

Fillet steak 500 Grams
Mature cheddar 60 Grams
Vegetable oil 1 Tbsp
Salt 1 Tsp
Black pepper 0.5 Tsp

Mash

Garlic cloves 3 Piece
Salted butter 50 Grams
Fresh chives 15 Grams
Potatoes 600 Grams
Salt 1 Tsp

Onion

Brown onion 1 Piece
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
White sugar 5 Grams

Peas

Green peas 250 Grams
Salt 0.5 Tsp

This hearty Irish supper is worth every minute it takes to prepare!

Cooking Time: 45 min

Cals 1332 · Prot 89 · Carbs 81 · Fat 74

Gluten-Free

Instructions

photo

1 Prep

Preheat the oven to 200°C/180°C. Remove the steaks from the fridge. Peel and mince the garlic. Add the butter. Heat in the microwave for 30 secs until melted. Add the minced garlic to the melted butter. Grate the mature cheddar. Finely chop the chives.

photo

2 Start mash

Peel and chop the potatoes. Add them to a pan of boiled water with a generous pinch of salt. Cook the potatoes over a medium heat for 15-20 min or until fully softened. 

photo

3 Caramelise onion

Meanwhile, peel and slice the onion. Heat a pan over a medium heat with a drizzle of oil. Fry the onions with a pinch of salt for 15 min until lightly browned. Add the sugar. Reduce the heat to low, cover with a lid and cook for 5 min further or until the onions have fully softened and caramelised. Keep warm.

photo

4 Finish mash

Return the drained potatoes to the pan. Add the garlic butter. Mash until smooth. Season with salt. Add the chives to the mash. Keep warm. 

photo

5 Fry steaks

Heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the steaks with a pinch of salt on each side. Reduce the heat to medium. Fry for 3 min on each side or until cooked to your liking. Place on a baking tray and top with the cheddar. Finish cooking them in the oven for 8-10 min or until cooked to your liking. Transfer the steaks to a plate and leave them to rest.

photo

6 Boil peas

Meanwhile, add the green peas to a pot with a pinch of salt and cover with boiling water. Cook the peas over a medium heat for 2 min until tender. Drain. Finish the rested cheese steaks with a grind of black pepper and the caramelised onions. Serve the garlic mash and peas to the side.

Tips for fussy eaters

Prepare a batch of mash without the garlic or chives.

Pro tip

The resting of the steak is as important as the frying of the steak. It sets the meat's juices and allows the fibers to relax, leaving the end result more tender and your plate less messy.

Ingredients

Number of people

Steaks

Fillet steak 500 Grams
Mature cheddar 60 Grams
Vegetable oil 1 Tbsp
Salt 1 Tsp
Black pepper 0.5 Tsp

Mash

Garlic cloves 3 Piece
Salted butter 50 Grams
Fresh chives 15 Grams
Potatoes 600 Grams
Salt 1 Tsp

Onion

Brown onion 1 Piece
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
White sugar 5 Grams

Peas

Green peas 250 Grams
Salt 0.5 Tsp
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