Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3831 / 919
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Start mash
Preheat the oven to 200°C/180°C. Remove the steaks from the fridge. Peel and chop the potatoes. Add them to a pan of salted boiling water. Cook the potatoes over a medium heat for 15-20 min or until fully softened. Drain and leave to steam dry in a colander for 5 min.
Meanwhile, peel and mince the garlic into a small bowl. Add the butter. Heat in the microwave for 30 secs or until melted. Grate the maturecheddar. Finely chop the chives.
3 Caramelise onion
Peel and slice the onions. 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.
4 Finish mash
Return the drained potatoes to the pan. Add the garlicbutter. Mash until smooth. Season with salt and pepper. Add the chives to the mash. Keep warm.
Tip!Make sure to check the mash for salt before serving. Got fussy eaters? Prepare a batch of mash without the garlic or chives.
5 Fry steaks
Pat the steaks dry with kitchen paper, rub them with oil and season with salt. Heat a large pan over a high heat. Once very hot, add the steaks and fry them for 3 min on each side. Place on a baking tray and top with the cheddarcheese. 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 for 10 min. Once rested, season generously with salt.
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 cheesesteaks with a grind of blackpepper and the caramelisedonions. Serve the garlicmash and peas to the side.