Dubliner Cheese Steak

with Onion, Garlic Mash and Peas

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Instructions

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1 Prep steaks

Remove the steaks from the fridge 20-30 min prior to cooking. This will allow them to reach room temperature. Crush the black peppercorns in pestle and mortar and add them to a plate with a generous pinch of salt. Pat the steaks dry before turning them in the pepper. Press the steaks down to make the pepper stick. Set aside.

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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 Caramelize onion

Meanwhile, peel and slice the onion into thin rings. Heat a pan over a medium heat with a drizzle of oil. Fry the onions with a pinch of salt for 10 min until lightly browned. Add the sugar. Reduce the heat to low, cover with a lid and cook for 10 min further or until the onions have fully softened and caramelized. Keep warm.

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4 Finish mash

Peel and crush the garlic into a microwaveable dish. Add the butter. Heat in the microwave for 30 secs until sizzling (alternatively, prepare the butter in a pan on the stove). Return the drained potatoes to the pan and add the garlic butter. Mash until smooth. Season with salt. Chop the chives and them to the mash. Keep warm.

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5 Fry steaks

Grate the mature cheddar. Heat a large pan with a drizzle of olive oil over a medium-high heat. Once hot, add the steaks and lower the heat to medium. Fry for 2-3 min on one side. After 2-3 min, flip and top the steaks with the grated cheddar. Fry for 2-3 min further or until cooked to your liking. Transfer the steaks to a plate and leave to rest for 10 min.

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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 3 min until tender. Drain. Top the rested cheese steaks with the caramelized onions. Serve the garlic mash and the peas to the side.

Tips for fussy eaters

Prepare a batch of mash without the garlic and 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.

Bring it home!

Cooking Time: 45 min

Equipment Required: Pestle & Mortar

Cals 1115 · Prot 84 · Carbs 83 · Fat 52

Gluten-Free

Ingredients

Number of people

Steaks

Fillet steaks 500 Grams
Black peppercorn 10 Grams
Salt 1 Tsp
Olive oil 2 Tbsp
Mature cheddar cheese 90 Grams

Mash

Potatoes 600 Grams
Garlic cloves 3 Pieces
Salted butter 50 Grams
Salt 1 Tsp
Fresh chives 20 Grams

Onion

Brown onion 1 Piece
Olive oil 4 Tbsp
Salt 1 Tsp
White Sugar 5 Grams

Peas

Green peas 250 Grams

Bring it home!

Cooking Time: 45 min

Equipment Required: Pestle & Mortar

Cals 1115 · Prot 84 · Carbs 83 · Fat 52

Gluten-Free

Instructions

photo

1 Prep steaks

Remove the steaks from the fridge 20-30 min prior to cooking. This will allow them to reach room temperature. Crush the black peppercorns in pestle and mortar and add them to a plate with a generous pinch of salt. Pat the steaks dry before turning them in the pepper. Press the steaks down to make the pepper stick. Set aside.

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 Caramelize onion

Meanwhile, peel and slice the onion into thin rings. Heat a pan over a medium heat with a drizzle of oil. Fry the onions with a pinch of salt for 10 min until lightly browned. Add the sugar. Reduce the heat to low, cover with a lid and cook for 10 min further or until the onions have fully softened and caramelized. Keep warm.

photo

4 Finish mash

Peel and crush the garlic into a microwaveable dish. Add the butter. Heat in the microwave for 30 secs until sizzling (alternatively, prepare the butter in a pan on the stove). Return the drained potatoes to the pan and add the garlic butter. Mash until smooth. Season with salt. Chop the chives and them to the mash. Keep warm.

photo

5 Fry steaks

Grate the mature cheddar. Heat a large pan with a drizzle of olive oil over a medium-high heat. Once hot, add the steaks and lower the heat to medium. Fry for 2-3 min on one side. After 2-3 min, flip and top the steaks with the grated cheddar. Fry for 2-3 min further or until cooked to your liking. Transfer the steaks to a plate and leave to rest for 10 min.

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 3 min until tender. Drain. Top the rested cheese steaks with the caramelized onions. Serve the garlic mash and the peas to the side.

Tips for fussy eaters

Prepare a batch of mash without the garlic and 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 steaks 500 Grams
Black peppercorn 10 Grams
Salt 1 Tsp
Olive oil 2 Tbsp
Mature cheddar cheese 90 Grams

Mash

Potatoes 600 Grams
Garlic cloves 3 Pieces
Salted butter 50 Grams
Salt 1 Tsp
Fresh chives 20 Grams

Onion

Brown onion 1 Piece
Olive oil 4 Tbsp
Salt 1 Tsp
White Sugar 5 Grams

Peas

Green peas 250 Grams
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