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the Ingredients
Instructions
There’s a reason why Philadelphia’s snack has gone global; fast, indulgent and oh so satisfying. Thinly sliced steak, with melted cheese in a soft hotdog bun, made even better on your barbecue!
- Using a sharp knife, slice the steaks into 2 to 3mm slices. It is easier to do this if you put the steaks into the freezer for 30 minutes before slicing.
- Prepare the barbecue for cooking using a full or half hotplate over direct medium-high heat (210°C - 250°C) and preheat as directed.
- Prepare the barbecue for cooking using a hotplate over direct medium-high heat (210°C – 250°C) and preheat as directed.
- Prepare the barbecue for cooking using a hotplate over direct medium-high heat (250°C – 290°C) and preheat as directed.
- Add the brown onion to a small bowl. Add 2 teaspoons of the olive oil.
- Once the barbecue has preheated, add the onion to the hotplate and cook over direct high heat, for 2 minutes, or until just caramelised. Using a metal spatula, remove the onion from the barbecue.
- Lightly coat the slices of steak with the remaining olive oil, then season with the salt and pepper. Add the steak to the hotplate and cook for 3 minutes, over direct medium-high heat until just browned. Keep the lid closed as much as possible.
- Arrange the steak into 4 piles on the hotplate. Divide the cooked onion over each mound. Add a slice of provolone cheese on top of each one. Close the lid for 1 minute, for the cheese to melt. Meanwhile, toast the buns cut side down on the cooking grill for one minute. Scoop a pile of meat and cheese into the toasted buns. Serve with Kewpie and your choice of additional toppings.