John Myers
Ingredients for 6 servings:
- 1 kg beef from the rib
- 2 onions
- 2 red bell peppers
- 6 baguettes for baking
- 300 g mozzarella or Gouda
- pepper
- Salt
- Garlic powder, optional
- Rapeseed oil for frying
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
simple snack for connoisseurs
Place the beef in the freezer for about 30 minutes. Then, using a sharp knife, slice it into thin steaks (about the thickness of a knife edge). If that’s too much work for you, you can have the butcher slice the steaks using a machine. Cut the onions into slightly larger cubes. Cut the bell peppers into short sticks. Heat the rapeseed oil in a large pan and fry the vegetables until the onions are translucent. Then push everything to one side of the pan. Place a layer of steaks in the pan, season with pepper, salt, and garlic powder, and fry on both sides until no bloody bits are visible. Tip: The steaks shouldn’t be stacked on top of each other; you may need to cook them in several rounds. To do this, divide the vegetables into several portions. Cut the baguettes in half, top with cheese, and fill with hot steaks. Serve immediately. Ketchup and mayo can also be used as a sauce, depending on your taste. This can also be used as a party snack. To do this, collect the steaks in a pot and keep them warm.
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