Philly Cheese Steak Sandwich

Ingredients for 2 servings:

• 1 chili pepper(s), green
• 3 garlic cloves
• 100 g cream cheese or ricotta
• 4 tbsp natural yogurt
• ½ lemon(s), zest and juice
• some olive oil
• e.g. salt and pepper
• n. B. sugar
• 300 g minute steak(s) of beef
• some oil for frying
• 2 spring onions
• 1 medium-sized bell pepper(s)
• 2 tbsp balsamic vinegar
• 2 m.-large onion(s), red
• some cheese
• 2 eggs
• 1 ciabatta
• some butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

with spicy dip

For the dip, roughly chop the garlic cloves and half of the green chili and place them in a bowl. Add the juice and zest of half a lemon. Drizzle with a little olive oil and add the cream cheese or ricotta to the bowl. Mix everything well and puree with a blender. Season with salt and freshly ground pepper to taste. Then stir in the natural yogurt. Preheat the oven to 200°C (top/bottom heat). For the onions, peel the red onions and cut into approximately 0.5 cm thick slices. Brown the onion slices in a pan with a little oil. Arrange the fried onion slices approximately the length of the ciabatta on a baking sheet lined with baking paper and top with the cheese. Bake in the preheated oven on the middle shelf for about 10 minutes. For the bell peppers, dice the cleaned bell peppers and the remaining half of the green chili. Slice the spring onions into rings. Place everything in a pan with a little oil and fry for about 5 minutes. Stir frequently. Season everything to taste with salt, a little sugar, and freshly ground pepper. After 5 minutes, deglaze with about 2 tablespoons of balsamic vinegar and simmer until there is hardly any liquid left in the pan. For the meat, heat another pan with a little oil until very hot. Cut the minute steaks into thin strips and season with just freshly ground pepper. Add the steak strips to the preheated pan and cook for about 5 minutes, until nicely browned. Place the steak strips on a piece of aluminum foil, sprinkle with salt, and add a small knob of butter. Seal the aluminum foil and let rest for a few minutes. Meanwhile, cut the ciabatta in half. Brush the insides with butter and place the buttered side down in a pan. Let it brown lightly. Meanwhile, fry 1-2 eggs per serving in a pan. Spread the dip over the toasted cut sides of the bread. Arrange the meat on top. Place the gratinated onions on top of the meat and arrange the bell peppers on top. Finally, place the fried eggs on top of the vegetables. Tip: The dip is also great for adding to vegetables like cucumbers.