- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 20 minutes plus overnight marinating)
- Effort: easy
- 2 tsp vegetable oil
- 500 g rib-eye steaks, very thinly sliced
- 12 fine slices cheddar cheese
- 4 poppy seed rolls, split
For the Philadelphia onions:
- 3 tbsp salt
- 1 tbsp ground sansho pepper
- 1 tbsp coarsely ground black pepper
- 1 tsp smoked paprika
- 1/4 tsp tamarind paste
- 1/4 tsp dried red chilli flakes
- 1/4 tsp toasted coriander seeds
- 1/4 tsp dried thyme
- 1/4 tsp dried rosemary
- 1/4 tsp dried oregano
- 1/4 tsp dried sage
- 1/4 tsp ground cloves
- 1/4 tsp ground cumin
- 3 large onions, thinly sliced
- 2 tbsp vegetable oil
For the relish:
- 6 tbsp tomato ketchup
- 2 tbsp capers
- 2 tbsp cornichons, diced
- 2 tbsp green peppercorns
- 1 1/2 tsp celery salt
- 6 tbsp balsamic vinegar
1. First make the Philadelphia onions. In a pestle and mortar, pound together the salt, sansho pepper, black pepper, smoked paprika, tamarind, red pepper flakes, coriander, thyme, rosemary, oregano, sage, cloves and cumin.
2. Toss the sliced onion with the spice mixture, cover and marinate overnight.
3. Heat the vegetable oil in a medium frying pan. Remove the onion from the marinade and fry gently until translucent. Set aside.
4. To make the relish, place the tomato ketchup, capers, cornichons, green peppercorns and celery salt in a food processor. Pulse four or five times. Add the balsamic vinegar and pulse two or three times until just blended and set aside.
5. Heat the vegetable oil in a large non-stick frying pan. Add the steak and fry until just cooked through.
6. Spread the bottom half of each roll with the relish. Top with the fried steak, fried onion, Cheddar cheese and the tops of each roll. Serve at once.
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