PHILLY STEAK MEAL VERSION
Portions : 4 - Preparation : 10 minutes - Cooking : 20 minutes
Ingredients
- 700 g (24 oz) beef for fondue
- 60 ml (4 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
- 2 onions, chopped
- 1 green bell pepper, sliced
- 1 beef bouillon cube
- 250 ml (1 cup) button mushrooms, sliced
- 60 ml (4 tbsp.) water
- 15 ml (1 tbsp.) soy sauce
- 250 ml (1 cup) mozzarella cheese, grated
- salt and freshly ground pepper to taste
- 800 g (27 oz) boiled Grelot potatoes, halved
Preparation
- In a hot skillet, brown the meat in Mycryo butter or the fat of your choice, in two batches. Set aside in a bowl.
- In the same pan, add the onions and bell pepper and brown for 2 to 3 minutes. Add the stock cube, mushrooms, water and soy sauce and leave on the heat for a further 2-3 minutes.
- Then add the meat and check the seasoning.
- Arrange the potatoes in a serving dish, top with the meat mixture and cover with cheese.
- If you wish, place the dish in the oven to melt and gratinate the cheese.
