Philly Cheesesteak Tortas

This is a brilliant mashup of two American classics — the Philly cheesesteak and the Mexican torta — cooked entirely on a hot plancha. Thin-sliced sirloin, sweet peppers, and onions sizzle together on the griddle before getting piled into a soft roll with lashings of melted cheese. It's messy, it's magnificent, and it comes together in under 30 minutes. Perfect for a laid-back weekend lunch or a crowd-pleasing dinner that everyone builds themselves.

Ingredients

• 600g sirloin steak, sliced as thinly as possible (pop it in the freezer for 20 minutes first — it makes slicing much easier)
• 2 large peppers (mixed colours), deseeded and thinly sliced
• 1 large white onion, thinly sliced
• 3 cloves garlic, finely chopped
• 2 tbsp rapeseed oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp dried oregano
• ½ tsp fine salt
• ½ tsp black pepper
• A pinch of cayenne pepper (optional, for heat)
• 150g provolone or mild cheddar, sliced or grated
• 4 soft white rolls or sub rolls (torta rolls or ciabatta work brilliantly)
• Mayonnaise, to serve
• Sliced jalapeños, to serve (optional)
• Fresh coriander, to serve (optional)

Method

1. Preheat your plancha or griddle over a medium-high heat. You want it good and hot before anything goes on — a drop of water should skitter and evaporate immediately.
2. In a bowl, toss the thinly sliced sirloin with the rapeseed oil, smoked paprika, cumin, oregano, salt, pepper, and cayenne if using. Set aside while the plancha heats up.
3. Add a splash of rapeseed oil to the plancha and cook the sliced onions for 4–5 minutes, stirring regularly, until softened and starting to caramelise at the edges. Add the peppers and continue cooking for another 3–4 minutes. Push the veg to one side of the plancha.
4. Add the seasoned sirloin strips to the cleared side of the plancha. Cook for 2–3 minutes, turning occasionally with tongs or a spatula. The meat is thin, so it'll cook quickly — you're looking for no pink remaining throughout.
5. Once the steak is cooked through, combine it with the peppers and onions on the plancha. Add the chopped garlic and stir everything together for another minute.
6. Lay the cheese slices directly over the steak and veg mixture. Leave it for 60–90 seconds until the cheese has melted into the meat. If your plancha has a cover or you have a dome, use it now to help the cheese melt faster.
7. Meanwhile, slice your rolls and toast them cut-side down on a cooler part of the plancha for 1–2 minutes until golden.
8. Spread mayonnaise on the toasted rolls, then pile in the cheesy steak and veg mixture. Top with sliced jalapeños and fresh coriander if you like. Serve immediately — these don't wait well.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.