Philly Cheesesteak sandwich

Friday calls for a Philly Cheesesteak. Ingredients: • Beef rump 500g • Scotch fillet 500g • 3 capsicums - any colour or a combination of colours • 2 onions • Havarti or provolone cheese slices • Large long/hot dog bread rolls • Olive oil • Canola oil • Salt • Pepper Method: • Dice the onion and capsicums. Ensure they are all roughly the same size • Thinly slice the beef. The easiest way to do this is to put the beef in the freezer for about 45min and then thinly slice with a sharp knife. Alternatively your butcher can do this for you. • Season the beef well with salt and pepper • On a medium heat, gently fry the onions and capsicums in about 2 Tbls olive oil until soft - about 10 minutes • Remove from the pan. • Turn the heat to high and add 2 Tbls of canola oil • When the oil is smoking, add the beef and sear, stirring frequently, until the strips are nearly cooked through. • Add the capsicums and onions back to the meat and stir through. • Remove pan from the heat and add cheese slices to the top of the meat mix. • Cover and wait for the cheese to melt. About 2 minutes • Serve on warm crusty rolls with fries and pickles. Or any sides of your choice.