PHILLY CHEESESTEAK SUB

13MM STRAIGHT CUT FRIES

PHILLY CHEESESTEAK SUB

Per Serve

• 2 tbsp oil
• 1 small onion (125g), finely sliced
• 2 tsp sugar
• 80g thinly sliced ribeye fillet
• 2 slices provolone cheese, halved
• 1 x sub roll, split and lightly toasted
• 1 small Lebanese cucumber, finely sliced into strips
• 150g SAFRIES 13mm, fried to golden

Method

Heat 1 tbsp oil and fry onion on a low heat until softened. Add sugar and allow to caramelise for 5 minutes. In a second pan, heat remaining oil on high and flash fry beef slices until just cooked. Open out sub roll and fill with provolone cheese, ribeye and caramelised onions, then flash under the salamander to heat through. Top with cucumber and serve with extra SAFRIES fries.

*Tip: Slice ribeye when deep chilled or frozen for a super fine cut. This will give the sub a generous fully loaded look and great eat.

GURU BATHAL
Head Chef
CSI Club Southport
I like SAFRIES chips because of its texture, flavour and taste, which our locals enjoy; but the best thing about SAFRIES, is that it holds the heat which helps us with our takeaway orders.

MADE@LUKES
Cromer NSW
SAFRIES are very high quality and are always consistent and stay crisp. The impact for our business using these fries are the comments we get on the crispness of our fries and return business.

SEAFOOD AT THE BEACH
Deewhy NSW
Since I started using SAFRIES, customers have made comments on the flavour of the fries we use and sales have increased. There is never an issues with SAFRIES so it makes my day to day running of my business seamless.

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