Taleggio summer cheesesteak with hot mustard dip and apple slaw
This steak and cheese hoagie is a twist on a Philly classic. Tender ribeye, sweet charred peppers, and molten Taleggio are piled into soft sub rolls for a rich, savoury sandwich. On the side, a crisp, tangy apple and celeriac slaw adds freshness, while a fiery hot mustard dip brings the heat. This sandwich makes for the ultimate comfort food.
Ingredients
Metric
Imperial
For the steak filling
- 1 tbsp of olive oil
- 1/2 red pepper, thinly sliced
- 1/2 green pepper, thinly sliced
- 1/2 onion, sliced
- 1 200g ribeye steak, thinly sliced
- 100g of taleggio, or Fontina, sliced
For the apple slaw
- 1/2 celeriac, grated
- 1 green apple, julienned
- 2 tbsp of yoghurt, or mayonnaise
- 1 tsp cider vinegar
- salt and pepper
For the hot mustard dip
- 2 tbsp of Dijon mustard
- 1 tbsp of honey
- 1/2 tsp cayenne pepper
For assembly
- 2 white bread rolls, such as baguettes, hoagies or sub rolls, warm
Method
Start by cooking the veg. In a hot pan, sauté the peppers and onions in the oil until lightly charred and softened. Remove from the pan and set aside
- 1 tbsp of olive oil
- 1/2 red pepper, thinly sliced
- 1/2 green pepper, thinly sliced
- 1/2 onion, sliced
Next, sear the steak slices for 1–2 minutes, or until just cooked. Return the veg to the pan and toss together. Add the cheese and cover for 1 minute to melt
- 1 200g ribeye steak, thinly sliced
- 100g of taleggio, or Fontina, sliced
Next, make the slaw. Mix the grated celeriac and apple with yoghurt and vinegar. Season to taste with salt and pepper
- 1/2 celeriac, grated
- 1 green apple, julienned
- 2 tbsp of yoghurt, or mayonnaise
- 1 tsp cider vinegar
- salt and pepper
Stir together all the ingredients for the mustard dip
- 2 tbsp of Dijon mustard
- 1 tbsp of honey
- 1/2 tsp cayenne pepper
To assemble the sandwiches, load the steak and cheese mix into the warm rolls
- 2 white bread rolls, such as baguettes, hoagies or sub rolls, warm
Plate with apple slaw and a pot of mustard dip for dunking
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