Philly cheesesteak

Put the steak onto a plate and into the freezer for 1 hr.

Heat 1 tbsp of the oil in a pan over a medium-high heat and add the onion and peppers along with a pinch of salt. Put on a lid and cook for 15 mins, stirring every now and again, until caramelised and softened.

Remove the steak from the freezer and use a sharp knife to thinly slice into short ribbons. Heat the remaining tbsp of oil in a large frying pan over a high heat. Once smoking, add the steak, leave for a minute to crisp, then toss around and lower the heat to medium. Add in the onions and peppers, and mix well. Divide into four piles, then shape into lengths the size of your rolls. Put 2 cheese slices on top of each length, then put on a lid and steam for a minute.

Heat the grill to high. Cut the rolls lengthways down the middle but not all the way through. Grill cut-side up for a minute until lightly golden.

Use a long spatula to scoop up a portion of the meat and cheese, and put into the toasted roll. Drizzle over ketchup and American mustard, to serve.