Want to try a weekend baking project? Make your our baguettes to use for this Philly cheese steak sandwich.


  • 2 rump steaks, trimmed of fat
  • 1 clove garlic, thinly sliced
  • 2 tbsp gochujang
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 2 tsp caster sugar
  • vegetable oil
  • 2 onions, thinly sliced
  • 1 red pepper, thinly sliced
  • 8 provolone cheese slices
  • 2 small baguettes


  • 1 tbsp mayonnaise
  • 1 tbsp tomato ketchup
  • 1 tsp hot sauce
  • 2 thumb-sized pieces horseradish, finely grated


  • STEP 1

    Wrap the steaks in clingfilm and freeze for 2 hours. Unwrap and slice into 2mm slices. Put in a bowl to marinate with the garlic, gochujang, soy sauce, mirin, caster sugar and some seasoning.

  • STEP 2

    For the dressing, whisk all the ingredients with 2 tbsp of water and a little seasoning.

  • STEP 3

    Heat the oven to 180C/fan 160C/gas 4. Heat a wok over a high heat with 3 tbsp of vegetable oil and fry the onions and peppers for 5-10 minutes until charred and softened. Add the beef and all its marinade, and fry for 2-3 minutes until it’s almost cooked through and the sauce has thickened.

  • STEP 4

    Slice the baguettes open, nearly all the way through, fill with the beef mixture and then lay the cheese on top. Wrap tightly in foil and bake in the oven for 10 minutes, until the cheese has melted. Open the baguettes up, spread with the dressing and serve with extra on the side for dipping, if you like.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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