Nacho Philly Cheesesteak Sub

• temps total: 7 minutes

Ingrédients

Wowww this was SO good 😍 thin slices of taco seasoned steak with sautéed peppers and onions, a nacho cheese drizzle, and hot sauce mayo all tucked into a sub and topped with crispy onions. A super quick and easy recipe that hits the spot 👌🏼

For more easy bangin recipes check out my cookbook “Low-Cal Kitchen Bangers” links in my bio 🫶🏼

Ingredients (serves 2):

200g thinly sliced rump steak (or any steak)

1 onion thinly sliced

1 green pepper thinly sliced

1 tsp chopped garlic

1 tsp taco seasoning

2 tbsp water

2 sub rolls (I used the Hovis Buttermilk ones)

2 light cheesy slices

2-3 tbsp semi-skimmed milk

1 tsp crispy onions

Hot sauce mayo:

40g lighter mayo

2 tsp hot sauce

1 tsp jalapeno juice

Instructions

Add the steak to a pan and cook for 2–3 minutes until browned. Remove from the pan and set aside.

In the same pan, add the sliced onion and green pepper. Cook for 3–4 minutes until softened. Add the garlic and taco seasoning with 2 tbsp water. Stir and cook for another minute.

Return the steak to the pan and mix everything together. Let it heat through, then remove from heat.

Lightly toast the sub rolls under the grill until golden and warmed through.

Mix the hot sauce mayo by combining the lighter mayo, hot sauce, and jalapeño juice. Spread this onto the bottom half of each roll.

Top the rolls with the steak and pepper filling.

In a bowl, combine the cheesy slices and 2–3 tbsp of milk. Microwave in short bursts (20–30 seconds), stirring between each, until smooth and melted.

Drizzle the cheese sauce all over the top of the steak filling. Finish with a sprinkle of crispy onions.

Calories per sub: 532 l Protein: 33.8g l Fat: 16.6g l Carbs: 55.9g