These are so super tasty, a rif on the classic all-American sarnie. I have swapped in cream cheese, rather than the classic yellow slice and added a tonne of spicy rose harissa. The harissa and cream cheese work beautifully together, melting into the brioche with the warm filling. Crack open a larger and have yourself a winning dinner. Enjoy.
- Heat two tbsp of the oil in a non-stick frying pan over a medium heat. Add the pepper and onion. Season with a good pinch of salt and cook, stirring occasionally for 12-15 minutes until super soft. Remove from the pan and set to one side.
- Reheat the pan over a medium heat-high and add the remaining oil. Chuck in the steak and add a pinch of salt. Stir-fry for 2-3 minutes until cooked. Return the vegetables to the pan and add the rose harissa and cumin. Pour in two tbsp of water and mix well. Remove from the heat.
- Slice open the rolls and give them a 20 second blast in a microwave to warm up and soften. Smother them with cream cheese. Stuff both with the steak and onion filling and serve immediately.
3 tbsp olive oil
1 red pepper, thinly sliced
1 onion, thinly sliced
150g sirloin steak, fat trimmed and thinly sliced
2 tbsp rose harissa
½ tsp ground cumin
120g cream cheese
2 large brioche hot dog rolls