Harissa Philly Cheesesteaks

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.


  1. 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.
  2. 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.
  3. 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.


Serves 2

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
Sea salt

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