Ingredients:
2 medium-sized baguettes (approx. 250-300g)
2 tsp sunflower oil
400g sirloin steak (approx. 2 medium-sized steaks)
1 large onion, peeled and thinly sliced
1 green pepper, deseeded and thinly sliced
1 beef stock cube (or stock pot), undiluted
100ml boiling water
2 tbsp Worcestershire sauce
125g grated or sliced mozzarella (not buffalo)
Sea salt and freshly ground black pepper
Optional:
A sprinkle of chili flakes
Instructions:
Trim the fat off the steaks and discard. Slice the steaks very thinly against the grain of the meat.
Heat 1 tsp of oil in a large frying pan or sauté pan and add the steak strips. Cook until well browned, 3 to 5 minutes.
Cut the baguettes in half lengthwise and toast them lightly on both sides under a hot grill while the steak is cooking. Set aside.
Remove the steak from the pan and set aside.
Add the remaining oil to the pan (no need to clean it) and add the onions and peppers. Cook for 5 minutes over high heat until they start to blacken at the edges.
While the vegetables are frying, dissolve the beef stock cube in 100ml of boiling water and stir until melted.
Pour the stock, Worcestershire sauce, and some black pepper into the pan with the onions and peppers. Stir everything together (it may bubble furiously!). Let it bubble for a minute or until the liquid is nearly evaporated. Remove from heat.
Place the bottom halves of the toasted baguettes on a grill-safe baking tray. Top with the onion mixture, then the steak, and finally the cheese. Optional: sprinkle with chili flakes.
Put the assembled baguettes under the grill for 3-5 minutes or until the cheese is melted. Place the top halves of the baguettes on top to sandwich everything together.
Serve the steak and cheese baguettes immediately.
Enjoy your delicious homemade steak and cheese baguettes!