Philly steak nachos recipe

Details

• Cuisine: American
• Recipe Type: Snack
• Difficulty: Easy
• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Serves: 4

Step-by-step

1. In the morning, remove the fat from the steaks, then slice them as finely as possible – you want little floppy rags of meat.
2. Put them into a mixing bowl. Pour the liquid from the jar of cornichons onto the steak. Cover and refrigerate for the day.
3. When you’re ready to cook, remove the steak from the fridge, drain away the liquid, and season the steak generously with salt.
4. For the cheese sauce, set a medium saucepan over a high heat. Once the pan is hot, add the butter and allow it to melt, then add the flour and quickly beat to a smooth paste with a wooden spoon.
5. Add the milk slowly, beating constantly – the mixture will thicken as the first few drops of milk are added, but keep going until you have a smooth sauce.
6. Reduce the heat to low, stir in the cheese until melted, and season to taste. Leave to thicken while you fry everything else – remember to stir the pan every so often.
7. Put the oil into a large deep-sided frying or sauté pan over a high heat. When the oil is hot, add the steak and fry until lightly charred and cooked through. Remove from the pan and set onto a plate.
8. Return the pan to a high heat and add the pepper and onion. Fry, tossing the pan, until the peppers are charred and the onion is a little softer and lightly coloured – a few minutes at a high heat.
9. To assemble, put the tortilla chips onto a large serving plate. Scatter over the steak and the fried onions and peppers. Roughly chop the cornichons (maybe not all of them) and scatter those on along with the jalapeños. Pour over the cheese sauce, and sprinkle with salt and pepper just before serving.

This recipe is from A Flash in the Pan: Simple, speedy stovetop recipes by John Whaite. Published by Kyle Books, £20.00.