Philly Cheese-Steak Crumpets

Gong the Liberty Bell!

Clearly not the healthiest dish in the world, but we're only here once!

Preparation: 10 minutes Serves: 4 crumpets
Cooking: 10 minutes Cold-buttered crumpets
Ingredients Quantity (metric) Quantity (imperial)
Beef steak (very finely sliced) 200 g 7 oz
White onion (peeled and finely chopped) 3 tsp 3 tsp
Green pepper (de-seeded and finely chopped) 1.5 tbsp 1.5 tbsp
Red pepper (de-seeded and finely chopped) 1.5 tbsp 1.5 tbsp
Provolone cheese (finely cubed) 2 tbsp 2 tbsp
American processed cheese (pulled into small pieces) 1 tbsp 1 tbsp
Olive oil 1 tbsp 1 tbsp
Salt and pepper Plenty Plenty
Mustard (of your choosing) To taste To taste


      The cheese-steak

      • Most recipes suggest rib-eye steak, but use whatever you fancy. We used leftovers from a rare topside joint.
      • Provolone cheese doesn't seem to exist in the UK, so we used mozzarella, but wanted the recipe to remain true to the dish's roots.
      • Anyhow...
      • Pour the olive oil into a frying pan, add the onions and fry on a low to medium heat for about 5 minutes, until they are soft but not browned.
      • Add the peppers, together with some salt and pepper, and fry gently for another 5 minutes.
      • Remove the vegetables from the pan and increase the heat to medium.
      • Add the steak, together with some more salt and pepper, and fry for a minute or two (if it's very thinly sliced, it will cook very quickly) then add the vegetables and cheese.
      • Mix well and continue to mix until the cheese has melted, then dollop - as elegantly as the dish befits - onto the crumpets.

      The crumpets

      • We felt that the crumpets benefitted from a little mustard.
      • Grab your defribrillator and tuck in!