IN MARKET RECIPE Sandwich steak‑out Philly cheesesteak were on the menu when MLA’s foodservice team took to the high seas recently to serve up beef and lamb to P&O cruise diners (see page 44). You can find more easy meal ideas using beef at australianbeef.com.au Philly cheesesteak Serves: 4 600g oyster blade steak, 1. Preheat a large frying pan over a high 3. Meanwhile, roughly chop the cooked trimmed and very thinly sliced heat. Mix the meat with 1½ tbsp olive oil steak and stir it through the softened 2 tbsp olive oil and coat well. Cook the slices in a single vegetables to warm through. Season 1 onion, thinly sliced layer for a minute on each side or until well with salt and pepper. 1 red capsicum, thinly sliced cooked through. You will need to do this 4. Cut the rolls in half and fill with the meat 4 long bread rolls in several batches. Set aside on a plate. and vegetables. Top with the cheese 150g provolone cheese, 2. Wipe out the pan, place over a slices and chilli sauce (if using). thinly sliced moderate heat and gently cook the Chilli sauce, to serve onion and capsicum in the remaining oil TIPS for 10 minutes or until soft. You can substitute provolone cheese with Swiss or Cheddar cheese. 51