Philadelphia-Style Spiced Steak Naanwiches
Philadelphia-Style Spiced Steak Naanwiches
SERVES 2
10 MINS PREP
COOKS IN 30 MINS
This is a mild, creamy curry with lots of texture and pops of flavours from different vegetables. It is based on a much-loved restaurant favourite, which is finished with cream. You can go that route, but I often add a little whole milk instead.
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Tailored to Taste
A truly delicious take on the classic Philadelphia steak sandwich, the addition of spicy tandoori adds a real twist of India to this dish.
Ingredients
- 250g sirloin steak or rump steak, sliced into strips
- 1 pack of The Spice Tailor Southern Pepper Curry Kit
- 1 tbsp vegetable oil
- 1 large onion, finely sliced
- ½ red capsicum, finely sliced
- 1 pack of The Spice Tailor Flame Baked Plain Naans
- Large handful grated cheddar cheese or to taste
Method
- Preheat the oven to 180°C (Fan 160°C/Gas Mark 4).
- Marinate the steak in the tandoori marinade from the pouch as you fry the onions.
- Heat the vegetable oil in a frying pan and fry the onions until they have softened. Add the capsicum and continue to cook the onions until they have caramelised and the capsicum has softened. Set aside.
- Add the steak strips in batches. Char the strips on each side, around 1 minute each side, then add the onions and capsicum to the pan and stir fry altogether for another 1-2 minutes. Stir in ¾ tsp of the tandoori seasoning from the sachet and take off the heat; cover to keep warm.
- Quickly, flash the naans under running water and place in the oven. After 2 minutes, spoon the filling over half of each of the naans, sprinkle the cheese over the meat and once it has melted take out of the oven, halve the naans, spoon over some of the mint chutni from the chutni pouch , make into sandwiches and eat when still hot.
Tailored to Taste
A truly delicious take on the classic Philadelphia steak sandwich, the addition of spicy tandoori adds a real twist of India to this dish.
Ingredients
- 250g sirloin steak or rump steak, sliced into strips
- 1 pack of The Spice Tailor Southern Pepper Curry Kit
- 1 tbsp vegetable oil
- 1 large onion, finely sliced
- ½ red capsicum, finely sliced
- 1 pack of The Spice Tailor Flame Baked Plain Naans
- Large handful grated cheddar cheese or to taste
Method
- Preheat the oven to 180°C (Fan 160°C/Gas Mark 4).
- Marinate the steak in the tandoori marinade from the pouch as you fry the onions.
- Heat the vegetable oil in a frying pan and fry the onions until they have softened. Add the capsicum and continue to cook the onions until they have caramelised and the capsicum has softened. Set aside.
- Add the steak strips in batches. Char the strips on each side, around 1 minute each side, then add the onions and capsicum to the pan and stir fry altogether for another 1-2 minutes. Stir in ¾ tsp of the tandoori seasoning from the sachet and take off the heat; cover to keep warm.
- Quickly, flash the naans under running water and place in the oven. After 2 minutes, spoon the filling over half of each of the naans, sprinkle the cheese over the meat and once it has melted take out of the oven, halve the naans, spoon over some of the mint chutni from the chutni pouch , make into sandwiches and eat when still hot.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Southern Pepper Curry
A fragrant and aromatic tomato-based curry from the South of India, flecked with black pepper and fragrant spices. Perfect with chicken, seafood, red meat, mushrooms, paneer, eggs, aubergine.
