|225 g||flank steak|
|6 slices||cheddar cheese|
|oil for frying|
Transfer the meat to a cutting board and freeze for approx. 20 min. In the meantime, peel the onions, core the bell peppers, and thinly slice them both. Then slice the meat as thinly as you can.
Heat a cast iron pan on medium high heat and add a drizzle of oil. Add the onions and peppers, season with salt and pepper, and sauté for approx. 5 min. or until they’re soft. Remove them from the pan and set aside.
Add another drizzle of oil to the pan, then add the meat and season with salt and pepper. Using two wooden spatulas “beat” the meat in the pan. This helps to tenderize the meat. Once it’s cooked through, move the meat into two rows and divide the onions and peppers evenly onto the rows. Add the cheese, turn the heat to low, and let it melt.
While the cheese is melting, cut the baguette into two equal sandwiches and half lengthwise. Set a grill pan over medium-high heat and press the bread cut side down. Just let the bread get warm, do not toast it. Once warmed, transfer to a plate and, using a spatula or tongs, add the meat, onions and peppers, and cheese. Enjoy!