I’ve been a fan of the Philadelphia Eagles American football team for almost 30 years now. When I finally got to visit the city I finally tried the famous cheesesteak for myself and fell in love with the melt in the mouth experience. Little wonder it is celebrated across America. This recipe derives from a bit of research into what makes it taste quite so good, and is pretty authentic, even down to cooking it on a flat hotplate. I used a thick bottomed oven tray on the hob and it worked perfectly.

Step 1 - prep the ingredients

• Put the steak in the freezer for 30 min prior to starting (this makes slicing easier)

• Finely dice the onion

• Split and butter the sub rolls

• Finely slice the steak across the grain into thin strips then season

Step 2 - cook it up, hotplate style

• Heat a thick bottomed oven tray on the large hob ring and add a large knob of butter

• Fry the onion until evenly crispy and then put to one side

• Add the steak strips and keep moving them until they are cooked through

• Meantime toast the top of the sub rolls under the grill

• Create piles of meat on the hotplate for each roll and put the cheese on top to melt, then scatter the onions over the top

• Once a gorgeous melty mess, transfer the pile to the toasted side of the sub roll and serve

Top Tip: try different cheese versions: Provolone is a classic, or Cheez Whiz; as well as other extra ingredients such as fried mushrooms or jalapenos.

 Ingredients

• 200g Rib eye steak

• 1 large onion

• 2 sub style rolls (authentically ‘Hoagies’)

• Butter

• 100g Raclette cheese (shavings)