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Philly cheese steak chips

Name: Philly cheese steak chips
Cook time: 25 min
Yield: 4

with ranch dressing

Ready in around 25 mins

RECIPE FACT:

In 1930, the cheesesteak was invented when Pat Olivieri, a hot dog vendor and namesake to Pat's King of Steaks, threw beef on his grill to make a sandwich.

Nutritional Info:

Energy: 3456kj (826Kcal)
Protein: 49g
Carbohydrate: 42g
Fat: 50g
Contains: Sulphites, Milk, Egg

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat the oven to 210°C (fan bake).
1. TO COOK THE CHIPS:

Remove the steamed potato chips from their packaging and place onto an oven tray lined with baking paper in a single layer. Lightly drizzle with oil then place into the preheated oven for 22-25 mins. Remove from the oven and season with salt.
2. TO PREPARE THE VEGGIES:

Peel and cut the red onion into ½ cm slices. Cut the capsicum in half and remove all the seeds then cut into ½ cm slices. Finely slice the spring onion on the diagonal. Pick the leaves from the Italian parsley discarding the stalk and roughly chop the leaves.
3. TO COOK THE VEGGIES AND BEEF:

Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the red onion and capsicum and cook for 5-6 mins, remove from the pan, reserving the pan. Remove the marinated beef strips from their packaging discarding any marinade. When the chips are cooked, heat a drizzle of oil in the reserved pan over a high heat. When the pan is hot add the beef strip and cook for 30-60 secs, then remove from the pan. Do not overcook as they will become tough.
4. TO FINISH THE PHILLY CHEESE STEAK CHIPS:

Spread the beef strips, onion and capsicum over the chips. Sprinkle over grated cheese and return to the oven for 3-4 mins then remove from the oven. Sprinkle with sliced spring onion and chopped parsley then drizzle over ranch dressing.
TO SERVE:

Place Philly cheese steak loaded chips in the middle of the table and let everyone help themselves.