Philly cheese steak chips
Ready in around 25 mins
- Energy: 3456kj (826Kcal)
- Protein: 49g
- Carbohydrate: 42g
- Fat: 50g
- Contains: Sulphites, Milk, Egg
-
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.
- 1 pack of marinated beef strips
- 1 pot of grated cheese
- 1 pack of Italian parsley
- 1 green capsicum
- 1 red onion
- 3 spring onions
- 1 pack of steamed chips
- 1 pot of ranch dressing
SHARE YOUR CREATION WITH US!








use the hashtag #woopnz to be featured