Recipe of Any-night-of-the-week Tex's Steak & Chorizo Sub Melt 🐄🐷🧀🍞🍲🇺🇸

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The ingredients needed to make Tex's Steak & Chorizo Sub Melt 🐄🐷🧀🍞🍲🇺🇸:

1. Prepare 200-250 grams (7-9 ounces) thinly sliced or beaten Ribeye steak
2. Take 1 petit pain or sub roll
3. Prepare 2-3 tablespoons rapeseed or vegetable oil to fry
4. Get As needed butter
5. Prepare 2 slices cheddar (preferably not processed)
6. Take 3-4 slices Spanish chorizo sausage
7. Prepare 1 portion crispy salad leaves
8. Make ready 2-3 slices bell pepper
9. Get 1 medium brown onion (sliced)
10. Take 1 tomato (sliced)
11. Get to taste salt and ground black pepper to season
12. Get to taste Ketchup

Instructions to make Tex's Steak & Chorizo Sub Melt 🐄🐷🧀🍞🍲🇺🇸:

1. Slice your bun horizontally, then toast. Prep the vegetables
2. Let the bun cool, then add a layer of salad leaves on the base. Next, add several slices of tomato, and finally a layer of peppers
3. If your steak is a thick piece…
4. …use a tenderising hammer to beat thinly before cooking
5. Slice the steak into strips. Oil the skillet sparingly, bring to a high heat. Season your steak with salt and a couple of generous pinches of black pepper on both sides, then pop in the pan. Drop in the onions and drizzle them with a little extra oil
6. Season again in the skillet while you cook the steak for about 2-2½ minutes on one side. Keep stirring the onions
7. Reduce the heat to medium low, season again, flip the steak, and mix with the onion. Form into a shape and size similar to that of your bun. Drizzle with a good helping of ketchup
8. Cover with the cheese then cover with a pan lid and cook for a further 3-3½ minutes
9. Remove from the skillet, add to the sandwich, and top with the chorizo
10. Add the lid, skewer, and serve

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