big GOURMET GLOUCESTERshire CHeese steak with award winning stroud bread

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INGREDIENTS

FOR THE STEAK

  • 400g ribeye steak, thinly slice *Ask your butcher to do this*

  • 2x stroud wild bread

  • 2 tbsp rapeseed oil

  • 20g unsalted butter

  • 1 onion, thinly sliced

  • 1 green pepper, thinly sliced

  • 1 red pepper, thinly sliced

  • 1 fresh green chilli

  • maldon salt

  • black pepper

 

FOR THE GLOUCESTER CHEESE

  • 100g plain flour

  • 100g unsalted butter

  • 250ml milk

  • ½ onion

  • 1 bay leaf

  • 6 cloves

  • 1 tbsp dijon mustard

  • 300g Gloucester cheese, grated

  • 1 tbsp black pepper

 

GARNISH

  • pickle cornichon

  • gem lettuces

SERVES 4

​METHOD

  1. FOR THE GLOUCESTER CHEESE: Get a small saucepan, pour in the milk, add the onion, cloves, bay leaf and heat the milk to boiling point then take off the heat and allow the flavours to blend, leave till further needed.

  2. In a large saucepan on a medium heat, add the flour and butter, whisk until incorporate together, then add the milk and keep whisking till you get a smooth creamy paste, after this add the grated Gloucester cheese, Dijon mustard, black pepper and keep whisking till the cheese melts into the mixture. If the mixture is too thick as add more milk to loosen it, keep this on low heat until needed.

  3. FOR THE STEAK: In a medium- hot pan, add the rapeseed oil first, after that add the slice onions, peppers, chilli and fry until it becomes soft, golden in colour.

  4. Add the strips of ribeye steak into the pan, continue to fry till it golden in colour, add the butter and continue to cook for further 2 minutes till the butter melts and coats all the mixture in the pan, season with salt and pepper.

  5. PLATE UP: get the Stroud wild bread, slice it open then add the steak mixture first then pour the Gloucester cheese over the top with some gem lettuce inside and use pickle cornichon with a tooth pick  to hold the bread in place. 

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