Philly Cheesesteak Rolls

Place the ribeye into the freezer for 30–45 minutes until firm but not fully frozen. 

Using a sharp knife, slice as thinly as possible. 

Season with the onion powder, garlic powder, sea salt and black pepper.

Step 2 - Toast the rolls 

Slice the rolls in half and lightly toast until warm and lightly golden. 

Spread a little fu:di Classic Mayo and fu:di American Mustard inside each roll. 

Set aside. 

Step 3 - Cook the steak 

Place a large frying pan or flat-top grill over high heat. 

Add the sliced ribeye and cook quickly, tossing regularly until browned and cooked through. 

Step 4 - Melt the cheese 

Pile the beef together in the centre of the pan. 

Lay over the M&S Big Cheese Melts and provolone cheese. 

Cover with a lid for 1–2 minutes until fully melted and gooey.

Step 5 - Build the cheesesteaks 

Place a toasted roll upside down directly over half of the melted cheesesteak mixture. 

Using a spatula, scoop underneath and flip everything directly into the roll. 

Repeat with the second roll. 

To serve 

Serve immediately while the cheese is molten and the steak is juicy.