On this week’s Gastrotour episode Top Chef, Roman Labat from Down The Hatch is the fourth chef to accept the challenge, cooking up this Philly Cheesesteak in the back of a Jerba Campervan.
In partnership with Scotsman Food and Drink we have been visiting chefs near the location of their acclaimed venues, where we challenge them to create simple, inspiring dishes using just the Jerba’s in-built hob or hot-plate.
The fourth chef is Roman Labat, of South Queensferry café and bistro, Down The Hatch, which has become hugely popular with its insta-worthy North American influenced food,
made using the best Scottish ingredients.
He recreated its famed Philly Cheesesteak, using Orkney mature cheddar, rump steak and spices from Inverurie-based Angus & Oink
INGREDIENTS:
Ingredients:
200g sliced rump steak
1 green pepper
1⁄2 white onion
100g Orkney mature cheddar
2 baguettes
1 tablespoon of Montreal spice from Angus & Oink
A drizzle of olive oil
METHOD:
1. Wash the pepper and thinly slice the vegetables
2. Heat the oil in a frying pan on a medium/high heat and add in the steak with the Montreal
spice
3. Once the steak has started to colour, mix in the pepper and onion
4. After the vegetables have started to soften, add in the mature cheddar
5. Cover the pan with a lid for a few minutes until the cheese has melted and then mix
everything together
6. Cut the baguettes and place them open side down on top of the food until they are
warmed through
7. To plate up, fill the baguettes with the Philly mixture and tuck in
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