Saturday, February 6, 2016

Philly Cheese Steak Fries

 Syn Free


  • 2-4 minute steaks, thinly sliced with all visible fat removed (1 for each person you are cooking for)
  • Low calorie cooking spray
  • Salt and freshly ground black pepper
  • large handful of mushrooms
  • 1 green pepper
  • 1 yellow pepper
  • 1 large red onion
  • 1 tbsp Balsamic vinegar
  • 1 tbsp Worcester sauce
  • 500g medium sized Maris Piper potatoes
  • Low calorie cooking spray
  • pinch of cayenne pepper
  • 1 tsp smoked paprika
  • 40g extra light cheddar
  • 40g extra light red Leicester
  • Few sliced jalapenos to top

Preheat the oven to 240°C/220°C Fan/Gas 9. Peel the potatoes. Slice lengthwise into approx 1cm thick rectangular chips.

Bring a large saucepan of salted water to the boil. Add the chips and cook for 4 minutes. Drain and leave aside for 10 minutes to dry.

Rough chips up by putting back in the sauce pan with the lid on and shaking it.

Spray a metal baking tray with low calorie cooking spray. Transfer the chips to the tray, spray lightly with low calorie cooking spray and bake in the oven for 30 minutes, turning occasionally, until golden brown on all sides.

While the chips are in the oven , prepare the philly cheese steak topping.  Thinly slice the onions, peppers and mushrooms and fry off until cooked through.   Add the steak, salt & pepper, Worcester sauce, balsamic vinegar, pinch of cayenne pepper a tsp smoked paprika.  Fry off and mix everything together for 1 minute for rare steak or 2 mmins for well done.

Add chips in an oven proof bowl and top with the steak and veg mixture and then the cheese, remembering that you are allowed 40g per person as a healthy extra. Put in the oven for 3-4 mins until the cheese has melted

I served some Kraft extra light thousand island dressing for dipping, 1/2 a syn per tablespoon!

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