Philadelphia-Style Spiced Steak Naanwiches

Philadelphia-Style Spiced Steak Naanwiches

Made With Our Spicy Tandoori Marinade Kit -
2 SERVES
SERVES 2
prep
10 MINS PREP
20 MINS COOK
30 MINS COOK
So you have heard of Philadelphia steak sandwiches, this is Indian tandoori version of them. They are deeply savoury, moreish and a delicious quick meal!
Anjum Signature

Ingredients
  • 250g sirloin steak or rump steak, sliced into strips
  • 1 pack of The Spice Tailor Classic Tandoori Marinade Kit
  • 1 tbsp vegetable oil
  • 1 large onion, finely sliced
  • ½ red pepper, finely sliced
  • 1 pack of The Spice Tailor Flame Baked Plain Naans
  • Large handful grated cheddar cheese or to taste
Method
  1. Preheat the oven to 180°C (Fan 160°C/Gas Mark 4).
  2. Marinate the steak in the tandoori marinade from the pouch as you fry the onions.
  3. Heat the vegetable oil in a frying pan and fry the onions until they have softened. Add the peppers and continue to cook the onions until they have caramelised and the peppers have softened. Set aside.
  4. Add the steak strips in batches. Char the strips on each side, around 1 minute each side, then add the onions and peppers to the pan and stir-fry altogether for another 1-2 minutes. Stir in ¾ tsp of the tandoori seasoning from the sachet and take off the heat; cover to keep warm.
  5. Quickly, flash the naans under running water and place in the oven. After 2 minutes, spoon the filling over half of each of the naans, sprinkle the cheese over the meat and once it has melted take out of the oven, halve the naans, spoon over some of the mint chutni from the chutni pouch, make into sandwiches and eat when still hot.
  • 250g sirloin steak or rump steak, sliced into strips
  • 1 pack of The Spice Tailor Classic Tandoori Marinade Kit
  • 1 tbsp vegetable oil
  • 1 large onion, finely sliced
  • ½ red pepper, finely sliced
  • 1 pack of The Spice Tailor Flame Baked Plain Naans
  • Large handful grated cheddar cheese or to taste
  1. Preheat the oven to 180°C (Fan 160°C/Gas Mark 4).
  2. Marinate the steak in the tandoori marinade from the pouch as you fry the onions.
  3. Heat the vegetable oil in a frying pan and fry the onions until they have softened. Add the peppers and continue to cook the onions until they have caramelised and the peppers have softened. Set aside.
  4. Add the steak strips in batches. Char the strips on each side, around 1 minute each side, then add the onions and peppers to the pan and stir-fry altogether for another 1-2 minutes. Stir in ¾ tsp of the tandoori seasoning from the sachet and take off the heat; cover to keep warm.
  5. Quickly, flash the naans under running water and place in the oven. After 2 minutes, spoon the filling over half of each of the naans, sprinkle the cheese over the meat and once it has melted take out of the oven, halve the naans, spoon over some of the mint chutni from the chutni pouch, make into sandwiches and eat when still hot.
MADE WITH OUR DELICIOUS
Spicy Tandoori Marinade Kit
Our tandoori marinade is a paste that coats your ingredient saving lots of marinating time. It comes with tandoori seasoning and a chutni. Delicious with red meat, chicken, fish, prawns, paneer or vegetables.
£2.50
( / )
147p per 100g
Free delivery on order over £25
Order before 12pm
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