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Ingredients\r
1 tbsp rapeseed oil\r
1 banana shallot, peeled, halved and sliced into matchsticks\r
Knob of butter\r
Pinch of saffron \r
2 rib eye steaks\r
2 6-inch sub baguettes\r
2 slices of Provolone cheese, or any smoky, Bavarian cheese\r
1 tbsp cheese whiz, or American cheese sauce\r
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Method\r
Heat the rapeseed oil in a frying pan over a medium heat. Add the shallot, and fry until lightly browned. At this point, add a large knob of butter, stir to coat the shallot, and continue to fry until crispy. Turn the heat down to low when they are almost done to encourage this, and finally, stir through a pinch of saffron.\r
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Meanwhile, heat a griddle pan over a medium-high heat. Rub the steaks with a little oil, sprinkle with salt, and lay in the griddle pan. Cook for 4 minutes on each side, then remove and wrap in foil to rest for 2 minutes.\r
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Slice the subs open horizontally and place cut-side down in the hot griddle pan until toasted and golden. Remove, and lay out ready to add the fillings. \r
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Preheat the oven to 190°C.\r
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Using a sharp knife, slice the steaks into strips and load into the subs. Add the shallots, and top with the cheese slices. \r
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Decant the cheese sauce into a small bowl, and use the back of a spoon to spread it on to the inside of each of the subs lid. Season the subs with pepper, close, and place cut side up on a baking tray. Warm in the oven for 5 minutes, or until the cheese melts.

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