How to make an amazing steak and cheese sub

This recipe is all about great produce. Good quality steak cut thin, great local soft crumbly cheese and a fantastically soft crusty roll or sub.

In a large plastic bowl add the thinly cut steak. I've gone for minute steaks which are super thin but have the perfect amount of fat to help it stay juicy in the pan.

Add the seasoning, don't by shy the black pepper won't scorch because its not in the pan for long enough.

Add a good quality olive oil, it will help the meat stay juicy and stop the heat drying it out.

Glug in the red wine, mix well, cover and set aside for an hour or so. The meat should be at room temperature when cooked, this will help it cook more evenly and stop the cuts from shrinking.

With a sharp knife cut your rolls, I've chosen about 10 inches of salt and pepper tiger sub.

Slice up your cheese.

Take a glug of oil and give the pan an even covering. Heat the pan and pre heat the oven.

When the oil starts to smoke drop in the steaks and cook for 30 seconds each side, or until golden brown.

Once browned sandwich the cheese in the steaks and pop in the oven for a few minutes or until the cheese melts.

I gave the subs a good spread of english mustard, you can use mayo, ketchup, chutney etc but mustard gives it a kick and works with the cheese.

Once buttered with sauce layer the steaks into the sub, you can be messy and pile them high - the steaks should be really tender and easy to chew.

I've served it up with home made skinny fries and crisp leaves for that extra kick. Feel free to get experimental with what ever you want.