Philadelphia Cheese Steak With Smoky Chorizo And Onion Marmalade

Serves: 4


100g Philadelphia Original

100g soft goats cheese

2 tsp Dijon mustard

1 egg yolk

2 large onions, skinned

3 rashers smoked streaky bacon

5g butter

20g sugar

50g chorizo sausage, diced

5g chopped parsley

4 x 150g fillet steak

4 slices of sourdough bread

100g baby leaf and rocket salad

5ml vinaigrette dressing



For the Philadelphia glaze

Combine the goats cheese with the Philadelphia, then add the Dijon mustard and egg yolk. Mix thoroughly.

For the marmalade

Finely slice the onions and bacon and cook down gently with the sugar and butter for around 30 minutes until the onions are very soft. Add the chorizo and combine thoroughly. Add the chopped parsley.

To serve

Season the fillet steak then sear in a hot pan. Put in the oven for a few minutes allowing for the glazing time under the grill. Allow to rest and slice.

Toast the sourdough on both sides. Spread on the warm, smoky chorizo marmalade then arrange the sliced steak on top. Spoon over some of the creamy Philadelphia cheese glaze. Flash under the grill to glaze (this can also be done with a blow torch). Plate up with dressed baby leaf and rocket salad and serve.


Nutritional Information Per serving (398g) Per 100g
Energy 651Kcal/2729kJ 164Kcal/686kJ
Protein 47.5g 11.9g
Carbohydrate 35.0g 8.8g
Of which sugars 11.9g 3.0g
Fat 34.3g 8.6g
of which Saturated Fat 19.4g 4.9g
Fibre 3.9g 1.0g
Salt 2.23g 0.56g



Dish kcal fat saturated fat salt sugar
Philadelphia Cheese Steak


651 34.3 19.4 2.23 11.9
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