Ingredients

· 2 rump steaks

· 3-4 garlic cloves

· 2 tablespoons gochujang

· 1 tablespoon soy sauce

· 2 teaspoons caster sugar

· Vegetable oil

· 2 onions

· 1 red pepper

· 8 provolone cheese slices

· 2 baguettes

· For Russian Dressing

· 1 tablespoon mayonnaise

· 1 tablespoon ketchup

· 1 teaspoon hot sauce

· 2 pieces horseradish

Method

Wrap the steaks in cling film and freeze for two hours. Unwrap and cut into slices. Put in a bowl to marinate with the garlic, gochujang, soy sauce, caster sugar and some seasoning. For the dressing, whisk all the ingredients with two tablespoons of water and a little seasoning. Heat the oven to 180°C. Heat a wok over high heat with three tablespoons of vegetable oil, fry the onions and peppers for 10 minutes until charred and softened. Add the beef and all its marinade, and fry until it’s almost cooked through and the sauce has thickened. Slice the baguettes open, nearly all the way through, fill with the beef mixture and then lay the cheese on top. Wrap tightly in foil and bake in the oven until the cheese has melted. Open the baguettes up, spread with the dressing and serve with extra for dipping, if you like.