Taleggio Summer Cheesesteak with Hot Mustard Dip and Apple Slaw Recipe - Great British Chefs

Ingredients

• 1 tbsp of olive oil
• 1/2 red pepper, thinly sliced
• 1/2 green pepper, thinly sliced
• 1/2 onion, sliced
• 1 200g ribeye steak, thinly sliced
• 100g of taleggio, or Fontina, sliced
• 1/2 celeriac, grated
• 1 green apple, julienned
• 2 tbsp of yoghurt, or mayonnaise
• 1 tsp cider vinegar
• salt and pepper
• 2 tbsp of Dijon mustard
• 1 tbsp of honey
• 1/2 tsp cayenne pepper
• 2 white bread rolls, such as baguettes, hoagies or sub rolls, warm