Preheat the oven to 220 °C top/bottom heat (200 °C fan). Cut potatoes into 4 or 6 wedges. Place the potatoes on a baking tray lined with baking paper, mix with 1 tbsp [1.5 tbsp

12 tbsp] oil*, half of the "Hello Patatas", salt* and pepper* and bake in the oven for 25 - 30 minutes until golden brown.

Peel the carrot and grate it coarsely. Cut the spring onion into thin rings. Cut the peppers into rings. Halve the onion and cut into thin strips. Cut the baguette in half lengthwise, then cut it horizontally.

In a small bowl, mix sour cream and mustard to make a dip. Season with salt* and pepper*. In a large bowl, combine 3 tbsp [4.5 tbsp | 6 tbsp] dip, carrots and spring onion. Season to taste with salt*, sugar* and pepper*. In a small saucepan, combine the cooking cream, burger cheese, remaining "Hello Patatas" and pepper* and heat until the end of the recipe, until the cheese has melted. Tip: if the sauce is too thick, add a tablespoon of water*.

Salt the sirloin steak all over*. Heat 1 tbsp [1.5 tbsp | 2 tbsp] oil* in a large pan. Fry the beef steaks for 2-3 minutes per side for rare, 3-4 minutes for medium and 4-6 minutes for well done. Then wrap the beef steaks in aluminum foil, set aside and let them rest for at least 5 minutes.

Place the baguette in the oven for 4 - 5 minutes. Heat 1 tbsp [1.5 tbsp | 2 tbsp] butter* in the same pan. Fry the pepper and onion for 5 minutes. Season to taste with salt*, sugar* and pepper*.

Cut the steak into thin strips. Spread some of the dip on one half of the bread, then cover with pan-fried vegetables and place steak strips on top. Spread the cheese sauce over it and cover with the top half. Divide Philly cheesesteak, potato wedges and carrot slaw between plates. Serve with dip. Bon appetit!