This is the result, which is kind of a hamburger meets Philli cheese steak sandwich. The following ingredients will serve two or four, depending on your hunger and whether you cut the Phillies in half.

• 500g beef mince
• 1 green capsicum, cut into strips
• 1 red capsicum, cut into strips
• 1 small onion, cut into thin wedges
• ½ cup creamy salad dressing
• 1 Italian style bread (ciabatta is good), cut in half lengthwise
• 4 slices meltable cheese, cut into quarters

In a frypan, cook the mince, onion and the capsicums over a medium heat for about five minutes, stirring occasionally, until the mince is cooked through. Drain any fluid or fat away from the pan. Stir in a quarter cup of the dressing.

Preheat your griller.

Spread the remaining quarter cup of the dressing on the cut sides of the bread. Place both pieces of bread, cut side up, on an alfoil sheet. Pop under a grill until the bread is lightly toasted.

Remove the bread from the grill and spread the toasted sides with the cooked mince mixture. Top the mince with the quartered slices of cheese. Return to the griller and continue to grill until the cheese has melted.

Serve with some potato chips on the side if you like.

By Lynn Bain, as featured in Caravan World issue 465, May 2009.