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The perfect ratio seems to be about 40grams of cheddar and 40grams of swiss on 250grams of steak

Cut the steak (used rump) really thin and browned it in a cast iron fry pan in a shallow layer of oil. Once almost cooked, dump the cheese on top and put a lid on the pan so the heat melts it quicker. Turned out perfect

Cheddar cheese and swiss cheese. Perfect mix