Not far from the Corniche along the Eastern Harbour in Alexandria, Egypt, there is El Fallah, a tiny place that only makes one thing: liver sandwiches.

You say liver sandwich in Alexandria, and people know you are talking about this spot — it’s so famous that the owner has dozens of pictures of himself posing with Egyptian celebrities.

The reason the sandwich works is that the meat is cut paper-thin and is generously seasoned with spices. That liver sandwich inspired this recipe in my book My Egypt, made with rib-eye, which applies similar flavours to steak sliced super-thin (as in Philly cheesesteak thin).