Texas Cheesesteak w/ Sweet Potato Fries

I'm not going to bore you with a witty story of how I came up with these 2 recipes. Instead, lets just get right to it...

2 ribeye steaks - marinated in dry rub for 3 days
Weber Chicago steak seasoning
1 sweet potato - sliced into fries
1 onion - sliced
1 bell pepper - sliced
1/2 cup mushrooms - sliced
1/4 lbs picante provolone cheese
2 bolillo rolls
garlic powder
peanut oil
Spicy Caribbee Banana Ketchup
Blue Top Brand Creamy Hot Sauce Garlic Hatch
Mise en place
peel sweet potato
sliced sweet potato
water bath over night in the fridge
draining off the water
ribeyes after marinating for 3 days
slicing thin
1st ribeye in the cast iron
2nd ribeye in the cast iron
adding the veggies
bolillo rolls & garlic chipotle butter
buttering the bread
frying the tators
getting cozy

out of the broiler
building sandwiches
meaty love
melted gooey goodness
twice fried

Step 1 - season steaks and allow to marinate for 2-3 days
Step 2 - peel & slice sweet potato
Step 3 - place potato into bowl of water & refrigerate overnight
Step 4 - slice steaks into thin strips
Step 5 - stir fry steak in cast iron (make sure to not crowd the pan)
Step 6 - while steaks cook, slice vegetables, then add to skillet (allow to cook until desired doneness)
Step 7 - blanch fry tators for 3 minutes at 325° (drain on paper towels)
Step 8 - slice rolls, apply butter & toast in broiler
Step 9 - add meat & cheese to rolls
Step 10 - fry tators again for 6 minutes at 375° (drain on paper towels)
Step 11 - return sandwiches to broiler to melt cheese
Step 12 - plate & garnish with sauce of your choice


Popular Posts