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...

Ingredients:
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
salt
pepper
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

cheesy

melted gooey goodness

twice fried

plated

Directions:
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