philly

I got the philly and cajun fries with extra sauce.

Cajun Fries

Honestly so good. I got the philly and cajun fries with extra sauce.

Philly Grilled Cheese

Garlic Fries

Had the chipotle Philly grilled cheese and the BBQ bacon smash and both were awesome and perfectly cooked.

BBQ Bacon Smash

Chipotle Philly Grilled Cheese

Place the thinly sliced ribeye in a bowl. Add soy sauce, Worcestershire sauce, 1 tablespoon olive oil, minced garlic, black pepper and cornstarch. Toss to coat evenly. Let marinate at room temperature for 10–15 minutes (or refrigerate up to 1 hour).

Prepare and marinate steak

Heat a large skillet or cast-iron pan over high heat until very hot. Add the marinated steak in a single layer (work in batches if necessary) and sear, stirring occasionally, for about 2–3 minutes until just browned and mostly cooked through. Remove steak to a bowl and set aside.

Cook steak

While steak marinates, thinly slice the onion and core and thinly slice the green bell pepper into strips.

Slice vegetables

Wipe the skillet if needed, reduce heat to medium, add 1 tablespoon butter and a drizzle of oil. Add the sliced onions and peppers, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper, and cook, stirring occasionally, for 8–12 minutes until softened and caramelized. Transfer vegetables to the bowl with the cooked steak and mix to combine.

Caramelize onions and peppers

Preheat the oven broiler or set an oven to 400°F (200°C). Split the hoagie rolls and brush the cut sides with 1 tablespoon olive oil or spread lightly with butter. If using broiler, place rolls cut-side up on a baking sheet and toast 1–2 minutes until lightly golden; if oven, toast 4–5 minutes.

Prepare rolls

Divide the steak and vegetable mixture evenly among the 4 rolls, piling into the bottom halves. Top each with two slices of provolone. Place assembled sandwiches under the broiler or back in the oven for 1–3 minutes until the cheese is melted and bubbling.

Assemble and melt cheese

If desired, spread mayonnaise on the top halves of the toasted rolls. Close each sandwich and press lightly. Serve immediately while hot.

thinly sliced ribeye steak

soy sauce

Worcestershire sauce

olive oil

minced garlic

black pepper

cornstarch

yellow onion

green bell pepper

salt

unsalted butter

hoagie rolls (soft, split)

provolone cheese slices

mayonnaise (optional)

olive oil (for bread)

Wash and peel the russet potatoes if desired. Cut into 1/4–1/3 inch sticks for classic fries. Place cut fries into a large bowl of cold water and soak 30 minutes to 1 hour to remove excess starch (this helps them get crisp).

Prepare potatoes

Drain the fries and spread them on clean kitchen towels or paper towels. Pat thoroughly dry to remove as much moisture as possible; moisture will cause oil to splatter and make fries soggy.

Dry fries

Pour vegetable oil into a heavy pot or deep fryer and heat to 325°F (160°C). If you don't have a thermometer, heat until a small piece of potato bubbles gently but does not brown. Working in batches, fry the potato sticks for 4–5 minutes until softened and pale (they should not brown). Remove with a slotted spoon and drain on a wire rack or paper towels.

First fry (blanch)

Let the par-fried potatoes rest for at least 10 minutes (or refrigerate up to a few hours). This step firms them and improves final crispness.

Rest

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches for 2–3 minutes until golden brown and crisp. Remove and drain on a rack or paper towels. Immediately sprinkle with 1 tsp salt while hot and toss gently to distribute.

Second fry (crisp)

While fries rest after the first fry (or while oil reheats), mix the cajun seasoning: combine 1 tbs paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp cayenne pepper, 1 tsp black pepper and 1 tsp salt in a small bowl. Adjust cayenne to taste for more or less heat.

Toss fries with seasoning: place hot, drained fries in a large bowl. Drizzle the melted butter over the fries and immediately sprinkle the cajun seasoning evenly. Toss gently but thoroughly so the seasoning coats the fries. Taste and adjust salt or cayenne as needed.

Garnish: transfer seasoned fries to a serving platter or basket. Sprinkle chopped fresh parsley over the top if using for color and brightness.

Serve with extra sauce: provide 1 cup of extra sauce (spicy mayo, remoulade, or ranch) on the side for dipping. If you want the fries sauced like a sandwich side, spoon a little sauce over half the fries at serving time, or serve all sauce on the side per preference.

russet potatoes

vegetable oil (for frying)

paprika (preferably smoked)

garlic powder

onion powder

dried oregano

dried thyme

cayenne pepper

salt (for seasoning mix)

unsalted butter, melted

fresh parsley, finely chopped (optional)

extra sauce (spicy mayo or ranch)

Pat the thinly sliced steak dry with paper towels. In a bowl, toss steak with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp garlic powder. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned steak in a single layer and sear 1–2 minutes per side until browned but not overcooked. Remove steak to a plate and let rest.

Prepare steak and vegetables

In the same skillet add the sliced onion and green bell pepper. If needed add a drop more oil. Sauté over medium heat 4–6 minutes until softened and lightly caramelized. Season with a pinch of salt. Return steak to the pan and toss with the vegetables just to combine, then remove from heat.

Sauté onions and peppers

Butter the outside faces of each roll or bread slice with the softened butter (about 1 tablespoon per roll). On the unbuttered inside of the bottom half, layer 1 slice cheddar/American, half the steak-veg mixture, then 2 slices provolone. Top with the top half of the bread.

Assemble sandwiches

Heat a clean skillet or griddle over medium-low to medium heat. Place the assembled sandwich in the skillet, buttered side down on the outside. Press gently with a spatula or weighted press and cook 3–4 minutes until the bottom is golden and cheese begins to melt. Flip carefully and cook another 2–3 minutes until the second side is golden and cheese is fully melted. If the bread is browning too quickly before cheese melts, lower the heat and cover the pan briefly to trap heat.

Grill the sandwich

Remove sandwich from the skillet, let rest 1 minute, slice in half and serve hot with extra sauce and fries.

Serve

If baking: Preheat oven to 425°F (220°C). Toss cut potatoes with 2 tablespoons vegetable oil, 1 teaspoon Cajun seasoning, 1/2 teaspoon paprika and 1/2 teaspoon salt until evenly coated. Spread in a single layer on a parchment-lined baking sheet and bake 25–30 minutes, flipping once, until crispy and golden. If frying: heat 2–3 inches of oil to 350°F (175°C) and fry potatoes in batches 3–5 minutes until golden and crisp, drain on paper towels, then toss with the seasonings while hot.

Keep fries warm in a low oven while you finish sandwiches and serve alongside.

Whisk together 1/4 cup mayonnaise, 1 teaspoon sriracha (or to taste), 1/4 tsp smoked paprika, 1/2 tsp lemon juice, 1/4 tsp Cajun seasoning and a pinch of black pepper in a small bowl. Taste and adjust heat or acidity. Serve on the side for dipping fries and spreading inside the sandwich.

ribeye or sirloin steak, thinly sliced

onion, thinly sliced

green bell pepper, thinly sliced

cheddar or American cheese, sliced or shredded

crusty sandwich bread (Italian loaf or hoagie rolls), halved

butter, softened

russet potatoes, scrubbed and cut into fries

vegetable oil (for frying or tossing and baking)

cajun seasoning

paprika

mayonnaise

sriracha or hot sauce

smoked paprika

lemon juice

Scrub the russet potatoes clean under running water. Pat dry with paper towels. Cut each potato into 1/4- to 1/3-inch thick sticks (classic fry shape). Aim for uniform size so they cook evenly.

Wash and cut potatoes

Place the cut fries in a large bowl of cold water and soak for 30 minutes to 1 hour to remove excess starch. This helps them crisp up when frying. After soaking, drain and rinse once, then spread on a clean kitchen towel or paper towels and thoroughly pat dry.

Soak to remove starch

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (about 4 cups). Heat the oil to 325°F (160°C) for the first blanch/fry. If you don't have a thermometer, test by dropping a small piece of potato in; it should bubble gently.

Heat oil

Working in batches to avoid crowding, fry the potatoes at 325°F (160°C) for 3–4 minutes until they are soft but not browned. Use a slotted spoon to transfer them to a wire rack or paper towels to drain. Allow to rest 5–10 minutes.

Increase the oil temperature to 375°F (190°C). Fry the blanched potatoes again in batches for 2–3 minutes or until golden brown and crisp. Remove with a slotted spoon and place on a wire rack or paper towels. Immediately sprinkle with 1 tsp salt while still hot so the salt adheres.

While the fries are resting or during the second fry, melt 3 tablespoons unsalted butter in a small skillet over medium-low heat. Add the minced garlic and cook gently for 30–45 seconds to 1 minute until fragrant but not browned (browned garlic will taste bitter). Remove the skillet from heat.

Prepare garlic butter

Place the hot fried fries in a large mixing bowl. Pour the warm garlic butter evenly over the fries and gently toss to coat every fry. The heat from the fries will lightly cook the garlic and infuse the oil.

Toss fries with garlic butter

Sprinkle the chopped parsley, grated Parmesan, black pepper, and red pepper flakes over the tossed fries. Toss gently until evenly distributed. Taste and adjust salt if needed.

Add herbs, cheese, and spices

Transfer the garlic fries to a serving platter or individual plates and serve immediately while hot and crisp. Optional: serve with ketchup, aioli, or your favorite dipping sauce on the side.

Russet potatoes

Vegetable oil (for frying)

Salt

Unsalted butter

Garlic (minced)

Fresh parsley (finely chopped)

Parmesan cheese (finely grated)

Black pepper

Red pepper flakes

Cook the bacon: place bacon in a cold skillet in a single layer. Turn heat to medium and cook, turning occasionally, until crisp and evenly browned, about 10–12 minutes. Transfer to a paper-towel-lined plate to drain. When cool, cut each slice in half crosswise (to fit buns) and keep warm.

Mix BBQ mayo: in a small bowl combine mayonnaise and smoked paprika (if using). Stir until smooth and refrigerate until assembly.

Prep onions and pickles: have thin onion slices and pickle slices ready. Slice buns in half and set aside.

Portion beef: divide the 1 lb ground beef into six equal portions (about 2.7 oz / 75 g each) and loosely form into ball-shaped portions. Do not overwork the meat.

Preheat griddle/skillet: heat a large cast-iron skillet or flat griddle over medium-high heat until very hot (about 3–5 minutes). Add the neutral oil and spread to coat the surface. Add the butter and let it melt and foam.

Smash the patties: working in batches (3 patties per batch for a 12–inch skillet), place 3 beef balls on the hot surface, spacing them well. Immediately press each ball flat with a sturdy spatula or a heavy metal press to about 1/4-inch thickness. Hold pressure for 10–15 seconds to get good contact.

Season and cook: sprinkle each smashed patty evenly with salt and pepper. Let cook undisturbed until deeply browned and edges are crisp, about 2–3 minutes.

Flip and cheese: using a thin spatula, scrape and flip each patty. Immediately place a slice of cheddar on each patty and cover the skillet with a lid or plate for 20–30 seconds to melt the cheese and finish cooking (another 30–60 seconds). Remove cooked patties to a warm plate and tent with foil. Repeat with remaining beef balls, adding oil/butter if needed.

Toast buns: spread softened butter on cut sides of buns. On the same skillet or griddle (wipe out excess grease leaving a thin film for flavor), place buns cut-side down and toast until golden, about 30–60 seconds. Remove and set aside.

Sauce and layer: spread 1 tablespoon of BBQ mayo on the top bun of each sandwich. On the bottom bun spread about 1 tablespoon BBQ sauce. Place two smashed patties (stacked) on each bottom bun for a double-smash style. Spoon another 1 tablespoon of BBQ sauce over the patties.

Add bacon and pickles: place 2 pieces of halved bacon (or 3 if you prefer more) on top of the cheese-covered patties, then add 3–4 pickle slices and a few rings of thinly sliced onion as desired.

Finish: place the mayo-spread top bun over the stack. Press gently to compact. Serve immediately while hot.

ground beef (80/20)

kosher salt

freshly ground black pepper

neutral oil (vegetable or canola), for griddle

thick-cut bacon

your favorite BBQ sauce

sharp cheddar cheese, sliced

pickle slices (dill or bread-and-butter)

yellow onion, thinly sliced

soft burger buns (potato or brioche)

smoked paprika (optional, for mayo)

butter, softened (for toasting buns)

In a small bowl combine 1/2 cup mayonnaise, 1 tsp minced chipotle pepper, 1 tsp adobo sauce, 1 tsp lime juice, 1/2 tsp honey, 1/4 tsp garlic powder and 1/4 tsp salt. Whisk until smooth. Taste and adjust heat or salt. Refrigerate while preparing sandwich to let flavors meld.

If using a larger steak, freeze for 20–30 minutes to make thin slicing easier. Slice steak very thin across the grain (or use pre-shaved beef). Pat dry with paper towels.

Thinly slice or finely chop 1/2 cup red onion and drain/roughly chop 1/2 cup roasted red bell pepper. Chop cilantro if using.

Season the thin steak slices with 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp smoked paprika and 1/4 tsp onion powder. Toss lightly to coat evenly.

Heat a large cast-iron skillet or heavy frying pan over medium-high heat until very hot (about 3–4 minutes). Add 1 tbsp vegetable oil and swirl to coat.

Add the seasoned steak in an even layer. Do not overcrowd — cook in two batches if necessary. Sear without moving for about 45–60 seconds until well browned, then stir or flip and cook another 30–45 seconds. The goal is quick sear; meat should be cooked through but still juicy. Remove steak to a plate and set aside.

Reduce heat to medium and wipe pan lightly if excess oil remains, leaving fond for flavor.

Spread about 1 tbsp of softened butter on one side of each bread slice (8 slices total). The buttered sides will contact the skillet. On the unbuttered side of 4 slices, spread about 1.5 tbsp chipotle sauce each (divide sauce among sandwiches).

Layer each sauced slice with 1.5 oz smoked cheddar, then divide the cooked steak evenly (about 3 oz per sandwich), followed by a thin layer of roasted red pepper (about 2 tbsp), a sprinkle of red onion (about 2 tbsp), 1 oz provolone (or enough to cover), and a sprinkle of chopped cilantro if using. Top with the remaining bread slices, buttered side out.

Heat a clean skillet or griddle over medium-low to medium heat. Place assembled sandwiches in pan and press gently with a spatula or a heavy pan. Cook for 3–4 minutes per side, pressing occasionally, until the bread is deep golden brown and cheese is melted. If bread browns too quickly before cheese melts, lower heat and cover pan with a lid for 1–2 minutes to trap heat.

Transfer sandwiches to a cutting board and rest 1 minute. Slice each sandwich in half on the diagonal and serve immediately with extra chipotle sauce on the side if desired.

Philly

Cajun Fries

Philly Grilled Cheese

Garlic Fries

Bbq Bacon Smash

Chipotle Philly Grilled Cheese