Beef Sandwich And Fries Recipe

Prep beef and veggies

Pat the thinly sliced beef dry with paper towels. In a bowl, season beef with kosher salt, black pepper, and garlic powder; toss to coat. Thinly slice the onion, bell pepper (if using), and mushrooms.

Make sandwich spread

In a small bowl combine mayonnaise and Dijon mustard. Taste and adjust seasoning; set aside in the refrigerator until assembly.

Sear vegetables

Heat 1 tablespoon olive oil and the butter in a large skillet over medium-high heat until butter foams. Add the sliced onion and bell pepper. Sauté, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes. Add mushrooms and cook 2–3 more minutes until mushrooms release moisture and turn golden. Season vegetables lightly with a pinch of salt and pepper. Transfer vegetables to a plate and keep warm.

Cook beef

Return skillet to medium-high heat and add remaining 1 tablespoon olive oil. Add the seasoned beef in a single layer (work in batches if needed) and sear briefly: about 45–60 seconds per side for thin slices — you want browned edges but still tender. When beef is mostly cooked through, add Worcestershire sauce and pour in the beef broth to deglaze the pan, scraping up browned bits. Let liquid reduce for 1–2 minutes until slightly thickened.

Combine beef and veggies

Return the caramelized vegetables to the skillet with the beef. Stir to combine and warm through for 30–60 seconds. Taste and adjust seasoning with salt and pepper and sprinkle chopped parsley if using.

Toast rolls and assemble

Split hoagie rolls and lightly toast cut sides in a dry skillet or under a broiler until golden. Spread about 1 tablespoon of the mayo-Dijon mixture on each cut side. Fill each roll with an even portion of beef and vegetable mixture. Top each sandwich with a slice of provolone or cheddar; if you want the cheese melted, return assembled sandwiches briefly to the skillet or under the broiler for 30–60 seconds until cheese softens. Serve hot.

Prep potatoes

Cut potatoes into 1/4–1/3-inch thick sticks for classic fries. Place cut potatoes in a large bowl of cold water and soak for at least 20 minutes (or up to 2 hours) to remove excess starch; this yields crisper fries. Drain and rinse under cold water, then spread on clean kitchen towels and dry thoroughly.

Optional cornstarch toss

For extra-crisp fries, toss the dried potato sticks with 1 teaspoon cornstarch and a pinch of salt until evenly coated.

Fry (pan method)

Pour oil into a heavy skillet to a depth of about 1/2 inch (roughly 1.5–2 cups depending on pan). Heat oil over medium-high heat until shimmering and a small piece of potato sizzles immediately (about 350–375°F if using a thermometer). Working in batches to avoid overcrowding, add potato sticks and fry, stirring gently, until golden and crisp, about 6–8 minutes per batch. Use a slotted spoon to transfer fries to a paper-towel-lined tray to drain.

Season and serve

While still hot, season fries with kosher salt, black pepper and smoked paprika if using. Serve immediately alongside the beef sandwiches.