Beef Sandwich And Fries Recipe
Make Beef Sandwich And Fries Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sandwich
Fries
Method
Sandwich
- 1
Marinate and prep beef
Thinly slice the beef across the grain if not pre-sliced. In a bowl combine 2 tbs olive oil, soy sauce, Worcestershire sauce, minced garlic, black pepper and 1/2 tsp kosher salt. Add beef and toss to coat. Let marinate at room temperature for 15 minutes (or refrigerate up to 2 hours).
- 2
Cook onions and peppers
Heat 1 tbs butter in a large skillet over medium-high heat. Add sliced onion and bell pepper (if using) and a pinch of salt. Sauté, stirring occasionally, until softened and caramelized, about 8–10 minutes. Remove onions/peppers to a bowl and keep warm.
- 3
Cook beef
Add remaining 1 tbs olive oil to the same hot skillet. Add marinated beef in a single layer (work in batches if necessary) and cook undisturbed for about 1–2 minutes, then stir and continue cooking until brown and just cooked through, about 2–3 minutes more per batch depending on thickness. Return all cooked beef to skillet, stir to combine with onions/peppers and warm through.
- 4
Prepare rolls and sauce
Split hoagie rolls and spread butter on cut sides. Toast rolls cut-side down in a separate skillet or under a broiler until lightly golden, about 1–2 minutes. In a small bowl mix mayonnaise and Dijon mustard; spread about 1 tbs of this sauce on each bottom roll.
- 5
Fries
- 6
Prep potatoes
Wash and peel the russet potatoes if desired. Cut into 1/4–1/2 inch sticks for classic fries. Place cut fries in a large bowl of cold water and soak for 20–30 minutes to remove excess starch; this improves crispness. Drain and pat dry thoroughly with clean kitchen towels or paper towels.
- 7
Heat oil
Pour 2 cups vegetable oil into a heavy pot or deep skillet to a depth of about 1–1.5 inches. Heat oil over medium-high heat to 325°F (about medium-high). If you don't have a thermometer, test with one fry: it should sizzle gently when added.
- 8
First fry (blanch)
Working in batches, add a portion of dried fries to the oil and fry for 3–4 minutes until softened but not browned. Remove with a slotted spoon and drain on a wire rack or paper towel-lined tray. Repeat until all fries are blanched.
- 9
Second fry (crisp)
Increase oil heat to 375°F. Fry the blanched fries in batches again until golden and crisp, about 2–3 minutes per batch. Drain on paper towels, immediately sprinkle with kosher salt, black pepper and paprika if using, and toss gently to season.
- 10
Serve
Serve fries hot alongside the beef sandwiches. Optionally provide ketchup, mayo or other dipping sauces.