Beef Sandwich And Fries Recipe

Make sandwich sauce

In a small bowl whisk together mayonnaise, Dijon mustard, lemon juice and pickled pepperoncini (if using). Taste and adjust salt or acidity. Set aside in refrigerator until assembly.

Prep beef and vegetables

Pat the thinly sliced beef dry with paper towels. In a bowl toss beef with kosher salt, black pepper and garlic powder until evenly coated. Slice onion and bell pepper thinly if not already done.

Cook onions and peppers

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add sliced onion and bell pepper and sauté, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes. Season lightly with a pinch of salt. Transfer vegetables to a plate and keep warm.

Cook beef

Return skillet to medium-high heat. Add a drizzle of oil if pan is dry. Add beef in a single layer (work in batches if needed) and sear quickly, stirring or flipping, until just browned and cooked through, about 2-4 minutes total depending on thickness. Do not overcrowd the pan. Return cooked beef to pan to warm with vegetables for 30 seconds and mix.

Assemble sandwiches

Preheat broiler to high (or oven at 450°F) if you want melted cheese. Split rolls and lightly toast cut sides. Spread about 1 tablespoon of the prepared sauce on each roll bottom and top. Divide beef and vegetable mixture among the 4 rolls. Top each portion with one slice of provolone (or two for extra cheesiness). Place sandwiches under broiler or in hot oven just until cheese melts, about 1-2 minutes; watch closely to avoid burning. Close sandwiches and serve immediately.

Prep potatoes

Cut scrubbed russet potatoes into 1/4 to 3/8-inch thick sticks. Place cut fries in a large bowl of cold water and soak for at least 20 minutes (or up to 2 hours) to remove excess starch; this improves crispness. Drain and pat completely dry with kitchen towels.

Optional cornstarch coating

If using cornstarch: place dried potato sticks in a large bowl, sprinkle cornstarch over them and toss gently to coat evenly. This gives an extra-crispy exterior after frying/roasting.

Fry or roast

For frying: heat at least 2 cups oil in a heavy-bottomed pot to 325°F (use thermometer). Blanch potatoes in batches for 3-4 minutes until tender but not browned. Remove and drain on a wire rack. Raise oil temperature to 375°F and fry batches again until golden and crisp, 2-3 minutes. Drain on paper towels. For oven-roasting (alternative): toss potatoes with 2 tablespoons oil (reduce measured oil accordingly) and spread on a parchment-lined sheet in a single layer. Roast at 425°F, turning halfway, until golden and crisp, 25-30 minutes.

Season fries

While fries are hot, sprinkle with kosher salt, black pepper, garlic powder and smoked paprika. Toss gently to coat. Serve immediately alongside sandwiches.