Beef Sandwich And Fries Recipe

Prep the beef

If beef is not already thinly sliced, freeze for 30–45 minutes until slightly firm and slice across the grain into 1/8–1/4-inch slices. Place the sliced beef in a bowl and toss with kosher salt, black pepper, garlic powder, soy sauce, Worcestershire sauce, and olive oil. Let marinate at room temperature for 10–15 minutes while you prepare other components.

Cook the onions

Heat a large skillet over medium heat. Add 1 tablespoon butter. When the butter foams, add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, until onions are softened and lightly caramelized, 8–10 minutes. Remove onions to a bowl and keep warm in the pan off the heat.

Cook the beef

Return the skillet to high heat and add the remaining 1 tablespoon butter. When the pan is very hot, add the marinated beef in an even layer. Sear without moving for 30–45 seconds to develop color, then stir and continue cooking another 1–2 minutes until beef is browned but still tender. Total cook time should be 2–3 minutes depending on thickness. Mix the cooked onions back in to combine and warm through. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Toast the buns

Split the hoagie rolls and spread mayonnaise on the cut sides and mustard on the other side. Place rolls cut-side down in a clean skillet over medium heat and toast until golden, about 1–2 minutes. Alternatively, toast under a broiler for 30–60 seconds watching closely.

Assemble sandwiches

Divide the cooked beef and onion mixture between the two rolls. Top each portion of beef with two slices of cheddar cheese so the cheese melts from the residual heat (or briefly place under broiler for 20–30 seconds to melt). Add sliced pickles and lettuce if using. Close sandwiches and serve immediately alongside fries.

Prep potatoes

Wash and peel the potatoes if desired. Cut potatoes into even 1/4–1/2-inch 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. Drain and pat completely dry with kitchen towels.

Optional crisping

If using cornstarch, toss the dried potato sticks with 1 teaspoon cornstarch until lightly coated. This helps create a crisper crust when frying.

Heat oil

Pour vegetable oil into a heavy pot or deep fryer to a depth of about 2 inches (or as recommended for your fryer). Heat oil to 325°F (160°C) for the first fry. If you don't have a thermometer, test by dropping one small piece of potato; it should gently sizzle without browning immediately.

First fry (blanch)

Fry the potatoes in batches so they have room—about 3–4 minutes per batch—until they are soft and pale but not browned. Remove with a slotted spoon to a paper towel-lined tray and let rest for 5 minutes. Increase oil temperature to 375°F (190°C) for the second fry.

Second fry (crisp)

Return the blanched fries to the hot oil in batches and fry until golden brown and crisp, 2–3 minutes per batch. Remove to fresh paper towels and immediately season with kosher salt and paprika (if using).

Serve

Serve the hot fries alongside the assembled beef sandwiches. Provide ketchup, mayo, or other dipping sauces as desired.