Name: The Spud Jrs Philly - Tine Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 cups Russet potatoes (about 8–10 oz each); 1000 ml Vegetable oil (for frying); 1 tbs Kosher salt; 0.5 tsp Black pepper; 1 tbs Cornstarch (optional, for extra crisp); 2 tbs Unsalted butter; 2 tbs All-purpose flour; 120 ml Pale ale or lager (room temperature); 240 ml Whole milk; 200 g Sharp cheddar cheese, freshly grated; 100 g Monterey Jack cheese, freshly grated; 1 tsp Dijon mustard; 0.5 tsp Worcestershire sauce; 0.5 tsp Smoked paprika; 0 to taste Salt (to taste); 0 to taste Black pepper (to taste); 300 g Shaved prime rib (cooked, warmed); 1 cup Yellow onion, thinly sliced; 1 cup Green bell pepper, thinly sliced; 1 tbs Olive oil; 0.25 tsp Salt (for vegetables); 0.25 tsp Black pepper (for vegetables); 1 tbs Chopped fresh parsley; 0 to taste Pickled jalapeños or hot sauce

Method

Fries

Prep potatoes

Wash and peel the potatoes if desired. Cut into hand-cut French fry sticks roughly 1/3–1/2 inch thick to mimic Red River Valley style. Rinse cut fries under cold water until water runs clear to remove excess starch.

Soak

Place rinsed fries in a large bowl of cold water and soak for at least 30 minutes, up to 2 hours. This helps remove more starch and yields crisper fries.

Dry and toss

Drain and pat the fries very dry with clean kitchen towels or paper towels. If using, toss the dried fries with 1 tablespoon cornstarch and a pinch of salt and pepper to promote extra crispness; shake off any excess.

First fry (blanch)

Heat vegetable oil in a deep fryer or heavy pot to 325°F (160°C). Fry the potatoes in batches (do not overcrowd) for 3–4 minutes until softened and pale — not browned. Remove with a slotted spoon and drain on paper towels. Let cool 10–15 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the cooled fries in batches for 2–3 minutes until golden brown and crisp. Remove and drain on paper towels. Immediately season with 1 tablespoon kosher salt (or to taste) and 1/2 teaspoon black pepper while hot.

Beer cheese sauce

Make roux

In a medium saucepan over medium heat, melt 2 tablespoons butter. Add 2 tablespoons flour and whisk constantly for 1–2 minutes until a slightly nutty aroma develops but the roux stays pale (do not brown).

Add beer and milk

Slowly whisk in 120 ml beer until smooth, then whisk in 240 ml whole milk. Bring mixture to a gentle simmer, whisking, until it thickens slightly (about 3–4 minutes). Reduce heat to low.

Incorporate cheese

Remove the sauce from heat. Gradually whisk in the grated cheddar and Monterey Jack in small handfuls until fully melted and smooth. Return to very low heat if needed — do not boil, which can make cheese grainy.

Season

Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, and 1/2 teaspoon smoked paprika. Taste and adjust salt and pepper as needed. Keep warm over very low heat or hold in a thermos/slow cooker on the warm setting until serving.

Toppings

Sauté vegetables

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the thinly sliced onion and green pepper, season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Sauté, stirring occasionally, until softened and slightly caramelized, about 6–8 minutes. Remove from heat and keep warm.

Warm prime rib

If the shaved prime rib is cold, warm it gently in a skillet over low heat for 2–3 minutes with a splash of beef broth or water to prevent drying, just until warmed through. Do not overcook; you want tender slices.

Assembly & Serve

Place a generous portion of hot fries on a large platter or individual plates.

Drizzle or ladle warm beer cheese sauce evenly over the fries, using as much as desired (about 150–200 g sauce for 4 servings).

Top with warm shaved prime rib in an even layer.

Scatter the sautéed onions and green peppers over the top.

Garnish with chopped parsley and optional pickled jalapeños or a few dashes of hot sauce if desired. Serve immediately while fries and cheese are hot and melty.