Beef Sandwich And Fries Recipe

Prep and slice beef

Place steak in the freezer for 15–20 minutes to firm slightly (this makes thin slicing easier). Using a sharp knife, slice the steak across the grain as thinly as possible into strips about 1/8–1/4 inch thick.

Marinate beef

In a medium bowl combine sliced beef, minced garlic, soy sauce, Worcestershire sauce, olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Toss to coat and let sit at room temperature for 10–15 minutes while you prepare other components.

Cook onions and peppers

Heat a large skillet over medium-high heat. Add 1/2 tablespoon of olive oil (from the measured oil if desired). When hot, add the sliced onion and optional bell pepper. Cook, stirring occasionally, until softened and beginning to brown, 5–7 minutes. Transfer onions and peppers to a bowl and set aside.

Cook the beef

Return the skillet to high heat and add the marinated beef in a single layer (work in batches if necessary to avoid overcrowding). Sear strips for 1–2 minutes without moving, then stir and continue cooking until just cooked through, about another 1–2 minutes. Total cooking time per batch ~3–4 minutes. If there is excess liquid in the pan, increase heat to evaporate; scrape up browned bits and mix with beef. Return the cooked onions and peppers to the skillet, toss to combine, and heat through for 30–60 seconds.

Toast rolls and assemble

Split the sub rolls and spread butter on cut sides. Place the rolls, cut-side down, in the skillet or under a broiler until lightly toasted, about 1–2 minutes. Spread 1 tsp mayonnaise on each bottom roll half. Divide the beef mixture between the two rolls. Top each with a slice of provolone or cheddar. If desired, place the sandwiches under a broiler or cover skillet with a lid for 30–60 seconds to melt the cheese. Add lettuce if using, close sandwiches, slice in half, and serve hot.

Cut and soak potatoes

Cut each scrubbed potato into 1/4–1/2 inch fries. Place cut potatoes in a bowl of cold water and let soak for at least 20 minutes (or up to 2 hours) to remove excess starch. This yields crispier fries.

Dry potatoes

Drain the potatoes and lay them in a single layer on clean kitchen towels or paper towels. Pat very dry — moisture will cause oil to spit and prevent crisping.

Heat oil

Pour about 2 cups neutral oil into a heavy-bottomed pot or deep skillet (enough to come about 1–1.5 inches up the side). Heat oil over medium heat until it reaches 325°F (160°C) for the first blanch. If you don't have a thermometer, test by dropping one small piece of potato: it should sizzle gently and rise without browning quickly.

First fry (blanch)

Working in batches, fry the potatoes at 325°F (160°C) for 3–4 minutes until softened but not browned. Use a slotted spoon to transfer fries to a wire rack or paper towel–lined tray to drain. Let the oil return to temperature between batches.

Second fry (crisp)

Raise oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes or until golden and crisp. Remove to a rack or paper towels to drain immediately.

Season and serve

While still hot, sprinkle fries with 1 tsp kosher salt, optional paprika, and black pepper to taste. Toss lightly. Serve immediately alongside the sandwiches.