UNITS
SCALE
INGREDIENTS
FRIES
- 2 lbs Sweet potato, cut into wedges
- 3 tbsp Olive oil , extra virgin
- 1 ½ tsp Salt
- 1 tbsp Chili powder
- 1 tbsp Paprika, sweet
ONIONS
- 1 tbsp Olive oil , extra virgin
- 2 onions Yellow onion , thinly sliced
- To taste Salt
- To taste Black pepper, freshly ground
STEAK
- 1 tbsp Olive oil , extra virgin
- 1 ½ lbs Steak, flank, thinly sliced
- 1 tsp Garlic powder
- 1 tsp Salt
- To taste Black pepper, freshly ground
- 4 buns Bun, ciabatta, sliced in half
- 8 slices Provolone cheese, deli-sliced
METHOD
- Preheat oven to 230°C / 450°F.
- In a large bowl, combine sweet potatoes with olive oil. Add salt, chili powder and paprika. Use your hands to mix, so all pieces are coated.
- On a baking sheet, spread sweet potatoes out in a single layer. Bake in preheated oven for 15 to 25 minutes, flipping halfway through.
- In a large skillet, heat olive oil over medium-high heat. Add onions, salt and black pepper. Cook, stirring occasionally, until onions are translucent, about 10 minutes. Transfer onions to a plate and set aside.
- Wipe down skillet and heat olive oil over medium-high to high heat. In batches, add steak and sear until brown but not crisp, about 2 minutes per side. Just before removing from heat, add cooked onions back in and stir. Season with garlic powder, salt and black pepper.
- On each bun, add two slices of provolone cheese. Place a quarter of meat and onion mixture on top of the cheese. Repeat for remaining sandwiches and serve with sweet potato fries.
NOTES
- Alternatively, havarti cheese works well
- You can also use ribeye steak, which is more traditional
- For easier slicing, freeze your steak for 30 minutes before cutting. Then use a sharp knife to thinly slice against the grain
