Philly cheesesteaks homemade potato chips
Prepare Philly cheesesteaks with ribeye steak, provolone cheese, and homemade potato chips using fresh ingredients and simple cooking techniques.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Ribeye Steak (thinly sliced) | 800 | Grams |
| Provolone Cheese (whole milk based) | 10 | Slices |
| Hoagie Rolls (sliced lengthwise) | 5 | Count |
| Yellow Onion (thinly sliced) | 2 | Count |
| Green Bell Pepper (thinly sliced) | 2 | Count |
| Russet Potatoes (thinly sliced for chips) | 5 | Count |
| Vegetable Oil (for frying) | 500 | Milliliters |
| Salt (to taste) | 1 | Tbsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Butter (unsalted) | 2 | Tbsp |
Instructions
- Heat 1 tablespoon of butter in a skillet over medium heat and sauté the onions and bell peppers until soft, about 5 minutes.
- In the same skillet, add the remaining butter and cook the thinly sliced ribeye steak until browned, seasoning with salt and black pepper.
- Preheat the oven to 180 degrees Celsius. Place the hoagie rolls on a baking sheet and warm them in the oven for about 5 minutes.
- Layer the cooked steak, onions, and bell peppers onto the hoagie rolls, and top with provolone cheese slices. Return to the oven until the cheese melts.
- Heat vegetable oil in a deep fryer or heavy-bottomed pot to 180 degrees Celsius. Fry the potato slices in batches until golden brown and crispy.
- Remove the chips from the oil and drain on paper towels. Season with salt immediately.
- Serve the Philly cheesesteaks with the homemade potato chips on the side.
Prep
- Thaw ribeye steak in the refrigerator overnight if frozen.
Kitchen equipment
Deep FryerMandoline Slicer