Steak Frites Sandwich
Fire up your taste buds! Dive into this Steak Frites Sandwich cooked over the fire. Juicy grilled ribeye, crispy frites, tangy chimichurri, and melted provolone, all in one epic bite. Give this a go during your next backyard cookout!
WHAT YOU'LL NEED
1 bottle of Vegetable oil (16 ounces)
1 boneless ribeye steak
¼ cup chimichurri dry mix
¼ cup red wine vinegar
½ cup olive oil
2 Tbsp Firemaster Secret Seasoning
Thinly sliced provolone cheese
1 Tbsp mayo
1 russet potato
1 French bread loaf
Build a fire at least 45 minutes before you start so a hot bed of coals is established.
In the meantime, slice your potato into thin slices, and then slice again to make thin fries.
Place your medium sized cast iron skillet on top of your skillet rest and add your vegetable oil. Heat until temperature reaches about 350 degrees Fahrenheit.
Coat your steak with your Firemaster Secret Seasoning and place on your Outpost Grill.
Place your thinly slices potatoes into your oil, cook for roughly 7-8 minutes or until golden brown. Remove from oil.
Combine your chimichurri mix and red wine vinegar in a small bowl. Let the mix hydrate for about 5 minutes, then add your olive oil and mix well.
Once your steak is cooked to your desired temp, remove from grill and let it rest for 5-10 minutes.
While your steak is resting, spread a thin layer of mayonnaise on your sandwich loaf halves and place on the grill for toasting.
Remove your bread from the grill once it’s golden brown, throw down some provolone cheese, your thinly sliced ribeye, chimuchurri mixture, and top it all of with your crispy frites.
Cut your sandwich in half, plate, and serve!
Give this recipe a try during your next backyard gathering.