Philly Cheesesteak Fries Food

PHILLY CHEESESTEAK FRIES

Steps:

• Preheat oven as instructed for the fries.
• Arrange two baking sheets and divide the fries equally between the two in a single layer. Bake until golden brown and cooked through.
• Meanwhile, season the steak liberally with salt.
• Preheat a heavy-duty cast-iron skillet, to medium heat.
• Cook the steak, 2 to 3 minutes a side, until a great crust forms and it pulls back without any resistance.
• Remove the steak and wrap in foil.
• In the same skillet, toss in the peppers and onions. Allow to caramelize for 3 to 5 minutes.
• Add the Worcestershire sauce, black pepper, and cover. Cook until tender, about 5 minutes longer.
• Slice the steak into paper thin strips.
• Remove the fries from the oven and set to broil.
• Arrange a layer of fries on the pan, top with ¼ of the cheese, ¼ steak, peppers and onions. Set under the broiler for 1 minute just to melt the cheese.
• Carefully remove and pile the rest of the fries on top.
• Cover in the remaining peppers, onions, steak and cheese.
• Place under the broiler one more time for 2 to 3 minutes, until the cheese has melted.
• Remove and allow the pan to cool to the touch placing safely but allowing guests to serve themselves from the warm platter of cheesy fries.

PORTOBELLO CHEESESTEAK FRIES

Steps:

• Preheat oven to 450 degrees F.
• Gather your ingredients.
• For the fries: Line a baking sheet with fries and bake 25 minutes to very crispy.
• Stem and gill (scrape underside of caps with teaspoon) the mushrooms and wipe with damp towel to remove grit. Thinly slice the mushrooms. Melt 3 tablespoons of butter in large skillet over medium-high heat and when it foams add the mushrooms. Brown well until meaty in fragrance and well browned.
• Halve, peel and thinly slice onions and peel garlic. In a second large skillet over medium heat, melt 2 tablespoons butter then add the onions and season with salt, white pepper and bay leaf. Cook until tender, 8 to 10 minutes, stirring occasionally. Turn the heat up to medium-high to high, add about 3/4 cup water and let it absorb completely. Then lower heat to low and remove bay leaf.
• While onions cook, grate or chop the garlic. Add to mushrooms along with thyme, salt, black pepper, sherry, Marsala or wine, Worcestershire and soy sauce. Reduce heat to low.
• For the cheese sauce: In a sauce pot, melt butter over medium-high heat. Whisk in flour, add milk and while it thickens grate provolone. Add it and the cheddar in small handfuls to sauce.
• Top the fries with mushrooms, sweet, soft onions, cheese sauce, chopped giardiniera and/or cherry pepper rings and serve. OR layer slices of provolone on a roll with mushrooms, onions and chopped giardiniera.