This time I'm sharing one of our favorite all-American meals. If you're a sports fan, it would be great for a game-watching party!
2 pounds top sirloin petite steak
4 (8-inch) Italian sub rolls, split lengthwise
2 tablespoons vegetable oil
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup grated Parmesan cheese
8 slices white American cheese (8 ounces)
- Place steak pieces on large plate or baking sheet and freeze until very firm, about 1 hour.
- Using sharp knife, shave steak pieces as thinly as possible against grain. Mound meat on cutting board and chop coarsely with knife 10 to 20 times.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until smoking. Add half of meat in even layer and cook without stirring until well browned on 1 side, 4 to 5 minutes. Stir and continue to cook until meat is no longer pink, 1 to 2 minutes. Transfer meat to colander set in large bowl. Wipe out skillet with paper towel. Repeat with remaining 1 tablespoon oil and sliced meat.
- Return now-empty skillet to medium heat. Drain excess moisture from meat. Return meat to skillet (discard any liquid in bowl) and add salt and pepper. Heat, stirring constantly, until meat is warmed through, 1 to 2 minutes. Reduce heat to low, sprinkle with Parmesan, and shingle slices of American cheese over meat. Allow cheeses to melt, about 2 minutes. Using heatproof spatula or wooden spoon, fold melted cheese into meat thoroughly. Divide mixture evenly among toasted rolls. Serve immediately.
- Our favorite steak for this recipe is top petite sirloin steak, because it's very lean. It's more expensive than skirt steak or sirloin tips, but we think it's worth the superb flavor. Use what works best for your taste buds and budget.
- You can use 8-inch rolls as stated, or mini sub rolls. My favorite rolls are the ones offered fresh in the deli section of our grocery, rather than the commercial brand sub rolls in the bread section.
- We've always eaten our rolls room temp. If you prefer your rolls toasted, lay them open-faced on a baking sheet and bake in a 400 degree oven until lightly browned, 5 to 10 minutes.
Crunchy Potato Wedges
1-2 large russet potatoes (about 1 3/4 pounds), scrubbed and cut into 1/4-inch wedges
4 teaspoons kosher salt
1/2 teaspoon ground black pepper
2 teaspoons onion powder
1 teaspoon garlic powder
3/4 teaspoon cayenne powder
1 teaspoon dried oregano
1/4 cup vegetable oil or peanut oil, plus 3 quarts for frying
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 cup buttermilk
1/2 teaspoon baking soda
- Combine salt, black pepper, onion and garlic powders, cayenne, and oregano in small bowl.
- Toss potato wedges with 4 teaspoons spice mixture and 1/4 cup oil in large microwave-safe bowl; cover tightly with plastic wrap. Microwave on high until potatoes are tender but not falling apart, 7 to 9 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking. Slowly remove plastic wrap from bowl (be careful of steam) and drain potatoes. Arrange potatoes on rimmed baking sheets and cool until potatoes firm up, about 10 minutes. (Potatoes can be held at room temperature for up to 2 hours.)
- Heat remaining 3 quarts oil in large pot or Dutch oven over high heat to 340 degrees. Meanwhile, combine flour and cornstarch in medium bowl and whisk buttermilk and baking soda in large bowl. Working in 2 batches, dredge potato wedges in flour mixture, shaking off excess. Dip in buttermilk mixture, allowing excess to drip back into bowl, then coat again in flour mixture. Shake off excess and place on wire rack. (Potatoes can be coated up to 30 minutes in advance.)
- When oil is ready, add half the coated wedges and fry until deep golden brown, 4 to 6 minutes. Transfer wedges to large bowl and toss with 1 teaspoon spice mixture. Drain wedges on baking sheet lined with paper towels. Return oil to 340 degrees and repeat with second batch of wedges. Serve with extra seasoning on side.
Make Ahead: Follow steps 1 through 4, frying each batch of wedges until they are light golden brown, 2 to 3 minutes. Do not toss with seasoning, and drain and cool potatoes completely on baking sheet lined with paper towels. Freeze wedges on baking sheet until completely frozen, about 2 hours, then transfer potatoes to zipper-lock storage bag for up to 2 months. When ready to eat, heat 3 quarts oil to 340 degrees and cook in 2 batches until deep golden brown, about 3 minutes. Toss with seasonings, drain, and serve.
- If you don't have buttermilk on hand, substitute 1 cup milk mixed with 1 tablespoon lemon juice. Let the mixture sit 15 minutes before using.
- Instead of making the spice mixture each time, it's easy to multiply those ingredients and keep the spice mixture on hand.
- The oil can be re-used. Let the crunchy bits settle at the bottom of the pan, then funnel the oil into a jar (quickly before the bits slide in).
Both recipes are from my favorite recipe experts at Cook's Illustrated.
The combination of the chewy Philly cheesesteaks and the crispy wedges makes for a perfect blend of textures. Serve with your favorite condiments, of course. Some people might like to top their cheesesteaks with cooked onions and peppers, but I'm a minimalist.
Another complimentary side item would be a creamy cole slaw.
Let me know if you give either or both recipes a try! For more mouth-watering dishes, check out my Recipes page.