Steak Frites Sandwich
Today we’re teaming up with South Chicago Packing to make this insane Steak Frites Sandwich, using thinly-sliced fries that are fried in that epic beef tallow for a golden goodness. All you have to do is spray the steaks down with the beef tallow spray and get to grilling over the fire! Build this all into a sandwich with some garlic horseradish beefonaisse, and you have a winner. In only 30 minutes of prep time and 1 hour of cook time, you’ll be ready to serve four people. If you loved our original Steak Frites with Garlic Chili Butter recipe, this one will capture your heart as well. Grab some firewood and a lighter and let’s go! Post sponsored by South Chicago Packing. Table of Contents Why you’ll love Steak Frites SandwichSteak Frites Sandwich IngredientsHow to Make Steak Frites SandwichesFries:Pro TipsSteak for the Frites:Sandwich & Sauces:How to Store Leftovers & ReheatWhat to serve with Steak Frites SandwichesRecipe FAQ’sCan I use another cut of beef for this steak frites recipe?What kind of oil can I use for my fries?Can I use an air fryer for this recipe?More with New york Strip SteaksFlavor X Fire & FOOD X FireSteak Frites Sandwich Recipe Why you’ll love Steak Frites Sandwich Steak Frites Sandwich Ingredients How to Make Steak Frites Sandwiches Fries: Fries: Pro Tips Steak for the Frites:Sandwich & Sauces: Steak for the Frites: Sandwich & Sauces: How to Store Leftovers & Reheat What to serve with Steak Frites Sandwiches Recipe FAQ’s Can I use another cut of beef for this steak frites recipe?What kind of oil can I use for my fries?Can I use an air fryer for this recipe? Can I use another cut of beef for this steak frites recipe? What kind of oil can I use for my fries? Can I use an air fryer for this recipe? More with New york Strip Steaks Flavor X Fire & FOOD X Fire Steak Frites Sandwich Recipe Why you’ll love Steak Frites Sandwich South Chicago Packing’s beef tallow is the star of today’s recipe! We used it three ways with the spray on the steak, fried the fries in tallow and used warm tallow for the beefonaisse. Making all the classic flavors of steak frites on a sandwich. I truly do love cooking with their tallow and enjoy the depth of flavor it adds to any dish! Steak Frites Sandwich Ingredients You’ll start out with some New York strip steak, seasoning it with kosher salt, black pepper, garlic powder, and South Chicago Packing Beef Tallow Spray. Then, you’ll make fries out of russet potatoes, kosher salt, and beef tallow. Finally, you’ll make your own garlic horseradish beefonnaise out of egg yolks, garlic cloves, South Chicago Packing Beef Tallow, horseradish, white vinegar, dijon mustard, and lemon juice. Finish off the sandwich with ciabatta bread, sliced cheese, and chimichurri. How to Make Steak Frites Sandwiches Fries: I started this recipe with the fries, so that they could soak in an ice bath for a bit. Begin by slicing your potatoes with a mandolin to a thin fry shape. Set the sliced fries into an ice water bath. This helps remove some of the starchy-ness and will result in a crispier fry. After the raw fries have soaked, remove them from the ice bath. Use a paper towel to pat them dry so that the water doesn’t pop with the hot, liquefied tallow. Preheat a fire for medium-high heat (about 375F). Add a dutch oven or a deep cast iron skillet to the fire to preheat. Add enough South Chicago Packing Beef Tallow to the dutch oven to be 1.5” high and heat up until 350F. Carefully add your thin cut fries to the hot oil to fry for only 2-3 minutes until golden brown. Do this in batches so as not to overcrowd the skillet. Finally, pull the fries out and pat excess oil off until the fries are dry. Season with kosher salt and keep warm until serving. Pro Tips Make sure to have some paper towels handy before you cook the french fries so you’ll be ready to pat them dry when they come out. Don’t let your beef tallow exceed 400 degrees to avoid the smoke point. Make sure to have some paper towels handy before you cook the french fries so you’ll be ready to pat them dry when they come out. Don’t let your beef tallow exceed 400 degrees to avoid the smoke point. Steak for the Frites: Up next, let’s cook the steak. Start by spraying your steaks with South Chicago Packing Beef Tallow Spray and generously season with a mixture of salt, pepper, and garlic powder. Then set them in the fridge until ready to cook. Next, kick the fire back up to a medium high heat (about 375 degrees F). Add your steaks to the grill and cook for 3-4 minutes per side, checking with an instant-read thermometer until they are 120F. Once the steaks are done, pull off and let rest for 10 minutes. Finally, slice your bread in half and toast it up over the fire. Once rested, slice up your filets and keep warm until it’s time for sandwich assembly. If you have some extra NY strip steak, try some more of our delicious recipes. Savory Steak and Potatoes, New York Strips with Bourbon Mushrooms, Brazilian Steaks with Habanero Chimichurri, Peruvian Steak Stir Fry, and Cajun Rubbed Steak with Bourbon Street Sauce are all great options. Sandwich & Sauces: While the steaks are resting, let’s make the beefonaise. Add all your ingredients to a bowl for the Garlic Horseradish Beefonaisse and blend with an immersion blender until smooth. Set in the fridge until you’re ready to assemble the Steak Frites Sandwich serving. For the sandwich, start with some of the Garlic Horseradish Beefonaisse, sliced steak, chimichurri, a large single layer of crispy fries, melted cheese and more beefonaisse on the top bun. Serve and enjoy! How to Store Leftovers & Reheat Keep your steak frites leftovers in an airtight container and microwave the steak and french fries to enjoy the leftovers for up to 3 days after cooking them. You could also throw the leftovers in the oven for a fresher, crispier result. What to serve with Steak Frites Sandwiches This heavy sandwich combines a main dish (steak) with a side (french fries). It’s best served alongside some veggies to balance out the meal. Try serving with a Caesar salad, steamed green beans, sauteed brussels sprouts, baked sweet potatoes, or another one of your favorite veggies and you’ll have a balanced plate! Recipe FAQ’s Can I use another cut of beef for this steak frites recipe? While we used boneless strip steaks for our version of steak frites, yes, you can make this French bistro classic with other cuts of steak, like skirt steak, flank steak, rump steak, or hanger steak. Just make sure, no matter what cut of meat you choose, adjust the cooking times to make sure it gets cooked through properly to 120F, especially if you choose a thicker cut steak. What kind of oil can I use for my fries? In this recipe, we use beef tallow for the fries, which we believe is the tastiest option, and has a very high smoke point. Feel free to use vegetable oil, peanut oil, grapeseed oil, or olive oil, being mindful of the temperature to avoid their smoke point. Can I use an air fryer for this recipe? You can use your own frying method for this recipe if there’s something you prefer over cooking the fries in a large cast-iron skillet. An air fryer or deep fryer would both work well! No matter what method you use, make sure to keep the fries warm until you serve them. More with New york Strip Steaks Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Needing more spice in your life? My spice line can help with that. Check them out here. Steak: ▢ 2-3 NY Strips▢ 1.5 tbsp Kosher Salt▢ 1.5 tbsp Black Pepper▢ 1.5 tbsp Garlic Powder▢ South Chicago Packing Beef Tallow Spray ▢ 2-3 NY Strips ▢ 1.5 tbsp Kosher Salt ▢ 1.5 tbsp Black Pepper ▢ 1.5 tbsp Garlic Powder ▢ South Chicago Packing Beef Tallow Spray Fries: ▢ 2 Russet Potatoes cut into fries▢ Kosher Salt as needed▢ 1 qt Beef Tallow ▢ 2 Russet Potatoes cut into fries ▢ Kosher Salt as needed ▢ 1 qt Beef Tallow Garlic Horseradish Beefonnaise: ▢ 2-3 Egg Yolks▢ 3-4 Garlic Cloves▢ ¼ cup South Chicago Packing Beef Tallow warmed▢ 1 tbsp Horseradish▢ 1 tbsp White Vinegar▢ 1 tbsp Dijon Mustard▢ 1 tsp Lemon Juice ▢ 2-3 Egg Yolks ▢ 3-4 Garlic Cloves ▢ ¼ cup South Chicago Packing Beef Tallow warmed ▢ 1 tbsp Horseradish ▢ 1 tbsp White Vinegar ▢ 1 tbsp Dijon Mustard ▢ 1 tsp Lemon Juice Sandwich: ▢ Ciabatta Bread▢ Sliced Cheese▢ Chimichurri ▢ Ciabatta Bread ▢ Sliced Cheese ▢ Chimichurri Steak: Spray your steaks with South Chicago Packing Beef Tallow Spray and generously season with salt, pepper and garlic powder. Set in the fridge until ready to cook.Preheat a fire for medium high heat (about 375F).Add your steaks to the grill and cook for 3-4 minutes per side or until they are 120F.Once the steaks are done, pull off and let rest for 10 minutes. Finally, slice your bread in half and toast it up over the fire.Once rested, slice up your filets and keep warm until serving. Spray your steaks with South Chicago Packing Beef Tallow Spray and generously season with salt, pepper and garlic powder. Set in the fridge until ready to cook. Spray your steaks with South Chicago Packing Beef Tallow Spray and generously season with salt, pepper and garlic powder. Set in the fridge until ready to cook. Preheat a fire for medium high heat (about 375F). Preheat a fire for medium high heat (about 375F). Add your steaks to the grill and cook for 3-4 minutes per side or until they are 120F. Add your steaks to the grill and cook for 3-4 minutes per side or until they are 120F. Once the steaks are done, pull off and let rest for 10 minutes. Finally, slice your bread in half and toast it up over the fire. Once the steaks are done, pull off and let rest for 10 minutes. Finally, slice your bread in half and toast it up over the fire. Once rested, slice up your filets and keep warm until serving. Once rested, slice up your filets and keep warm until serving. Fries: Begin slicing your potatoes with a mandolin to a thin fry shape. Set the sliced fries into an ice water bath.Preheat a fire for medium high heat (about 375F). Add a dutch oven or a deep skillet to the fire to preheat.Add enough South Chicago Packing Beef Tallow to the skillet to be 1.5” high and heat up till 350F. Carefully add your thin cut fries to the oil to fry for only 2-3 minutes until golden brown. Do this in batches so as not to overcrowd the skillet. Finally, pull the fries out and pat dry. Season with kosher salt and keep warm until serving. Begin slicing your potatoes with a mandolin to a thin fry shape. Set the sliced fries into an ice water bath. Begin slicing your potatoes with a mandolin to a thin fry shape. Set the sliced fries into an ice water bath. Preheat a fire for medium high heat (about 375F). Add a dutch oven or a deep skillet to the fire to preheat. Preheat a fire for medium high heat (about 375F). Add a dutch oven or a deep skillet to the fire to preheat. Add enough South Chicago Packing Beef Tallow to the skillet to be 1.5” high and heat up till 350F. Add enough South Chicago Packing Beef Tallow to the skillet to be 1.5” high and heat up till 350F. Carefully add your thin cut fries to the oil to fry for only 2-3 minutes until golden brown. Do this in batches so as not to overcrowd the skillet. Carefully add your thin cut fries to the oil to fry for only 2-3 minutes until golden brown. Do this in batches so as not to overcrowd the skillet. Finally, pull the fries out and pat dry. Season with kosher salt and keep warm until serving. Finally, pull the fries out and pat dry. Season with kosher salt and keep warm until serving. Sandwich & Sauces: Add all your ingredients to a bowl for the Garlic Horseradish Beefonaisse and blend with an immersion blender until smooth. Set in the fridge until serving.For the sandwich, start with some of the Garlic Horseradish Beefonaisse, sliced steak, chimichurri, handful of fries, melted cheese and more beefonaisse on the top bun. Serve and enjoy! Add all your ingredients to a bowl for the Garlic Horseradish Beefonaisse and blend with an immersion blender until smooth. Set in the fridge until serving. Add all your ingredients to a bowl for the Garlic Horseradish Beefonaisse and blend with an immersion blender until smooth. Set in the fridge until serving. For the sandwich, start with some of the Garlic Horseradish Beefonaisse, sliced steak, chimichurri, handful of fries, melted cheese and more beefonaisse on the top bun. Serve and enjoy! For the sandwich, start with some of the Garlic Horseradish Beefonaisse, sliced steak, chimichurri, handful of fries, melted cheese and more beefonaisse on the top bun. Serve and enjoy! Serving: 4g | Calories: 2535kcal | Carbohydrates: 25g | Protein: 28g | Fat: 269g | Saturated Fat: 202g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 45g | Trans Fat: 0.1g | Cholesterol: 166mg | Sodium: 2744mg | Potassium: 848mg | Fiber: 3g | Sugar: 1g | Vitamin A: 163IU | Vitamin C: 8mg | Calcium: 56mg | Iron: 4mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!