Californian Steak Sandwich
 Regular sandwiches, step aside! This Californian steak sandwich is an insane steak sandwich inspired by all the best parts of the California burrito. If you’re a steak lover, then this sumptuous sandwich filled with burrito ingredients, juicy steak, and fresh-cooked french fries will be your new favorite lunch! Get ready to be sent into the most delightful food coma! Why You’ll Love This Californian Steak Sandwich This San Franciscan sandwich brings out all the best parts of steak, burritos, and sandwiches, and adds them all together. The thin cut homemade fries are super crispy and delicious! Cooking them in beef tallow is a huge key to making them even more flavorful. Thin cut fries with some guacamole never tasted so good! Keep in mind, making homemade guacamole from fresh avocado is one of the most crucial parts of this recipe. Subpar guacamole can really mess up an otherwise delicious sandwich, but perfect guacamole can set off fireworks in your mouth! Finish off the Californian sandwich with the steak and some sour cream to send your taste buds to flavor town. Check out some of my other twists on Californian style recipes with my California Burrito and California Burrito Style Burger. Californian Steak Sandwich Ingredients With only 25 minutes of prep and 1 hour of cooking, you’ll be ready to serve up 4 massive California steak sandwiches! To create the delicious steak, you’ll use filet mignon seasoned with kosher salt, black pepper, garlic powder, and canola oil. I highly recommend making your own thin-cut fries with a russet potato because nothing is better than fresh french fries. I fried mine in beef tallow but frying oil can also work just fine. After they finish frying, toss them with somekosher salt. You’ll finish off your sandwich with an Italian bread loaf, fresh guacamole, cheddar cheese, sliced jalapeños, cilantro, red onion, and sour cream. Finish off with some lime juice if desired. (Feel free to substitute pepper jack cheese if desired for a little bit of extra kick.) Let’s get grilling! How to Make a Californian Steak Sandwich The Prep To create your homemade french fries, begin slicing your potatoes with a mandolin to a thin shape. Stack them on top of each other and slice them into thin cut fries. Set the sliced fries into an ice water bath so that they can soak while we prep the other ingredients. For more french fry action, check out my Grilled Ribeye with Beef Tallow Fries, Grilled Steak Potato Wedges and Loaded Chili Cheese Fries. Next, slice up your jalapeños, red onion and cilantro then set to the side. Finally, lather your steaks with oil and generously season with salt, pepper and garlic powder. Use tongs to set on a baking sheet in the fridge until ready to cook. Preheat a fire for medium-high heat (about 375F) so we can start cooking this Californian Steak Sandwich. Also, add a dutch oven or a deep skillet to the fire to preheat. The Cooking We’ll start with the fries. Begin by adding enough beef tallow or frying oil to the skillet to be 1” high and heat up to medium heat (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, move the fried fries onto a sheet pan covered with aluminum foil and pat dry. Season with kosher salt and keep warm until serving. Next, add your filets to the grill and cook for 3-4 minutes per side or until they are 120F. Once the grilled steak is done, pull them off and let them rest for 10 minutes. Finally, slice your ciabatta bread in half and toast it up over the fire. Once rested, slice up your filets. Next, begin building your Californian Steak Sandwich with the soft roll of ciabatta on the bottom slathered with some fresh guacamole. Then add your sliced steak, melted cheese, more guacamole, thin cut fries, red onions, jalapenos, cilantro and sour cream. Finish off with the top bun, serve and enjoy! Steak: ▢ 2-3 Filet Mignons▢ 1 tbsp Kosher Salt▢ 1 tbsp Black Pepper▢ ½ tbsp Garlic Powder▢ Canola Oil ▢ 2-3 Filet Mignons ▢ 1 tbsp Kosher Salt ▢ 1 tbsp Black Pepper ▢ ½ tbsp Garlic Powder ▢ Canola Oil Thin Cut Fries: ▢ 1 large Russet Potato▢ Beef Tallow or Frying Oil▢ Kosher Salt to taste ▢ 1 large Russet Potato ▢ Beef Tallow or Frying Oil ▢ Kosher Salt to taste Sandwich: ▢ Italian Bread Loaf▢ Fresh Guacamole▢ Cheddar Cheese▢ Sliced Jalapeños▢ Chopped Cilantro▢ Sliced Red Onions▢ Sour Cream ▢ Italian Bread Loaf ▢ Fresh Guacamole ▢ Cheddar Cheese ▢ Sliced Jalapeños ▢ Chopped Cilantro ▢ Sliced Red Onions ▢ Sour Cream Begin slicing your potatoes with a mandolin to a thin shape. Stack them on top of each other and slice them into thin cut fries. Set the sliced fries into an ice water bath. Slice up your jalapenos, red onion and cilantro then set to the side. Finally, lather your steaks with oil 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 a dutch oven or a deep skillet to the fire to preheat.Add enough Beef Tallow or frying oil to the skillet to be 1” 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.Next, add your filets 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 ciabatta bread in half and toast it up over the fire.Once rested, slice up your filets. Next, begin building your sandwich with the toasted break slathered with some fresh guacamole, sliced steak, melted cheese, more guacamole, thin cut fries, red onions, jalapenos, cilantro and sour cream. Finish off with the top bun, serve and enjoy! Begin slicing your potatoes with a mandolin to a thin shape. Stack them on top of each other and slice them into thin cut fries. Set the sliced fries into an ice water bath. Slice up your jalapenos, red onion and cilantro then set to the side. Finally, lather your steaks with oil and generously season with salt, pepper and garlic powder. Set in the fridge until ready to cook. Begin slicing your potatoes with a mandolin to a thin shape. Stack them on top of each other and slice them into thin cut fries. Set the sliced fries into an ice water bath. Slice up your jalapenos, red onion and cilantro then set to the side. Finally, lather your steaks with oil 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 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 Beef Tallow or frying oil to the skillet to be 1” 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. Add enough Beef Tallow or frying oil to the skillet to be 1” 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. Next, add your filets 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 ciabatta bread in half and toast it up over the fire. Next, add your filets 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 ciabatta bread in half and toast it up over the fire. Once rested, slice up your filets. Next, begin building your sandwich with the toasted break slathered with some fresh guacamole, sliced steak, melted cheese, more guacamole, thin cut fries, red onions, jalapenos, cilantro and sour cream. Finish off with the top bun, serve and enjoy! Once rested, slice up your filets. Next, begin building your sandwich with the toasted break slathered with some fresh guacamole, sliced steak, melted cheese, more guacamole, thin cut fries, red onions, jalapenos, cilantro and sour cream. Finish off with the top bun, serve and enjoy! Calories: 282kcal | Carbohydrates: 11g | Protein: 17g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 60mg | Sodium: 1789mg | Potassium: 513mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 9IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 3mg 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!