| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
|
Onion; julienned |
| 1 |
|
Green bell pepper; julienned |
| 1 |
lb |
Boneless rib-eye; sliced 1/4-inch thick |
| 8 |
sl |
Colby cheese |
| 4 |
|
Hoagie type sandwich bun |
| 1/4 |
c |
Mayonnaise |
|
|
Salt and pepper |
| 6 |
|
New potatoes; sliced very thin and soaked in water |
|
|
Vegetable oil for frying |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIA30
On a griddle heat the olive oil. Heat the vegetable oil for frying in a
large skillet. When the oil is hot, add the onions and peppers. Season with
salt and pepper. Saute the vegetables for 2 to 3 minutes. Season the steak
with salt and pepper and add to the vegetables, saute for 2 to 3 minutes.
Using a spatula, divide the sauteed mixture into fourths. Place two slice
of cheese on top of each fourth of sauteed mixture. Spread both halves of
the bread with mayonnaise. Using a spatula, remove each fourth and place on
each individual bun. Wrap each sandwich in foil and keep warm. Lay the
potatoes in the hot oil and fry until golden brown, about 3-4 minutes.
Remove from the oil and drain on paper-lined plate. Season the fries with
salt and pepper. Make a pocket out of foil for the fries. Serve the steak
sandwiches and fries together.
Yield: 4 sandwiches
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 06, 1998
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