|1.00 tablespoon||olive oil|
|1.00||green bell pepper; julienned|
|1.00 pounds||boneless rib-eye; sliced 1/4” thick|
|8.00 slice||colby cheese|
|4.00||hoagie-type sandwich buns|
|1||salt; to taste|
|1||freshly-ground black pepper; to taste|
|6.00||new potatoes; sliced very thin,|
|1||; and soaked in water|
|1||vegetable oil; for frying|
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 slices of cheese on top of each fourth of the 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 to 4 minutes. Remove from the oil and drain on a 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. This recipe yields 4 sandwiches.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A30 broadcast 03-17-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
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