Friday, May 28, 2021

Cheese Steak Fries


 

A savory steak, pepper, & onion mixture coated in a creamy, cheesy sauce all resting on a mound of crispy crinkle-cut fries. Philly Cheesesteak Fries can be shared with friends at your Super Bowl gathering or, if you’re like me, you just make them for dinner.

INGREDIENTS:


CHEESE SAUCE 

 1 tablespoon butter 

1 tablespoon flour 

2 cups milk, warmed 

8 ounces white american cheese, cubed 

1/4 cup parmesan cheese 

1/2 teaspoon salt 

1/4 teaspoon ground pepper (white or black)

 CHEESESTEAK FRIES 

 1 bag frozen crinkle-cut fries 

1 pound ribeye steak (see note) 

2 tablespoons oil, divided 

1 medium green bell pepper, sliced 

1/8″ thick 

1 medium onion, sliced 

1/8″ thick 

1 recipe Cheese Sauce


DIRECTIONS:


Place steak in freezer for about 45 minutes. Once firm, slice into thin 1/8″ strips, the thinner the better, really. Coat in 1 tablespoon oil and set aside. Cook fries per package instructions; keep warm. 

 CHEESE SAUCE 

 Melt butter in medium saucepan. 

 Once bubbling has subsided add flour and cook for 1-2 minutes until light brown. 

 Slowly add warm milk to butter-flour mixture, stirring constantly. 

Cook 4-5 minutes until thickened. 

 Remove from heat and slowly mix in cubed cheese until melted. 

 Cover and cook on the lowest heat possible until it fully incorporates, stirring periodically. 

Keep warm. 

 MEAT, PEPPER, & ONION MIXTURE 

 Preheat large saute pan over high heat.

 Add meat to pan and cook, over high heat, until no longer red. 

 Remove from pan and set aside. 

 Return pan to heat, add additional oil (if necessary), and add the peppers and onions. 

 Cook, stirring often, until peppers are softened and onions are browned.


Return meat to pan, stirring into the pepper and onion mixture. 

 Cook until meat, peppers, & onions are caramelized. 

Remove from heat.

 ASSEMBLING THE FRIES 

 Place cooked fries on a platter or sheet pan (see note). 

 Scoop meat mixture over fries. 

 Pour half of cheese sauce over fries and meat. 

 Serve remaining sauce on the side.

DON'T SWEAT THE TECHNIQUE-

Since the meat and vegetables are cooked over high heat, I recommend having everything prepped and ready to go before you heat your saute pan. This will reduce the chances of accidentally overcooking any of the components. I prefer ribeye steak, but you could substitute sirloin, top round, or even ground beef for the ribeye. I cook the fries on a parchment paper-lined sheet pan and serve the whole thing directly from the pan. 

 Enjoy!!
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Food Safety Tips
Protect yourself against food-borne illnesses.


1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).

Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as Cooking.com.

2. Defrost food in the refrigerator, the microwave, or in cold water... never on the counter!

Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.

Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

* Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit

* Pork and ground beef - 160 degrees fahrenheit

* Poultry - 165 degrees fahrenheit.

Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.

Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

8. Always heat leftover foods to 165 degrees fahrenheit.

The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

10. Whenever there’s a food recall, check products stored at home to make sure they are safe.

You should discard any food that’s been recalled because it’s associated with the outbreak of a food-borne illness. But, according to a survey conducted by Rutgers University during the fall of 2008, only about 60% of Americans search their homes for foods that have been recalled because of contamination. For more information on food recalls, visit the website Recalls.gov






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