This recipe is perfect for your next backyard cookout! It features a juicy grilled ribeye steak, crispy fries (frites), tangy chimichurri, melted provolone cheese, and creamy mayonnaise, all on a toasted French bread roll. Give it a try!
Ingredients
- 1 bottle Vegetable oil (16 ounces)
- 1 boneless ribeye steak
- ¼ cup chimichurri dry mix
- ¼ cup red wine vinegar
- ½ cup olive oil
- 2 Tbsp Firemaster Secret Seasoning
- Thinly sliced provolone cheese
- 1 Tbsp Mayonnaise
- 1 Russet potato
- 1 French bread loaf
Preparation
- **Prepare the Fire:** Build a fire at least 45 minutes before you start cooking to establish a hot bed of coals.
- **Prepare the Fries:** Slice your russet potato into thin julienne fries.
- **Heat the Oil:** Place your medium-sized cast iron skillet on your skillet rest and add vegetable oil. Heat the oil to 350 degrees Fahrenheit.
- **Season the Steak:** Coat your ribeye steak with Firemaster Secret Seasoning.
- **Cook the Fries:** Place the thinly sliced potatoes into the hot oil and cook for about 7-8 minutes, or until golden brown. Remove the fries from the oil and set aside.
- **Make the Chimichurri:** Combine chimichurri mix and red wine vinegar in a small bowl. Let the mix hydrate for about 5 minutes, then add olive oil and mix well.
- **Grill the Steak:** Place the seasoned steak on your Outpost Grill and cook to your desired temperature.
- **Rest the Steak:** Once cooked, remove the steak from the grill and let it rest for 5-10 minutes.
- **Toast the Bread:** While the steak rests, spread mayonnaise on both halves of the French bread loaf and toast them on the grill until golden brown.
- **Assemble the Sandwich:** Layer the bottom bread with provolone cheese, followed by the sliced ribeye, chimichurri mixture, and crispy fries. Top with the other half of the bread.
- **Serve and Enjoy:** Cut the sandwich in half, plate, and serve! Give this Firemaster Steak Frites Sandwich a try at your next gathering.
