Categories: Meals
Ingredients
- 1 Russet Potato
- 1 Red Onion
- 1 Roma Tomato
- 1/4 oz. Cilantro
- 10 oz. Sliced Ribeye Steak
- 1 Tbsp. Smoky Chile and Cumin Rub
- 2 French Rolls
- 4 oz. Shredded Mozzarella
Directions
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Preheat oven to 450 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Cut potato into ¼" sticks. Toss potato sticks on prepared baking sheet with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and bake until lightly browned, 20 minutes, tossing fries halfway through. After fries have cooked 20 minutes, toss again, and bake until golden brown, 10-12 minutes. While fries bake, prepare ingredients.
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Halve and peel onion. Cut ¼ the onion into a fine dice and remaining into thin strips. Core tomato and cut into ¼" dice. Mince cilantro stems and leaves. Pat ribeye strips dry, and season with seasoning rub.
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Place a large non-stick pan over medium heat. Add 1 tsp. olive oil, sliced onion, and a pinch of salt to hot pan. Stir occasionally until onion is lightly caramelized, 15-20 minutes. While onions caramelize, toast rolls.
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Halve rolls lengthwise, if necessary, and separate into halves. Place directly on oven rack, cut side down, until toasted, 3-5 minutes. While rolls toast, combine tomato, finely diced onion, half the cilantro (reserve remaining for fries), and a pinch of salt in a mixing bowl.
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Once onions caramelize, turn heat up to high, and add ribeye strips to pan. Stir occasionally until no pink remains, 3-5 minutes. Top with cheese and remove from burner. Plate dish as pictured on front of card, garnishing fries with remaining cilantro. Bon appétit!