Recipe courtesy of Emeril Lagasse
25 min
10 min
15 min
4 sandwiches


  • 1 tablespoon olive oil
  • 1 onion, julienned
  • 1 green bell pepper, julienned
  • 1 pound boneless rib-eye, sliced 1/4-inch thick
  • 8 slices Colby cheese
  • 4 hoagie type sandwich buns
  • 1/4 cup mayonnaise
  • Salt and pepper
  • 6 new potatoes, sliced very thin and soaked in water
  • 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 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.

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