Cheesesteak Sandwich with Garden Salad and Potato Chips


Recipe Components
Each of the below components has it's own recipe below.

Procedure

  • Preheat oven to 350˚F.

  • Toast baguette.

  • Place steak, caramelized onions, and red pepper jam on baguette.

  • Top with one slice each of cheddar and gruyere cheese.

  • Place in oven until cheese is melted.

  • Serve with potato chips and garden salad.

Component Procedure

Caramelized Onions

Ingredients

  • 2 Tbsp Lightly toasted sesame oil

  • 3 medium Vidalia onions, julienned

  • Salt to taste

  • 2 oz. White wine

Procedure

  • Heat sesame oil in a large pot. Add onions.

  • Season with salt and sauté until caramelized.

  • Deglaze the pan with white wine and cook until alcohol has burned off.

Red Pepper Jam

Ingredients

  • 4 Tbsp Untoasted sesame oil

  • 1 Onion, diced

  • 2 cloves Garlic, minced

  • 2 Red bell peppers, diced

  • 1 Orange bell pepper, diced

  • 3 Tbsp Organic cane sugar

  • 6 Tbsp Red wine vinegar

  • 8 oz Chicken stock

  • 3 cups Water

  • Salt to taste

  • Ground black pepper to taste

Procedure

  • Heat oil in a large pan over medium heat, until ripples form.

  • Add onions and season with salt.

  • Sweat the onions until translucent, then add garlic.

  • Sauté until fragrant.

  • Add peppers, sugar, vinegar, chicken stock, and water.

  • Simmer until peppers are cooked through and jam has thickened.

Sesame Salt Potato Chips

Ingredients

  • 6 Russet potatoes

  • 1 Tbsp Toasted sesame oil

  • 2 cloves Garlic, minced

  • ½ cup Kosher salt

  • 750 ml (approximately 25 oz) Untoasted sesame oil (enough to fill pot about 6 inches deep)

  • Sesame salt to taste

Procedure

 

  • Peel the russet potatoes and cover with cold water to prevent oxidation.

  • Using a mandolin, slice thin, approximately ⅛ inch. Rinse off excess starch with cold water. Pat dry and set aside.

  • Sesame Salt: Incorporate sesame oil into salt with spatula until evenly distributed.

  • Heat oil in a large pot to 200°F.

  • Blanch potato chips in batches until just barely cooked. Remove from pot.

  • Turn up heat until oil reaches around 300°F, or just before smoke point.

  • Add chips back in and fry until golden brown and crispy.

  • Drain on paper towels and season with sesame salt while hot.

Garden Salad

Ingredients

  • 1 Lemon, juiced

  • 1 Tbsp Honey

  • 1 Shallot, minced

  • 1 clove Garlic, minced

  • 4 oz Apple cider vinegar

  • Untoasted sesame oil to taste

  • Lightly toasted sesame oil to taste

  • Salt to taste

  • Ground black pepper to taste

Procedure

  • Whisk first 5 ingredients until well combined.

  • Whisk in the Untoasted and Lightly Toasted sesame oils until emulsified.

  • Salt and pepper to taste

Salad

Ingredients

  • 3 heads Little gem lettuce, washed, cut into 1-inch chunks

  • 1 Carrot, finely julienned

  • ½ English cucumber, finely julienned

  • ¼ cup Salad dressing

  • Toasted sesame oil to taste

Procedure

  • Toss vegetables in salad dressing.

  • Drizzle with Toasted sesame oil.

Component Procedure

Caramelized Onions

Ingredients

  • 2 Tbsp Lightly toasted sesame oil

  • 3 medium Vidalia onions, julienned

  • Salt to taste

  • 2 oz. White wine

Procedure

  • Heat sesame oil in a large pot. Add onions.

  • Season with salt and sauté until caramelized.

  • Deglaze the pan with white wine and cook until alcohol has burned off.

Red Pepper Jam

Ingredients

  • 4 Tbsp Untoasted sesame oil

  • 1 Onion, diced

  • 2 cloves Garlic, minced

  • 2 Red bell peppers, diced

  • 1 Orange bell pepper, diced

  • 3 Tbsp Organic cane sugar

  • 6 Tbsp Red wine vinegar

  • 8 oz Chicken stock

  • 3 cups Water

  • Salt to taste

  • Ground black pepper to taste

Procedure

  • Heat oil in a large pan over medium heat, until ripples form.

  • Add onions and season with salt.

  • Sweat the onions until translucent, then add garlic.

  • Sauté until fragrant.

  • Add peppers, sugar, vinegar, chicken stock, and water.

  • Simmer until peppers are cooked through and jam has thickened.

Sesame Salt Potato Chips

Ingredients

  • 6 Russet potatoes

  • 1 Tbsp Toasted sesame oil

  • 2 cloves Garlic, minced

  • ½ cup Kosher salt

  • 750 ml (approximately 25 oz) Untoasted sesame oil (enough to fill pot about 6 inches deep)

  • Sesame salt to taste

Procedure

  • Peel the russet potatoes and cover with cold water to prevent oxidation.

  • Using a mandolin, slice thin, approximately ⅛ inch. Rinse off excess starch with cold water. Pat dry and set aside.

  • Sesame Salt: Incorporate sesame oil into salt with spatula until evenly distributed.

  • Heat oil in a large pot to 200°F.

  • Blanch potato chips in batches until just barely cooked. Remove from pot.

  • Turn up heat until oil reaches around 300°F, or just before smoke point.

  • Add chips back in and fry until golden brown and crispy.

  • Drain on paper towels and season with sesame salt while hot.

Garden Salad

Ingredients

  • 1 Lemon, juiced

  • 1 Tbsp Honey

  • 1 Shallot, minced

  • 1 clove Garlic, minced

  • 4 oz Apple cider vinegar

  • Untoasted sesame oil to taste

  • Lightly toasted sesame oil to taste

  • Salt to taste

  • Ground black pepper to taste

Procedure

  • Whisk first 5 ingredients until well combined.

  • Whisk in the Untoasted and Lightly Toasted sesame oils until emulsified.

  • Salt and pepper to taste

Salad

Ingredients

  • 3 heads Little gem lettuce, washed, cut into 1-inch chunks

  • 1 Carrot, finely julienned

  • ½ English cucumber, finely julienned

  • ¼ cup Salad dressing

  • Toasted sesame oil to taste

Procedure

  • Toss vegetables in salad dressing.

  • Drizzle with Toasted sesame oil.