Steak Frites Sandwich

Name: Steak Frites Sandwich
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Cuisine: American
Ingredients: 2-3 NY Strip steaks; 1.5 tbsp kosher salt; 1.5 tbsp black pepper; 1.5 tbsp garlic powder; Beef tallow spray for grilling; 2 russet potatoes, cut into thin fries; Kosher salt, as needed; 1 quart beef tallow, for frying; 2-3 egg yolks; 3-4 garlic cloves; ¼ cup beef tallow, warmed; 1 tbsp horseradish; 1 tbsp white vinegar; 1 tbsp Dijon mustard; 1 tsp lemon juice; Ciabatta bread; Sliced cheese of your choice; Chimichurri sauce

Featured in Cozy Comfort Food Classics.

The Steak Frites Sandwich ingeniously combines two beloved classics – perfectly grilled steak and crispy french fries – into one magnificent handheld creation. This indulgent sandwich starts with NY strip steaks, seasoned simply but effectively with salt, pepper, and garlic powder, then grilled to medium-rare perfection. But what truly elevates this dish is the attention to detail in each component: the fries are hand-cut from russet potatoes and fried in rich beef tallow for maximum flavor and crispness; the homemade beefonnaise combines the richness of an aioli with zesty horseradish and savory beef fat; and the addition of fresh chimichurri brings a bright, herbaceous contrast to cut through the richness. Assembled on toasted ciabatta bread that's sturdy enough to hold everything together, this sandwich creates a textural symphony with each bite – the tender steak, crunchy fries, melty cheese, and the creamy-spicy sauce. While certainly not an everyday meal, this celebration of beef in multiple forms transforms a traditional French bistro pairing into an innovative, crave-worthy sandwich experience that delivers all the satisfaction of a steakhouse meal between two slices of bread.

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By Comfort Cravings Recipes

Updated on Fri, 14 Mar 2025 21:48:00 GMT

Steak frites sandwich combines seared New York strip, crispy beef tallow fries, and garlic horseradish beefonaise in a crusty ciabatta. This handheld masterpiece balances crispy, tender, and creamy textures with rich, savory flavors for an unforgettable meal.

Inspired by a French bistro dilemma, this sandwich was born from leftover experimentation. After refining techniques like beef tallow frying, it became legendary among friends—even requested as a birthday 'cake.'

Essential Ingredients

New York strip: Optimal marbling for tenderness
Beef tallow: Traditional fat for superior frying
Ciabatta: Sturdy yet chewy bread structure
Horseradish: Bright counterpoint to rich components

Steak Frites Baguette Bliss | comfortcravingsrecipes.com

Preparation Process

Fry Preparation: Double-fry matchstick potatoes in beef tallow at 325°F then 375°F for ultimate crispness
Steak Technique: Grill room-temp steaks to 125°F. Rest before slicing against the grain
Sauce Creation: Emulsify beef tallow into egg-horseradish mix for rich beefonaise

My steak-purist brother-in-law conceded defeat after one bite, muttering, 'I might have been wrong.' His rare approval cemented this sandwich's legendary status.

Serving Suggestions

Pair with arugula salad and Malbec. Add pickled veggies for acidity. Serve with IPA during game days.

Flavor Variations

Try chimichurri-skirt steak versions or Asian-inspired wasabi-cucumber twists. Oven-bake fries for leaner options.

Steak & Fries Crunch Sandwich | comfortcravingsrecipes.com

Storage Tips

Assemble fresh for optimal texture. Store components separately: steak (3 days), sauce (3 days), fries (make fresh).

First served during a blackout, these 'candlelit sandwiches' became legendary. Now requested for birthdays and gatherings, they prove exceptional meals thrive in any circumstance.

Frequently Asked Questions

→ What cut of steak works best for this sandwich?: NY Strip steaks are ideal for this sandwich because they offer excellent flavor and tenderness while maintaining enough structure to slice nicely for a sandwich. You could also use ribeye for a richer, more marbled option, or sirloin for a leaner choice. The key is to choose a steak that you can easily slice thin against the grain after cooking.
→ What's beef tallow and why use it for frying?: Beef tallow is rendered beef fat that has been purified. It has a high smoke point (about 400°F) which makes it excellent for frying, and it imparts a rich, savory flavor that vegetable oils simply can't match. Using beef tallow to fry the potatoes adds an extra layer of beefy flavor that complements the steak perfectly. Before vegetable oils became common in the mid-20th century, many famous french fry operations (including early McDonald's) used beef tallow for their distinctive flavor.
→ Can I make components of this sandwich ahead of time?: Yes! The garlic horseradish beefonnaise can be made up to 3 days ahead and stored in the refrigerator. The chimichurri sauce can also be prepared a day in advance. The fries and steak, however, are best prepared just before serving to maintain their ideal textures and temperatures. If you need to work ahead, you can cut the potatoes and store them in cold water in the refrigerator for up to 24 hours before frying.
→ What's the best cheese to use on this sandwich?: While the recipe leaves the cheese choice open to personal preference, semi-soft cheeses that melt well work best. Good options include provolone, fontina, Gruyère, or a mild cheddar. Blue cheese can also be excellent if you enjoy its strong flavor with beef. The warmth from the steak and fries will help melt the cheese slightly, creating that perfect gooey texture.
→ I don't have a mandolin. How else can I cut the fries?: A sharp chef's knife works well for cutting fries. First, slice the potato lengthwise into planks about ¼-inch thick, then cut those planks into sticks. While a mandolin creates more uniform fries, hand-cutting is perfectly acceptable and gives the sandwich a more rustic look. Just try to keep the thickness consistent so they cook evenly. Some people even prefer slightly thicker, hand-cut fries for their fluffy interior and substantial bite.
→ Can I substitute the beefonnaise with a simpler sauce?: If you're short on time or ingredients, you can create a simplified version by mixing prepared mayonnaise with prepared horseradish, minced garlic, and a little Dijon mustard. While you'll miss the distinctive beefy flavor that comes from the tallow, this shortcut still provides the creamy, zesty element the sandwich needs. Alternatively, a good quality store-bought aioli mixed with horseradish would work in a pinch.

Steak Frites Sandwich

This indulgent Steak Frites Sandwich combines perfectly grilled NY strip steak with crispy beef tallow fries and zesty garlic horseradish sauce on toasted ciabatta.

Prep Time

30 Minutes

Cook Time

60 Minutes

Total Time

90 Minutes

By: Comfort Cravings Recipes

Category: Comfort Food

Difficulty: Difficult

Cuisine: American

Yield: 4 Servings (4 sandwiches)

Dietary: ~

Ingredients

→ Steak

01 2-3 NY Strip steaks

02 1.5 tbsp kosher salt

03 1.5 tbsp black pepper

04 1.5 tbsp garlic powder

05 Beef tallow spray for grilling

→ Fries

06 2 russet potatoes, cut into thin fries

07 Kosher salt, as needed

08 1 quart beef tallow, for frying

→ Garlic Horseradish Beefonnaise

09 2-3 egg yolks

10 3-4 garlic cloves

11 ¼ cup beef tallow, warmed

12 1 tbsp horseradish

13 1 tbsp white vinegar

14 1 tbsp Dijon mustard

15 1 tsp lemon juice

→ Sandwich Assembly

16 Ciabatta bread

17 Sliced cheese of your choice

18 Chimichurri sauce

Instructions

Step 01

Spray your NY strip steaks with beef tallow spray, then season generously with kosher salt, black pepper, and garlic powder. Place in the refrigerator until ready to cook.

Step 02

Slice russet potatoes into thin fries using a mandolin for consistency. Place the cut fries in an ice water bath to remove excess starch while you prepare the other components.

Step 03

Combine egg yolks, garlic cloves, warmed beef tallow, horseradish, white vinegar, Dijon mustard, and lemon juice in a bowl. Blend with an immersion blender until smooth and creamy. Refrigerate until serving time.

Step 04

Preheat your grill to medium-high heat (about 375°F). Place the seasoned steaks on the grill and cook for 3-4 minutes per side, or until they reach an internal temperature of 120°F for medium-rare. Remove from heat and let rest for 10 minutes before slicing.

Step 05

While the steaks are resting, drain and pat dry the potato slices. Heat beef tallow in a Dutch oven or deep skillet to 350°F. Working in batches to avoid overcrowding, fry the potatoes for 2-3 minutes until golden brown. Remove with a slotted spoon, drain on paper towels, and immediately season with kosher salt.

Step 06

Slice the ciabatta bread in half and toast it briefly over the grill or in a toaster.

Step 07

Spread a generous layer of the garlic horseradish beefonnaise on the bottom half of the toasted ciabatta. Layer with sliced steak, drizzle with chimichurri sauce, add a handful of hot fries, and top with sliced cheese (which will start to melt from the heat of the steak and fries). Spread more beefonnaise on the top half of the bread and complete the sandwich.

Step 08

Cut the sandwich in half if desired and serve immediately while the steak is warm and the fries are crispy.

Notes

For the best texture, slice the steak against the grain before adding to the sandwich.
The beefonnaise can be made a day ahead and stored in the refrigerator.
Any leftover fries can be served on the side with extra beefonnaise as a dipping sauce.

Tools You'll Need

Grill or fire pit
Dutch oven or deep skillet for frying
Mandolin slicer
Immersion blender
Meat thermometer

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Contains eggs (in the beefonnaise)
Contains dairy (cheese)
Contains gluten (ciabatta bread)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Calories: 2535
Total Fat: 269 g
Total Carbohydrate: 25 g
Protein: 28 g