PROVOLONE beEF DIP
- ingredients
Ingredients | Amount | Unit |
|---|---|---|
Shaved Beef (precooked) | 5 | oz. (wt) |
Provolone Cheese | 2 | slices |
Garlic Aioli | 2 | oz. (wt) |
Caramelized Onions | 2 | oz. (wt) |
French fries | 8 | oz. (wt) |
Grandpa J’s Seasoning Salt | 0.1 | oz. (wt) |
Fryer oil | 1 | oz. (wt) |
Au Jus | 4 | oz. (wt) |
Salt | .35 | g |
- Recipe Instructions:
- Procedure
- PLATING: Sheet pan with liner paper, small white bowl and ramekin.
- HOLD TIME: To Order
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. Toast ciabatta Hoagie (both sides).
- 2. Add teaspoon of oil to frying pan.
- 3. Over Medium to high heat, place portioned rib eye in a frying pan, and season lightly (sprinkle) with salt and pepper.
- 4. Prepare an order of French fries (deep fry) and toss with Grandpa J’s seasoning salt.
-
5. Once shaved rib eye is cooked (no red) to 63°C / 145°F, add 1 slice of provolone over cooked shredded rib eye and leave in frying pan over low heat until cheese is melted.
TIP: Place another frying pan over top of pan with beef to help maintain heat while cheese is melting. Use long flipper to remove cooked beef with cheese from frying pan -
6. Layer on bottom bun in order:
• Garlic Aioli (top and bottom bun)
• Shaved (cooked) rib eye with melted provolone
• 2oz caramelized onions (use yellow scoop)
• Skewer 1/4 from long edge of hoagie at both ends (2 skewers)
• Slice sandwich in half on a bias. -
PLATING
Sheet Pan with liner paper, au jus in small white bowl, fries loose on sheet pan and garlic aioli in ramekin.
- Allergy Information
- TBD