Best Italian Steak Fries Recipes

PARMESAN STEAK "FRIES"

Steps:

• Preheat the oven to 450 degrees F. Spray a baking sheet with cooking spray.
• Cut each of the potatoes in half lengthwise. Rest each half on its flat side and cut each half lengthwise, straight down into 4 even slices. You will have 16 slices altogether. Cut the rounded edge off of the outermost slices so each slice can lay completely flat on either side. Put the potatoes into a medium bowl and toss with the oil.
• Place the potatoes on a baking tray and bake for 20 minutes. Sprinkle the potatoes with cheese on their up-facing side and continue to bake for another 15 to 20 minutes, until they are crisp and golden brown. There is no need to turn them. Season with salt and serve immediately.

PORTOBELLO CHEESESTEAK FRIES

Steps:

• Preheat oven to 450 degrees F.
• Gather your ingredients.
• For the fries: Line a baking sheet with fries and bake 25 minutes to very crispy.
• Stem and gill (scrape underside of caps with teaspoon) the mushrooms and wipe with damp towel to remove grit. Thinly slice the mushrooms. Melt 3 tablespoons of butter in large skillet over medium-high heat and when it foams add the mushrooms. Brown well until meaty in fragrance and well browned.
• Halve, peel and thinly slice onions and peel garlic. In a second large skillet over medium heat, melt 2 tablespoons butter then add the onions and season with salt, white pepper and bay leaf. Cook until tender, 8 to 10 minutes, stirring occasionally. Turn the heat up to medium-high to high, add about 3/4 cup water and let it absorb completely. Then lower heat to low and remove bay leaf.
• While onions cook, grate or chop the garlic. Add to mushrooms along with thyme, salt, black pepper, sherry, Marsala or wine, Worcestershire and soy sauce. Reduce heat to low.
• For the cheese sauce: In a sauce pot, melt butter over medium-high heat. Whisk in flour, add milk and while it thickens grate provolone. Add it and the cheddar in small handfuls to sauce.
• Top the fries with mushrooms, sweet, soft onions, cheese sauce, chopped giardiniera and/or cherry pepper rings and serve. OR layer slices of provolone on a roll with mushrooms, onions and chopped giardiniera.

ITALIAN FRIES

Steps:

• Preheat the oven to 400 degrees.
• Drain the potatoes and pat dry with paper towels. Spread 1 tablespoon of the olive oil on each of 2 rimmed baking sheets and spread out the potatoes. Overlapping is fine.
• Sprinkle the dried herbs evenly over the potatoes. Liberally spread the cheese and parsley on top. Drizzle the remaining 2 tablespoons of olive oil over the cheese. Scatter the cubed butter around the pans.
• Bake until the potatoes are golden brown, rotating the pans after 30 minutes, for 45 to 50 minutes total. Use a spatula to lift off the potatoes with all the crusty cheese adhered to them. Sprinkle with salt and pepper to taste. Serve hot.

STEAK OUT, ITALIAN STYLE

Steps:

• For the fries and Marsala mushrooms: Turn oven on 425 degrees F, a rack in lower third and another in upper third of oven.
• Gather bacon, fries, fresh and dried mushrooms, stock, butter, shallots, garlic, thyme, parsley, rosemary and steaks.
• Arrange bacon on broiler pan or wire rack over baking sheet. Arrange the waffle fries on a second large baking sheet. Place fries on top shelf and bacon below in oven. Cook bacon 15 minutes or until brown and very crisp (bacon is optional topping for fries). Cook waffle fries (or potato wedges) 25 minutes, turning once, then season with salt and pepper before topping and serving.
• Gill the portobellos (scrape the underbelly of caps) and thinly slice.
• Place dried mushrooms in small pot or pan, cover with stock or water, bring to a boil and reduce to 1/2 cup liquid, 6 to 7 minutes.
• Heat a large cast-iron skillet, cast-iron griddle or heavy skillet over medium-high heat for steaks.
• Heat a large skillet over medium-high to high heat with EVOO, 2 turns of the pan. Add butter to oil and melt. Add fresh mushrooms and brown, 5 to 6 minutes. Meanwhile, peel and chop shallot and grate or chop 2 cloves garlic; strip thyme leaves and chop; finely chop parsley. Add shallots and garlic to mushrooms with salt and pepper and thyme; stir, add Marsala and let it evaporate. Add porcini mushrooms and most of the stock; reserve the last of it as it may collect grit. Add the juice of a lemon and parsley, then reduce heat under the mushrooms to warm.
• Grab more ingredients: cream, cheese and chives.
• Heat cream and a clove of crushed garlic in small pot over medium to medium-high heat, reduce by a third and add gorgonzola; turn heat to low.
• For the sliced steak with rosemary: Season the steaks with kosher salt and coarse pepper. Strip rosemary leaves and coarsely chop, then rub into meat. Add olive oil to pan, 1 turn of the pan, add steaks and cook meat 8 minutes, turning occasionally. Brown and char a halved lemon with steaks the last minute or two. Reduce heat under pan and remove lemon, then add butter and crushed garlic to pan and spoon over meat. Remove meat and rest a couple of minutes, then slice against grain and top with lemon juice.
• Chop bacon, if using.
• Serve sliced steak with a small pile of greens to one side, mushrooms along the other side and waffle fries topped with gorgonzola sauce, bacon bits and chives at end of plate or platter.