Cheesesteaks come from Philly, right? Like the Fresh Prince and the Liberty Bell, it’s a tradition and a staple, not to be messed with. But here comes big bad Texas, and what does Texas do… it messes with stuff. Thankfully, this messed-with sandwich came out better than before, with a chile-cumin rub and cilantro changing its flavors for the better. Never more glad that this sandwich got in one little fight, and its Mom got scared, and said…. Wait, that's not how the song goes.
Cut potatoes into ¼" sticks. Toss potato sticks on prepared baking sheet with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Spread into a single layer and bake in hot oven until lightly browned, 20 minutes, tossing fries halfway through.
After fries have cooked 20 minutes, toss again, and bake until golden brown, 15-18 minutes.
While fries bake, prepare ingredients.
Prepare the Ingredients
Halve and peel onion. Cut ¼ the onion into a fine dice and remaining into thin strips.
Core tomato and cut into ¼" dice.
Mince cilantro, stems and leaves.
Pat steak strips dry, and season with seasoning rub.
Caramelize the Onion
Place a large non-stick pan over medium-low heat.
Add 1 tsp. olive oil, sliced onion, and a pinch of salt to hot pan.
Stir occasionally until onion is lightly caramelized, 15-20 minutes.
While onion caramelizes, toast rolls.
Toast Rolls and Make Pico de Gallo
Halve rolls lengthwise, if necessary, and separate into halves.
Place directly on oven rack, cut side down. Bake until toasted, 3-5 minutes.
While rolls toast, combine tomato, finely diced onion (to taste), and half the cilantro (reserve remaining for fries) in a mixing bowl.
Finish the Dish
Once onions caramelize, turn heat up to high, and add steak strips to pan. Stir occasionally until no pink remains, 3-5 minutes.
Top with cheese and remove from burner.
Plate dish as pictured on front of card, filling rolls with steak strips, onions, and pico de gallo. Garnish fries with remaining cilantro. Bon appétit!