Recipe Index

Ingredients

• THE BEEF:
• 1 pound thinly sliced ribeye
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 2 teaspoons chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt, adjust to taste
• 1/2 teaspoon black pepper
• 1 to 2 teaspoons brown sugar
• 2 tablespoons Worcestershire sauce
• THE GRAVY:
• 3 tablespoons butter
• 3 tablespoons flour
• 1 1/2 cup beef broth
• 1 teaspoon yellow mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 to 1 teaspoon beef bouillon base
• CARAMELIZED ONIONS (optional):
• 1 large onion, finely diced
• 1/2 tablespoon vegetable oil
• 1/4 teaspoon salt
• 4 tablespoons water
• FOR ASSEMBLY:
• frozen french fries, fried in oil
• chopped chives or chopped parsley, according to taste
• white cheddar cheese curds, according to taste

Method

1. Sear the ribeye in the olive oil and butter in a pan over high heat, seasoned with the paprika, onion powder, chili powder, garlic powder, salt, black pepper, brown sugar and Worcestershire sauce, for 6 to 7 minutes until seared and cooked through. Set the beef aside.
2. Melt the butter for the gravy in a saucepan over medium heat, whisk in the flour and cook the roux for 3 to 4 minutes. Whisk in the beef broth, mustard, garlic powder, onion powder, paprika, black pepper and bouillon base and keep cooking until the gravy thickens, then take it off the heat.
3. Cook the diced onion in the vegetable oil with the salt over low to medium-low heat, stirring and scraping the pan, for about 12 minutes until it starts to turn golden. Raise the heat to medium and add the water 1 tablespoon at a time, letting each addition evaporate, until the onions are dark golden and translucent after 20 to 25 minutes in total.
4. Fry the frozen French fries in oil according to the package directions until crisp.
5. Pile the fries onto plates or into bowls and layer the cheese curds, hot gravy, caramelized onions and beef over them so the gravy melts the curds. Scatter chives or parsley over the top and serve warm.

Prep: 15 min · Cook: 45 min · Total: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data