Cowboy Butter Steak Frites Sandwich Recipe

Introduction

This Cowboy Butter Steak Frites Sandwich combines juicy ribeye steak, crispy shoestring fries, and a flavorful homemade cowboy butter for a mouthwatering meal. It’s a perfect way to enjoy classic steak frites in a handheld sandwich form.

Ingredients

• 16 oz ribeye
• 2 square ciabatta rolls
• 1 large red onion
• 2 tbsp butter
• 1 large russet potato
• Oil for frying
• 2 tbsp steak seasoning
• 2 sticks softened unsalted butter
• 2 tbsp thinly sliced chives
• 2 tbsp thinly sliced parsley
• 1 tbsp garlic paste
• Juice from ½ lemon
• 1 tbsp lemon zest
• 1 tbsp Worcestershire sauce
• 1 tbsp stone ground mustard
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp salt
• ½ tsp red pepper flakes

Instructions

1. Step 1: Thinly slice the red onion, then cook it in a skillet with 2 tablespoons of butter over medium heat for 20 minutes until soft and caramelized.
2. Step 2: Peel the russet potato and cut it into 1/8-inch thick slices. Then slice these thinly into shoestring fries as thin as possible.
3. Step 3: Soak the shoestring fries in ice water for 15 to 20 minutes to remove excess starch.
4. Step 4: Prepare the cowboy butter by combining softened unsalted butter, chives, parsley, garlic paste, lemon juice, lemon zest, Worcestershire sauce, stone ground mustard, smoked paprika, cayenne pepper, salt, and red pepper flakes in a bowl. Mix well and set aside at room temperature.
5. Step 5: Season the ribeye steak generously with your favorite steak seasoning.
6. Step 6: Grill the steak indirectly at 225°F for 30 minutes.
7. Step 7: Rinse the soaked fries and pat them dry thoroughly with paper towels.
8. Step 8: Fry the shoestring fries in oil heated to 375°F for about 5 minutes until golden brown. Remove and immediately season with salt.
9. Step 9: Sear the steak over direct high heat until it reaches an internal temperature of 127°F for medium rare. Let it rest for 10 minutes before thinly slicing against the grain.
10. Step 10: Toast the ciabatta rolls. Assemble the sandwich by layering caramelized onions, sliced steak, half a tablespoon of cowboy butter, shoestring fries, and provolone cheese on the bottom half. Melt the cheese slightly before adding.
11. Step 11: Spread cowboy butter on the top bun, place it on the sandwich, and serve immediately while the butter begins to melt.

Tips & Variations

• Use a meat thermometer to ensure your steak is cooked perfectly to your preferred doneness.
• For extra crispy fries, double-fry the shoestring potatoes by frying once at a lower temperature, then again at 375°F.
• Swap provolone for cheddar or Swiss cheese for different flavor profiles.
• Add pickled jalapeños or a spicy aioli for an extra kick.

Storage

Store leftover steak and fries separately in airtight containers in the refrigerator for up to 2 days. Reheat steak slices gently in a skillet over low heat to avoid overcooking, and re-crisp fries in a hot oven or toaster oven. Cowboy butter can be stored in the fridge but soften to room temperature before using again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, you can substitute ribeye with other tender cuts like sirloin or strip steak, but cooking times may vary depending on thickness.

Is there a way to make this sandwich vegetarian?

For a vegetarian version, consider using grilled portobello mushrooms or a hearty vegetable patty in place of the steak, and keep the cowboy butter and fries for full flavor.

Cowboy Butter Steak Frites Sandwich Recipe

---

★★★★★

4.8 from 90 reviews

• Author: Charlotte
• Total Time: 1 hour 20 minutes
• Yield: 2 sandwiches 1x

Pin Recipe

Print Recipe

Description

This Cowboy Butter Steak Frites Sandwich combines juicy grilled ribeye, crispy homemade shoestring fries, and a rich, flavorful cowboy butter spread, all layered on toasted ciabatta rolls with caramelized onions and melted provolone cheese. A perfect hearty and indulgent sandwich with Southern-inspired flavors.

---

Ingredients

Scale 1x2x3x

For the Steak and Sandwich:

• 16 oz ribeye steak
• 2 square ciabatta rolls
• 1 large red onion
• 2 tbsp butter (for onions)
• 2 tbsp steak seasoning
• Provolone cheese slices (enough to melt on sandwich)

For the Fries:

• 1 large russet potato
• Oil for frying (enough for deep frying, about 4 cups)

For the Cowboy Butter:

• 2 sticks (1 cup) softened unsalted butter
• 2 tbsp thinly sliced chives
• 2 tbsp thinly sliced parsley
• 1 tbsp garlic paste
• Juice of ½ lemon
• 1 tbsp lemon zest
• 1 tbsp Worcestershire sauce
• 1 tbsp stone ground mustard
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp salt
• ½ tsp red pepper flakes

---

Instructions

1. Caramelize the Onions: Thinly slice the red onion. In a skillet over medium heat, melt 2 tablespoons of butter and add the onions. Cook slowly for about 20 minutes until deeply caramelized and golden, stirring occasionally to prevent burning.
2. Prepare the Fries: Peel the russet potato and slice it into very thin, 1/8-inch thick shoestring fries. Soak the fries in ice water for 15–20 minutes to remove excess starch, then rinse and pat them completely dry with paper towels.
3. Make the Cowboy Butter: In a bowl, combine softened unsalted butter, thinly sliced chives, parsley, garlic paste, lemon juice and zest, Worcestershire sauce, stone ground mustard, smoked paprika, cayenne pepper, salt, and red pepper flakes. Mix thoroughly until evenly incorporated. Set aside at room temperature.
4. Season the Ribeye: Generously season the ribeye steak on all sides with your preferred steak seasoning blend.
5. Grill the Ribeye Indirectly: Preheat a grill for indirect cooking at 225°F. Place the ribeye away from direct heat and grill for 30 minutes to slowly cook through.
6. Deep Fry the Fries: Heat oil in a deep fryer or heavy pot to 375°F. Carefully fry the dried shoestring potatoes for about 5 minutes or until golden brown and crispy. Remove fries with a slotted spoon and immediately season with salt.
7. Sear the Steak: After the initial indirect grilling, sear the ribeye directly over high heat on the grill. Cook until the internal temperature reaches 127°F for medium-rare. Remove steak and let rest for 10 minutes to retain juices.
8. Slice the Steak: Thinly slice the rested ribeye against the grain to maximize tenderness.
9. Assemble the Sandwich: Toast the ciabatta rolls. On the bottom half, layer the caramelized onions, sliced steak, and about ½ tablespoon of cowboy butter. Add a handful of shoestring fries and top with provolone cheese. Allow the cheese to melt, then spread cowboy butter on the top bun and place it over the sandwich.
10. Serve: Serve immediately, allowing the warmth of the sandwich to slightly melt the cowboy butter as you enjoy the bold, flavorful layers.

Notes

• For best results, use a meat thermometer to monitor steak doneness.
• Soaking the fries in ice water is essential to achieving the ideal crispiness.
• Adjust cayenne and red pepper flakes in cowboy butter to control the spice level.
• Use high smoke point oil like peanut or canola oil for frying.
• Letting the steak rest is important to keep it juicy and tender.

• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Category: Sandwich
• Method: Grilling
• Cuisine: American

Keywords: Steak sandwich, cowboy butter, fries sandwich, ribeye sandwich, grilled steak sandwich, steak frites, homemade fries