Cheese Steak Sandwich and Saloon Fries Recipe

Prepare barbecue mayonnaise; Combine mayonnaise with barbecue spice, lemon juice, garlic, paprika, jalapeno pepper and cayenne pepper; mix well. Cover and refrigerate until ready to use.
Prepare sandwiches: In a large skillet over medium-high heat, heat oil. Add onions and bell pepper.

Saute, stirring occasionally, about 5 minutes or until vegetables are tender. Remove from heat. Keep hot. Grill steaks to desired doneness, turning once. Slice thinly across grain. To assemble sandwiches, spread cut sides of roll with barbecue mayonnaise (about 1 tablespoon each). Place rolls on baking sheet, toast lightly under broiler. Remove from broiler, layer roll bottom with sliced steak, onion and pepper mixture and 1/4 of each cheese.

Return to broiler 1-2 minutes or until cheese melts. Serve with Saloon Fries(recipe included). Makes 4 sandwiches each with 938 calories, 56 g fat and 170 mg cholesterol.
Cook's Tip: The long muscle fibers in meat are called grain. Meat can be difficult to chew if fibers are not softened and shortened. Cooking softens fibers; carving shortens them. Most meats are carved across the grain.
Saloon Fries 1 1/2 lbs. (about 4 medium) baking potatoes

1 Tbsp.plus 1 tsp. olive oil 1/4 cup grated Parmesan cheese 1 Tbsp. minced parsley Garlic powder, to taste Salt and black pepper, to taste
Scrub potatoes; prick with fork and bake until tender. Cool, then cut into quarters. Brush potatoes with olive oil and place skin-side down on baking sheet. Set aside.

In a small bowl, combine Parmesan cheese with parsley and garlic powder. Sprinkle over potatoes. Season with salt and pepper. Bake at 450 degrees F for 15 minutes or until crisp and golden brown. Keep hot.