Cheesesteak Burgers with Fries and Coleslaw
The good people of Pittsburgh don’t mess around. They work hard. They play hard. They stack their sandwiches high, and fill them with fries. Frankly, we don’t know why we all don’t turn our favorite side dishes into toppings.
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Note: If you’d prefer to make your own fries, peel 1½ pounds potatoes and cut into sticks. Soak in water for 1–2 hours; then rinse and dry well. Heat three inches of vegetable oil in a pot. Fry twice; the first time for about 3–5 minutes until softened but still pale (drain and dry), and the second time for 3–5 minutes, until golden brown. Season to taste with salt.
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green cabbage, shredded
apple cider vinegar
light olive oil
kosher salt and ground black pepper, to taste
frozen straight-cut french fries
1.5 lb. bag
large tomato, sliced
For safe meat preparation, reference the USDA website.
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