Made with my favorite cut of beef, the flat iron steak. When the local market has then on sale I usually pick up a few. The cheese sauce was made from four different cheeses with havarti and Muenster predominating and a bit of cheddar and American. The fries are store bought shoestrings.
I’ve dithered around for years wanting something like this. I cruised the web looking for reviews of the various possibilities and ruled out most everything that wasn’t hell for stout. We used to have one that was strictly manual, a grid of blades with a pair of handles that you would set over a potato and then practically stand on the thing to cut through so I knew the kind of force needed. This model from Weston was my pick and it came today. Build quality is excellent and the jumbo potatoes I used it on needed all the leverage that long handle provided.This is one of our favorite things: Cheesesteak fries. I used two pans, one for the beef and the other for the peppers and onions. I will go back to the single pan method in the future, the beef dried out too much and needs the extra flavors the onions provide.