A member of our cook-off team provided this recipe for fried beef ribs. A blend of spices is used to bread the beef ribs, which are then deep-fried until the breading is crisp and golden brown and the meat is soft. Deep fryers for the outdoors are advised. You should receive roughly six pounds from two racks of ribs.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 48 sandwiches |
Ingredients
- 2 tablespoons butter, or as needed
- 2 tablespoons all-purpose flour, or as needed
- 1 cup cold milk
- 2 ounces shredded provolone cheese, or more to taste
- 1 pinch ground nutmeg
- 1 pinch cayenne pepper
- salt to taste
- 1 (12 ounce) skirt steak
- salt and freshly ground black pepper to taste
- 3 tablespoons olive oil, divided, or as needed
- ¼ cup water
- ⅓ cup diced onion
- ⅓ cup diced sweet peppers
- 2 baguettes, or as needed, cut into 48 1/2-inch thick slices
- ¼ cup shredded provolone cheese, or as needed
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with aluminum foil.
- Make sauce: Melt butter in a skillet over medium-high heat. Whisk flour into hot butter and cook, whisking constantly, until mixture is pale and flour taste cooks off, about 1 minute. Whisk milk into flour mixture until mixture is hot and thickened, 3 to 6 minutes. Add provolone cheese, nutmeg, cayenne pepper, and salt; stir until cheese is completely melted. Set aside.
- Make mini cheesesteaks: Season steak with salt and black pepper.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook steak in hot oil, turning occasionally, until meat is slightly firm and pink on the inside, 5 to 7 minutes. Transfer meat to a plate.
- Return the skillet to heat and pour in water; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour liquid from the skillet over steak. Cool steak to room temperature; dice meat and place meat and accumulated juices from the plate into a large bowl.
- Heat 1 tablespoon oil in a skillet over medium-high heat; sauté onion and peppers in hot oil until softened and slightly translucent, about 5 minutes. Stir onion and peppers into beef in the bowl; season with salt and pepper.
- Spread bread slices out on the prepared baking sheets and drizzle with remaining 1 tablespoon olive oil. Flip slices over so the oiled sides face downward. Spread cheese sauce generously onto each slice. Spoon beef mixture on top. Sprinkle with provolone cheese.
- Bake in the preheated oven until browned and cheese is melted, 12 to 15 minutes.
Nutrition Facts
| Calories | 280 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 2 g |
| Protein | 13 g |
| Saturated Fat | 4 g |
| Sodium | 489 mg |
| Sugars | 3 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I made it and my wife said this is the best bruschetta type recipe ever, including restaurants, and she is a hard to impress. I used flank steak for the meat. It is a great recipe.
This was delicious
Another fantastic Chef John recipe!!! Huge hit with my family!!!
Very Good! I added more onions & peppers. Did not have enough mix for 2 baguettes the first time. Only enough for 1.
This was a sensation! There should have been left overs, but that didn’t happen. Thanks again!
Amazing!
I made these for my book club last night. The book we read was set in Philadelphia. They loved them! They really turned out great.
So fast, I made this in 20 minutes (Made bechamel on Sunday). Kids loved it I got one piece, the last piece, the smallest piece left. So good and easy. I used the precut beef from Lotte it was easy and perfect! (Also added mushrooms to my sons) a huge hit… So thanks.
Took this novice home chef a long time to put this together 🙂 BUT it was delicious. Made it per the recipe, no changes. Everyone loved it. I had to make extra cheese sauce though. For some reason my batch just wasn’t enough.
We make something very similar where I work. Except they are put in wonton wrappers, deep fried and cut in half. As an appetizer, they go quickly.
Turned out great.
Great! I used French bread and mozzarella but delicious anyway
I tried this recipe for the first time for Christmas eve and my guests loved it so much I had to make more a few days later.
Tasty. More steps than I appreciate – cook onion and grn pepper, cook beef, cook cheese sauce, and then put together and bake. Must have made mine enormous as I only got 12 out of the recipe. But they were something different and quite tasty.
This turned out very well. My husband loved it too. Thanks.
Made it for a party. Everyone loved it
So good! I skipped the olive oil on the bread because I was worried it’d be too soggy, and everything was delicious.
Made almost to recipe! Left out nutmeg and added a little bbq sauce to meat once cooked. Soooooo good they were deadly!
I would like to try beef brisket next time with this. What say you ?
I’m glad I read the reviews first. Based on the reviews I did steps 3,4, and 5 first, and I used French bread instead of baguettes. The appetizers were a hit!
Awesome…my carnivore bread & cheese craving teens and husband LOVED it.