This original recipe is from Ree’s Dinnertime book, but I tweaked it a bit. For the thin fries (also from the book), you will need to either have a few hours to prep like on a weekend or prepare them the night before (like I did).
To prepare the fries, clean and peel a russet potato or 2 depending on how much you like fries (we did 1 and this was about 2/3 of them). Cut the potato in half so you have a solid base to cut against, then cut into thin slices. Lay on the side and cut into thin fries. Put them in a bowl and cover with cold water. Swish then around a bit and then pour off the water. Cover again with water, then cover the bowl with seran and put in he refrigerator up to 3 days, but at least a few hours.
When you are ready for the sandwiches, start by draining the fries, then lay them out in a single layer on paper towels (or a clean dish towel that doesn’t have fuzz). Use another paper towel (or dish towel), to dab them and be sure they are dry (any water left on them will make your oil splatter which is no fun at all). Once done, put them in a bowl lined with a paper towel and set aside till the rest of your stuff is prepped.
Now prep the other stuff. Cut 1 onion in half then in thick slices, 1/2 a red bell pepper in half then slices, 1/2 a green bell pepper in half then slices, and 1/2 a yellow bell pepper in half then slices. Grab your roast beef (best from the butcher at the store). I used about 2/3 lbs for the two of us. Grab about 2 slices of provolone for each sandwich and set out. Grab your builollo rolls (fresh from the bakery) and cut each in half.
In a large pan about 4 – 5 inches deep, pour in peanut oil till it is a couple inches deep. Start heating it to 300 degrees. While that is started, heat 2 tbsp butter in a large skillet or on a griddle. Add the rolls cut side down on the melted butter for a few minutes till they are golden brown. Once the oil is up to temperature, drop in about 1/2 of the potatoes and let them cook for about 2 – 3 minutes. Remove the rolls and set aside. Remove the fries to a paper towel lined baking sheet, and know that they will be floppy and not brown… Don’t worry, they will be going back in later. Do the same with he rest of the fries. While those are started, add 2 more tbsp butter to the skillet and melt it over medium-high heat. Once melted, add the meat and stir it around and break it up as it cooks. It will only take a minute or two. Set that aside and melt 2 more tbsp of butter and melt it. You probably need to take the fries out if you haven’t already. Once melted, add the onions and bell peppers. Stir and cook till nice and soft. Set them aside also. Bring the oil up to about 400 degrees. In the skillet, over low heat, pile the meat, then veggies, then 2 slices of provolone cheese and cover to melt the cheese. While that is melting, add the fries back to the oil and cook another few minutes till they are golden brown and crispy. This should also be done in 2 batches. Then remove to a new dry papertowel lined baking sheet. By now the cheese should be nice and melted. Using a spatula, put the melted mess onto the bread and serve it up with the fries.