Philly Cheesesteak Tostón Bites
- For the Tostones
- 6 large green plantains unripe
- 2 cups canola oil
- salt to taste
- For the Philly Cheesesteak Filling
- 1/2 pound Rib eye sliced, very thin
- 1/2 pound provolone cheese thinly sliced
- 1 white onion thinly sliced
- 2 teaspoons garlic minced
- olive oil extra virgin (for grilling)
- salt to taste
- pepper to taste
Tostones, which are twice-fried round plantain slices, are a popular staple dish in many Latin American cuisines. These flattened plantain "disks" are crunchy, salty and a tiny bit sweet. When paired with a Philly cheesesteak filling, you've got an appetizer FOR THE WIN.
If you're new to plantains, make sure to make your tostones with unripe ones! Otherwise they won't come out crunchy and what you'll get is a tajada, or a regular fried plantain slice.
My recipe makes tiny tostón mini-sandwiches, or bites, with steak filling that are easy to eat and soooooo delish! If you want a bigger "sandwich," you could bunch up two or three plantain chunks before you flatten them, and make a bigger tostón for a Philly Cheesesteak Tostón sandwich.
- Using a sharp small knife, cut the ends from each plantain and cut a lengthwise slit through the skin on 2 sides of the plantain. Peel the skin off the plantains. Cut them into 1-inch-thick chunks. In a 12-inch nonstick skillet, heat 1/2-inch oil over medium heat; the oil should sizzle when you toss in the chunks.
- Fry the chunks in batches, avoid crowding, until golden, for approximately 2 minutes. Transfer the plantains with tongs to a plate lined with paper towels to drain. Remove skillet from heat and reserve oil.
- With the bottom of a heavy saucepan or a wide solid metal spatula flatten each plantain chunk to 1/4-inch thick (about 3 inches in diameter).
- Turn the heat back on to medium, and fry the flattened plantains in batches in the reserved oil until they're golden, for approximately 3 minutes. Do not overcrowd. Transfer with tongs to a plate lined with paper towels to drain excess grease. Season with salt.
Philly Cheesesteak Filling
- Sauté the onions and peppers in oil over medium-high heat. Add garlic, salt and black pepper. Cook for 3 to 5 minutes until golden.
Transfer mixture to a bowl and set aside.
- In the same skillet, pan-fry the rib-eye until brown. Add the onions and peppers mix and cook together for 1 more minute.
- Place 1 tablespoon of the Philly Cheesesteak on 1 tostón and add a layer of the provolone cheese (it will melt with the heat from the meat). Cover with another tostón, and serve!