This made-in-heaven food combination is fun to serve as an appetizer. Enjoy this delicious dish and the Real Magic of the holiday season with friends, family, and refreshing Coca-Cola.
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 little sweet. When paired with a Philly cheesesteak filling, you've got an appetizer for the win.
Be sure to make your tostones with green plantains, otherwise, they won't come out crispy.
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!