2(12 oz) NY Strips, Rib eyes or steak of your choice
Fry oilcanola, peanut, etc.
1(20 oz)bag crinkle cut French Fries
1lb.baconcut into 2-inch pieces
1medium yellow onionchopped
2jalapenossliced in half
8ouncesshredded Mozarella cheese
8ouncesshredded cheddar cheese
8ouncesshredded pepper jack cheese
Instructions
Rub the steaks with lime juice and season with Red River Ranch Original seasoning (available here: https://bit.ly/2GuugRT or any seasoning of your choice). Place the steaks in a plastic bag and set in icebox for at least 4 hours. Remove about 20 – 30 minutes before grilling.
Clean, oil and preheat the grill to hot. Grill the steaks about 3 -4 minutes/side. Remove and keep warm. When cool enough to handle, chop into bite-sized pieces.
Meanwhile, heat the fry oil in a Dutch oven or fryer to about 350 degrees F. Fry the taters, until golden brown and crispy. Let cool on a paper towel or wire rack.
In the same oil, fry the bacon until crispy followed by the onions and jalapenos until tender.
Chop the bacon and jalapenos, set aside.
Place a layer of the fries on a large baking pan, followed by the cheeses, bacon, jalapenos, onions and steak. Repeat the layers until all the ingredients have been used. We also finished with sprinkling on a little Red River Ranch Mesquite Seasoning (available here: https://bit.ly/2GuugRT - optional)
Place the pan on the grill over indirect heat and close the lid. Grill for about 5 minutes or until the cheese has all melted.
Notes
In a conventional oven, bake at 375 degrees F. for about 5 minutes.