Ingredients

· 1 pack brown sugar

· 2lbs New York beef strip

· 8oz. frozen shoestring fries

· 1 cup cheese, shredded

· 4 French rolls

· 4tbsp

· 2 sprigs rosemary

· 1 clove garlic

Method

In a shallow pan, pour a pouch of brown sugar marinade over two New York beef strips, basting the sauce over both sides of the steaks. Cover and set in the fridge for around 30 minutes. While the meat is marinating, cook fries in the oven then take them out and let them cool. Cook your steaks for about five to six minutes on each side for medium-rare. When you flip the steaks, melt butter along with some chopped rosemary and garlic. Set aside once melted. When the steaks are done, set aside and let them rest for about three minutes. Take your rolls, brush the rosemary-garlic butter on and fill them with thinly sliced steak, fries and cheese. Place back on the grill for about five to 10 minutes on the top rack until the cheese is all nice and melted. Cut in half and serve.