2-in-1 Snack Recipes with Grill Dads and MEATER

If you’re hosting a GIANT get together, then you need a BIG recipe. This is it. The iconic Grill Dads have taken loaded potatoes and French dip sandwiches to the ultimate level, aka, fancy AF. You can’t look at the picture below and say that doesn’t look friggin’ good. Ready to get cooking? Make sure you’ve got a drink in hand.

Loaded Steak Potato Ingredients:

  • NY strip steak
  • Russet potatoes
  • The Grill Dad’s Red Tuxedo Rub
  • Olive oil
  • Ranch
  • Chopped scallions
  • Shredded sharp cheddar cheese
  • Roasted jalapeño slices
  • French’s fried onions
  • Butter
  • Salt and pepper
  • Chipotle powder (optional)
  • Lime juice (optional)
  • Chopped cilantro (optional)
  • Sour cream (optional)
  • Mayo (optional)

Ribeye French Dip Sandwich Ingredients:


  • 16 oz boneless ribeye
  • The Grill Dad’s Red Tuxedo Rub
  • 1 baguette (about 12″)
  • 4 tbsp of horseradish sauce
  • 4 tbsp unsalted butter
  • 2 tbsp of Wagyu beef tallow
  • 4 garlic cloves
  • 4 slices of provolone

Au Jus:

  • 1 yellow onion (diced)
  • 4 garlic cloves (smashed)
  • 2 tbsp Wagyu beef tallow
  • 1 bay leaf
  • 4 sprigs of thyme
  • 4 cups of beef broth
  • Salt and pepper



  • 127°F – NY strip steak for loaded steak potato
  • 128°F – Ribeye for sandwich

Total Time: 

  • 1 hour

Serving size: 

  • Loaded steak potato – 2 tailgaters
  • Ribeye French dip sandwich – 4 tailgaters

Loaded Steak Potato Instructions:

1. First things first, remove the steak from the fridge before cooking. You want the steak to get down to room temperature before starting the cook. While that’s warming up, take a sip of your drink. Cheers, let’s get started!

2. Preheat the smoker to 275ºF. While you wait for it to warm up, grab your potatoes and wash them thoroughly. Then, dry them with a paper towel and drizzle on some olive oil and kosher salt. Toss them into the smoker for about an hour and a half.

3. Now, take your room temperature NY steak and evenly season it with The Grill Dad’s Red Tuxedo Rub (or any of your choice). Then grab your handy-dandy trusty probe and insert it into the center of the thickest portion of the meat past the safety notch line. Set up your cook in the app with a target internal temperature of 127ºF (or your preferred doneness) and place the steak into the smoker. If you haven’t already, take another sip of your drink because you deserve it.

4. While those are cookin’ up, make the chipotle crema! This is optional, but it’s danggg good. In a bowl, mix together chipotle powder, lime juice, chopped cilantro, sour cream, mayo, salt and pepper. Measure with your heart! 😍

5. Once the potatoes are fork tender, cut them in half and place a slice of butter on each potato. Then, add French’s fried onions, shredded cheddar, and season on some more of the Grill Dad’s Red Tuxedo rub on there and put the taters back into the smoker until the cheese is perfectly melted.

6. When MEATER notifies you to remove the steak from heat, let it rest until it’s ready to eat! Don’t take out the probe just yet, it’s hot and we need MEATER to monitor the internal temperature!

7. Once the steak is done resting, remove the probe and finish the steak off with a reverse sear caveman style to get that nice crust. (Not sure how to caveman reverse sear? Check out this recipe)! If you don’t have a grill, you can also reverse-sear with a hot cast iron. Once you’re happy with the crust, cut the steak into small pieces.

8. Now that your steak is all done, check on the taters and top them off with kosher salt, ground pepper, a drizzle of that delicious chipotle crema, roasted jalapeños, ranch dressing, and fresh cut scallions. It’s time to drankkkkk! Then start the recipe below!

Ribeye French Dip Sandwich Instructions:

1. You know the drill by now; remove the steak from the fridge before cooking.

2. Once your steak is down to room temperature, preheat your smoker to 250ºF. While that’s heating up, rub your steak liberally with The Grill Dad’s Red Tuxedo Rub and allow it to sit for 15 minutes. Once the steak is nice and coated, insert the probe in the center of the thickest part of the cut. Then set up the cook in the app with a target internal temperature of 128ºF for that perfect, juicy pink (you can adjust this to your preferred doneness).

3. While the steak is cooking – it’s time to prepare the au jus. In a saucepan add the onions, garlic, and tallow. Season with salt and pepper. Cook on medium-high until the onions are softened (the browning isn’t important at all). Add in the bay leaf and thyme, then cook for 1-2 minutes. Add in your beef stock and bring it to a low boil/simmer. Allow this to cook and reduce while you finish the sandwich. Test for seasoning and add salt and pepper as needed. 

4. In a medium bowl, combine the garlic, butter, and tallow. Add a pinch of salt and pepper, then mix to combine with a fork. Grab the baguette, slice it in half lengthwise. Spread the delicious mix you just made on both pieces of bread, then set aside.

5. Once MEATER tells you to remove the steak from heat, let it rest on a wire rack or cutting board. Once resting is complete, remove the probe and reverse sear the steak. You can do this on the direct side of a hot grill, in a screaming hot cast iron or carbon steel pan, or with a torch. The world is your oyster.

6. Grill the baguette until golden brown and delicious. To assemble, spread horseradish sauce on both sides of the baguette. Slice the steak extremely thin and place it on the bottom of the baguette in ribbons. Stack the steak as high as you’d like. Then, place the provolone on top of the steak. To melt the cheese – you can put the sammich in a broiler, back in the grill, or melt it with a torch. Again, your oyster. Finish the sandwich off with the top piece of bread, cut it into four sandwiches and serve each with a small bowl of piping hot au jus (you can strain that if you like to be fancy AF).

7. TADA! Now you’ve got a boujee French dip sandwich and loaded steak potatoes. You’re OFFICIALLY game day ready. Bring in those guests.

Tags : What to cook with MEATER