A delicious recipe for Philly Steak Cheese Fries, combining crispy fries topped with savory beef, onions, peppers, and melted cheese.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:4 servings 1x
Category:Appetizer
Method:Baking and Sautéing
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 large russet potatoes
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
8 ounces thinly sliced beef steak (such as ribeye or sirloin)
1 medium onion, sliced
1 green bell pepper, sliced
1 cup shredded provolone cheese
1/2 cup shredded cheddar cheese
Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Wash and scrub the russet potatoes, then cut them into thin fries. Pat them dry with a paper towel.
In a large bowl, toss the fries with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
Spread the fries in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
While the fries are baking, heat a skillet over medium-high heat. Add the sliced beef and cook for about 2-3 minutes until browned. Remove the beef and set aside.
In the same skillet, add the sliced onion and bell pepper. Sauté for about 5 minutes until softened. Return the beef to the skillet and mix well.
Once the fries are done, remove them from the oven and top with the beef, onion, and bell pepper mixture.
Sprinkle the provolone and cheddar cheese evenly over the top. Return to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with chopped parsley before serving.
Notes
For a spicier kick, add sliced jalapeños to the beef mixture or sprinkle some crushed red pepper flakes over the cheese before baking.
Substitute sweet potatoes for a healthier twist, or use frozen fries for a quicker preparation.