Description
This Philly Cheesesteak Loaded Fries recipe combines crispy oven-baked russet potato fries with savory ribeye steak, sautéed onions and bell peppers, and melted provolone and mozzarella cheese. Finished with fresh parsley, it’s an irresistible comfort food perfect for a satisfying meal or game day snack.
Ingredients
Scale
Fries
- 4 large russet potatoes, cut into fries
- 2 tablespoons olive oil
- Salt and pepper, to taste
Steak and Vegetables
- 1 lb ribeye steak, thinly sliced
- 1 onion, thinly sliced
- 1 bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
Cheese and Garnish
- 1 cup provolone cheese, shredded
- 1 cup mozzarella cheese, shredded
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat and prepare fries: Preheat your oven to 425°F (220°C). Spread the cut russet potato fries evenly onto a baking sheet. Drizzle with olive oil and season with salt and pepper to taste. Bake in the oven for 25-30 minutes, flipping the fries halfway through to ensure they become crispy and golden brown on all sides.
- Cook the steak: While the fries bake, heat a large skillet over medium-high heat. Add the thinly sliced ribeye steak to the hot skillet, cooking for 2-3 minutes and stirring occasionally, until the steak is browned but still tender. Remove the cooked steak from the skillet and set aside.
- Sauté vegetables: In the same skillet, add a little more olive oil if needed. Sauté the thinly sliced onions and bell peppers over medium heat for 5-7 minutes, stirring occasionally, until they become softened and caramelized, enhancing their natural sweetness.
- Add garlic and sauces: Add the minced garlic, Worcestershire sauce, and soy sauce to the skillet with the vegetables. Cook for an additional 2-3 minutes, stirring frequently, until the mixture is fragrant. Return the cooked steak to the skillet and toss to thoroughly combine all the flavors.
- Assemble loaded fries: Once the fries are golden and crispy, remove them from the oven. Evenly top the fries with the steak and vegetable mixture.
- Add cheese and melt: Sprinkle shredded provolone and mozzarella cheese evenly over the loaded fries. Place the baking sheet back into the oven for about 5 minutes or until the cheese has melted completely and is bubbly.
- Garnish and serve: Remove the fries from the oven, sprinkle with fresh chopped parsley for a pop of color and freshness, and serve immediately while hot and gooey.
Notes
- You can substitute ribeye steak with sirloin or any other tender cut of beef.
- For extra crispy fries, soak cut potatoes in cold water for 30 minutes prior to baking and pat dry thoroughly.
- Add jalapeños or hot sauce for a spicy kick.
- Use a mix of cheeses such as cheddar or American for a different flavor profile.
- Cook fries on a wire rack set over a baking sheet for more even crisping.
