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This Philly steak cheese fries recipe turns simple ingredients into a crowd-pleaser perfect for game day or a cozy night in. Crispy fries loaded with tender steak, sautéed peppers and onions, all smothered in melted provolone creates a satisfying mix of textures and flavors.
I first tossed this together when craving a takeout classic but wanted to keep it simple at home. Now it’s a regular request when friends come over because it hits all the right comfort food notes without fuss.
Ingredients
- Frozen crinkle-cut fries: these crisp up nicely and hold the toppings well
- Ribeye steak: thinly sliced for quick cooking and great marbling that adds richness
- Yellow onion: adds sweetness and depth once sautéed
- Green bell pepper: brings a mild fresh crunch to balance the richness
- Provolone cheese: melts beautifully with a mild sharpness that complements the steak
- Olive oil: for sautéing and building flavor in the pan
- Salt and pepper: essential for seasoning everything just right
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 425 degrees Fahrenheit or 220 degrees Celsius to get the fries nice and crispy.
- Cook the Fries:
- Bake the bag of frozen crinkle-cut fries according to the package directions. Aim for golden brown and crispy edges to provide a sturdy base for your toppings.
- Sear the Steak:
- Heat olive oil in a large skillet over medium-high heat until shimmering. Add the thinly sliced ribeye steak and cook until browned and beginning to caramelize, which locks in flavor.
- Sauté the Vegetables:
- Add the sliced onions and green peppers to the same pan. Cook them until they become fragrant and soft, which usually takes a few minutes. This develops sweetness and balances the robust beef.
- Melt the Cheese:
- Turn the heat down to low. Layer slices of provolone cheese evenly over the steak and veggie mixture. Cover the skillet so the cheese melts steadily without burning for about 2 to 3 minutes.
- Assemble the Dish:
- Spread the crispy fries on a serving plate. Spoon the cheesy steak and vegetable mixture evenly over the fries. If you like, add extras like hot sauce or pickles for a personal touch.
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Provolone cheese is my secret weapon here for its smooth melt and mild flavor that doesn’t overpower the steak. One time I made this for a casual get-together and everyone kept going back for more, proving how irresistible those cheesy, meaty fries can be.
Storage Tips
If you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat them in the oven to keep the fries crispy instead of soggy like the microwave might cause.
Ingredient Substitutions
If ribeye is not available, try sirloin or even thinly sliced chicken breast for a lighter version. Cheddar or mozzarella cheese can swap in for provolone but expect a different melt and flavor profile.
Serving Suggestions
Serve these fries with a cool ranch or blue cheese dressing for dipping. A side of pickled vegetables or a simple green salad can add brightness to balance the richness.
Cultural Context
Cheese fries are a beloved American comfort food often customized by region and local tastes. This Philly-style version draws inspiration from the famous Philly cheesesteak sandwich, bringing that classic combo to a hand-held format that’s easy to share.
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Frequently Asked Questions
- → What cut of steak works best for this dish?
Ribeye steak is ideal due to its marbling and tenderness, which cooks quickly and remains juicy when sliced thin.
- → How do I ensure the fries stay crispy after assembling?
Bake the fries until very crispy before topping, and serve immediately to maintain texture despite the warm toppings.
- → Can I substitute the cheese?
Provolone is preferred for its melting quality and mild flavor, but other melting cheeses like mozzarella or Monterey Jack work well too.
- → Is sautéing the onions and peppers necessary?
Sautéing softens the vegetables and brings out their sweetness, enhancing the overall balance and depth of flavor.
- → What cooking oil is best for searing the steak?
Olive oil is recommended for its flavor and moderate smoke point, but other oils with high smoke points can be used as well.