Hey, You Gotta Try These Philly Cheesesteak Fries
If you've never made Philly Cheesesteak Fries at home, friend, let me tell you—you're missing out on something that's like a hug form your oven (and yes, I spelled it that way on purpose; my hands are usually covered in cheese when I'm making this). I first whipped these up during a random late-night movie marathon—picture me in pajamas, slightly frazzled, and just wanting something that ticked all the boxes: crunchy, savory, cheesy. The first batch was a hot mess (literally), but, wow, did my family go wild for them. Now it's kind of our thing when the Eagles are playing, or honestly, whenever someone even mentions "fries."
Why You'll Love This (Trust Me, I Do!)
I make this when I want people to think I put in more effort than I did. My family goes nuts for it—the sheer joy of crispy fries topped with gooey cheese and steak is hard to beat. Plus, it's one of those recipes where, if you mess up a bit, it somehow ends up tasting even better (don't ask me how, it's like kitchen magic). Oh, and if you're the type who gets nervous about slicing steak thin, take a breath. It doesn't have to look like it came from a steakhouse. I usually butcher the first few slices, then get into the groove. And you know what? It all gets smothered in cheese anyway.
Here's What You Need (And Some Swaps I Use)
- Frozen French Fries (about 1 bag, or make your own if you're feeling industrious; sometimes I use sweet potato fries when I'm pretending to be healthy)
- Ribeye steak (about 250g or so; honestly, any tender beef works—I once used leftover roast beef and it still rocked)
- 1 bell pepper, sliced thin (go wild—red, green, yellow, whatever)
- 1 small onion, sliced
- 2–3 slices provolone cheese (or however many you feel like; mozzarella or even cheddar works, though my grandmother used Kraft singles once—nobody complained)
- 1 cup shredded mozzarella (optional, but I feel like it gives a great cheese pull)
- Salt and pepper (to taste; sometimes I sprinkle on a bit of garlic powder too)
- Olive oil (just a splash)
How I Throw These Together (Mostly in This Order)
- Preheat your oven to whatever the fries package says. If you're making them from scratch, good on you! Just get them nice and crispy. I sometimes use an air fryer, but honestly, the oven gives you more room.
- While those fries are working, heat a drizzle of olive oil in a pan over medium-high. Toss in the sliced onion and pepper—saute until they're soft and a little caramelized (about 5–7 minutes, or until you're bored).
- Push the veggies to the side, then add your steak, sliced as thin as you can manage. Season with salt and pepper. Cook until just browned (only takes a couple minutes). This is where I usually sneak a taste. For science.
- Once your fries are golden, pile them onto a big oven-safe dish. (Don't stress if some fall off the sides, it just means more crispy bits for you later.)
- Scatter your steak, peppers, and onions all over the fries. Top with your provolone slices and then a generous handful of mozzarella. If you like things really gooey, add more cheese—no one's watching.
- Pop the whole thing back in the oven for 5–7 minutes, or until the cheese is melty and starting to bubble. (If you want those brown, crispy cheese edges, give it a minute or two under the broiler, but keep an eye on it! I once walked away and came back to a cheese volcano...)
- Let it cool for just a sec, then dig in. Or, if you're fancy, sprinkle on some chopped parsley. Sometimes I do, sometimes I forget.
Random Notes Because I've Messed Up Before
- Don't pile the fries too high—if you do, the bottom ones get soggy (unless you like that, in which case, you do you!)
- Actually, I find it works better if you use a metal tray instead of glass for crispier fries, but I've used both.
- If your steak is a bit tough, slice it thinner next time or try marinating it quickly in a splash of soy sauce and olive oil (just discovered this, works wonders).
- If you're in a real bind, I've used deli roast beef and just heated it up with the peppers and onions; not the same but still pretty darn good.
Some Fun Variations (And One That Flopped)
- I tried using waffle fries once—they hold more toppings, but also, they got soggy faster. Still tasty, just messier.
- Once, I swapped in mushrooms for the steak to make it veggie. Surprisingly hearty!
- A friend of mine adds hot sauce on top. I did it once and it was way too spicy for me, but you might love it.
- Don't try blue cheese unless you're really into that sort of thing. Learned that the hard way.
What You Need to Cook This (But You Can Improvise)
- Baking sheet or large oven-safe dish (I've used a pizza tray in a pinch, works fine)
- Frying pan or skillet
- Sharp knife for slicing steak—though I used kitchen scissors one time and it got the job done (awkwardly, but hey!)
How to Store Your Leftovers (If You Have Any...)
If by some miracle you have leftovers, toss them in an airtight container and refrigerate. They keep for about 2 days, maybe three max—but honestly, in my house it never lasts more than a day! Fries will get a bit softer, but I actually think this tastes better the next day, reheated in the oven for about 10 minutes. Microwave if you're desperate (I won't judge).
How We Love to Eat These (Open to Interpretation!)
Serve these straight from the baking dish—family style, less cleanup. Sometimes we do a side of pickles (don't ask, it's a family thing) or a squeeze of Sriracha. Oh, and I've been known to eat the leftovers for breakfast, topped with a runny fried egg. No shame.
Pro Tips (Because I've Messed Up Enough Times...)
- Don't rush the cheese melting step. I once tried to speed things up and ended up with half-melted cheese lumps and cold steak. Not the vibe.
- If you want extra crispy fries, bake them a little longer than the package says, even if it feels risky. It pays off.
- On second thought, don't overload the cheese or you'll drown out the steak flavor. Balance is key—but also, you do you.
Frequently Asked Questions (Real Questions, Real Answers)
- Can I use chicken instead of steak?
Sure, why not! I've done it with shredded rotisserie chicken and it was still delicious—just a little less "Philly," but who's keeping track? - What kind of fries are best?
I like classic shoestring fries, but crinkle-cut work too. Waffle fries hold more toppings but can get mushy fast. Potato wedges, though? Bit too thick for my taste, but you do you. - Is there a dairy-free option?
I've had a friend use vegan cheese, and honestly, it melted better than I thought it would. Violife is a brand she likes. Give it a go! - Can I prep any of this ahead?
The steak, onions, and peppers can be cooked in advance, then just reheat and assemble. Fries are best fresh, though—reheated fries just don't have the same vibe. - Where did you find your favorite cheese?
Oh! I order from Murray's Cheese sometimes, or just grab what's on sale at my local supermarket. Here's a handy cheese guide I like: Serious Eats on Melting Cheeses.
I realize I got a bit sidetracked there (did I mention the time I tried to make a low-carb version and ended up with basically a salad with steak and cheese?), but—seriously—just give these a try. They're the kind of messy, satisfying food that makes any day better, even if you don't get all the steps "right." Enjoy!
Ingredients
- 1 lb frozen French fries
- 8 oz ribeye steak, thinly sliced
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1 cup shredded provolone cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
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1Preheat oven to 425°F (220°C). Spread frozen French fries on a baking sheet and bake according to package instructions until golden and crispy.
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2While fries are baking, heat olive oil in a large skillet over medium-high heat. Add sliced onions and green bell pepper, sauté for 3-4 minutes until softened.
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3Add thinly sliced ribeye steak to the skillet. Season with salt and black pepper. Cook for 3-4 minutes, stirring occasionally, until steak is browned and cooked through.
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4Remove fries from the oven and transfer to an oven-safe serving dish. Top evenly with the cooked steak, onions, and peppers.
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5Sprinkle shredded provolone cheese over the top. Return to the oven and bake for 5 minutes, or until cheese is melted and bubbly.
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6Serve immediately while hot. Enjoy your Philly Cheesesteak Fries!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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