Description
These Philly Cheesesteak Loaded Fries combine crispy oven-baked russet potatoes with a savory sauté of thinly sliced ribeye steak, caramelized onions, bell peppers, and a garlic-infused Worcestershire and soy sauce mixture. Topped with melted provolone and mozzarella cheese, and garnished with fresh parsley, this dish offers a delicious twist on the classic Philly cheesesteak served as a hearty loaded fries appetizer or meal.
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 fries evenly on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 25-30 minutes, flipping halfway through, until the fries are crispy and golden brown.
- Cook the steak: While the fries bake, heat a large skillet over medium-high heat. Add the thinly sliced ribeye steak and cook for 2-3 minutes, stirring occasionally until browned. Remove the steak from the skillet and set aside.
- Sauté onions and peppers: In the same skillet, add a little more olive oil if needed. Add the thinly sliced onions and bell peppers and sauté for 5-7 minutes until softened and caramelized, developing deep flavor.
- Add garlic and sauces: Stir in minced garlic, Worcestershire sauce, and soy sauce. Cook for an additional 2-3 minutes, stirring until fragrant. Return the browned steak to the skillet and toss well to combine all ingredients.
- Assemble loaded fries: Once the fries are done baking, remove them from the oven. Evenly spread the steak and vegetable mixture over the fries.
- Add cheese and melt: Sprinkle shredded provolone and mozzarella cheese evenly on top. Return the baking sheet to the oven for another 5 minutes or until the cheese has melted and is bubbly.
- Garnish and serve: Remove from oven, garnish with freshly chopped parsley, and serve hot for a delicious Philly cheesesteak loaded fries experience.
Notes
- For crispier fries, soak cut potatoes in cold water for 30 minutes before baking and dry thoroughly.
- Use ribeye or any tender cut of beef that slices thinly for authentic flavor and texture.
- You can substitute provolone with American cheese for a more traditional Philly cheesesteak taste.
- Adjust the soy and Worcestershire sauce amounts to taste depending on salt preference.
- This recipe works well with both oven-baked or air-fried fries if you prefer to use an air fryer.
