Description
This Philly Cheesesteak Fries recipe combines crispy crinkle-cut fries topped with tender, flavorful steak, sautéed peppers and onions, all smothered in a rich, cheesy sauce. Perfect as a hearty appetizer or indulgent main dish, it brings together classic Philadelphia flavors with crispy fry goodness in one satisfying plate.
Ingredients
Units
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Cheese Sauce
- 1 tablespoon butter
- 1 tablespoon flour
- 2 cups milk, warmed
- 8 ounces white American cheese, cubed
- 1/4 cup Parmesan cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper (white or black)
Cheesesteak Fries
- 1 pound ribeye steak (see note)
- 2 tablespoons oil, divided
- 1 medium green bell pepper, sliced 1/8″ thick
- 1 medium onion, sliced 1/8″ thick
- 1 bag frozen crinkle-cut fries
Instructions
- Prep the Steak: Place the steak in the freezer for about 20 minutes to firm up, making it easier to slice into thin strips. Once firm, slice into 1/8-inch thick strips. Toss the sliced steak with 1 tablespoon of oil and set aside.
- Cook Fries: Prepare the crinkle-cut fries according to the package instructions. Keep warm once cooked.
- Make Cheese Sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for about 1 minute. Gradually whisk in the warmed milk, continuing to whisk until the mixture thickens (about 3-5 minutes). Reduce heat to low and add the cubed American cheese and shredded Parmesan cheese, stirring until melted and smooth. Season with salt and pepper. Keep warm.
- Cook Meat and Vegetables: In a skillet or large pan, sear the steak strips over medium-high heat until browned and cooked through, about 3-4 minutes. Remove from pan and set aside. In the same pan, sauté sliced peppers and onions until caramelized, about 6-8 minutes. Return the cooked steak to the pan, toss everything together, and cook for an additional 2 minutes until heated through.
- Assemble the Dish: Spread the cooked fries on a large platter or plate. Top with the beef, peppers, and onions mixture. Pour the warm cheese sauce generously over the top. Serve immediately, with extra cheese sauce on the side if desired.
Notes
- Ensure the steak is thoroughly chilled before slicing for clean, thin strips.
- Keep the cheese sauce warm while assembling to prevent it from hardening.
- You can substitute the ribeye for sirloin or top round for a more economical option.
- Serve on parchment-lined sheet pans for easy cleanup and presentation.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 100mg
