Take everything you love about a classic Philly cheesesteak—tender, thinly sliced beef, caramelized onions, melty provolone or Cheez Whiz—and imagine it layered generously over a bed of golden, seasoned fries. This over-the-top dish marries crunchy and gooey textures with savory satisfaction. Each bite is an explosion of garlicky fries, juicy steak, and creamy cheese sauce—comfort food decadence with an edge of street-food swagger. The beauty? You can build it your way. Add bell peppers for color and sweetness, swap cheeses for your favorite melt, or even go fusion with a spicy kick.
Ingredients:
For the Fries:
- 1 bag (about 26 oz) frozen thick-cut fries or homemade potato wedges
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
For the Steak Filling:
- ¾ lb ribeye steak (or sirloin), thinly sliced against the grain
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 small green bell pepper, thinly sliced (optional)
- 1 small red bell pepper, thinly sliced (optional)
- 1 clove garlic, minced
- ½ teaspoon Worcestershire sauce
- Salt and pepper, to taste
For the Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk (preferably whole milk)
- 1 cup shredded provolone cheese OR processed cheese like Cheez Whiz for a classic feel
- ¼ teaspoon Dijon mustard (optional, enhances flavor)
- Salt and pepper, to taste
Optional Toppings:
- Sliced jalapeños
- Chopped parsley or green onions
- Pickled red onions
- Crumbled bacon
- Drizzle of hot sauce
Instructions:
- Cook the Fries:
Preheat your oven according to the instructions on the frozen fries package (usually 425°F/220°C). Toss fries in a bowl with olive oil, garlic powder, smoked paprika, and a touch of salt and pepper. Spread them out on a lined baking sheet and bake until golden and crispy—around 25–30 minutes. Flip halfway through for even crisping. - Sear the Steak:
While the fries are baking, heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced ribeye and season with salt and pepper. Sear for 2–3 minutes until just browned and tender. Remove the steak and set aside. - Sauté the Veggies:
In the same skillet, add sliced onions and bell peppers. Cook over medium heat until soft and caramelized—about 8–10 minutes. Add garlic and Worcestershire sauce and cook another minute. Return the steak to the skillet, toss everything together, and keep warm on low heat. - Make the Cheese Sauce:
In a saucepan over medium heat, melt butter and whisk in flour to create a roux. Cook for 1–2 minutes, then slowly whisk in the milk until smooth. Simmer for a few minutes until the sauce thickens. Lower the heat and stir in cheese and Dijon mustard until completely melted and velvety. Season with salt and pepper. Keep warm—add a splash more milk if it gets too thick. - Assemble Like a Pro:
Pile the hot, crispy fries onto a serving platter or shallow dish. Layer on the steak and veggie mixture. Drizzle generously with the cheese sauce, letting it cascade into all the crispy corners. If you’re feeling dramatic (as one should with this dish), add extra toppings: jalapeños, bacon crumbles, a sprinkle of herbs, or hot sauce for a spicy finish.
Serving Suggestions:
Serve immediately while the cheese sauce is still molten and glorious. It’s best eaten hot, ideally with forks flying from every direction. These fries are hearty enough for a full meal, but they’re also perfect for sharing as a statement appetizer.
Pro Tips for Maximum Flavor:
- Partially freeze your steak before slicing to get paper-thin strips—essential for that Philly steak texture.
- Swap fries for waffle fries or seasoned potato wedges for added crunch and character.
- Want to prep ahead? Make the steak and cheese sauce in advance and reheat gently before assembling.
With your talent, My, imagine a plated version that layers these fries in a cast iron skillet for rustic drama, or a mini loaded fries cup with tropical hints like pineapple salsa. Want to explore a fusion version next—maybe with spicy Korean bulgogi or a smoky chipotle twist? Let’s build your signature version together!