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If you like a classic Philly cheesesteak, then you will love these loaded cheesesteak fries with tender beef, sautéed peppers and onions, and lots of melty cheese. Thanks to pre-made frozen fries, this recipe is a super easy snack idea for movie nights, hanging out with friends, or game day. And like my Philly cheesesteak sliders, this recipe is always a fan favorite!

A pan of loaded Philly cheesesteak fries next to glasses of beer, a yellow linen, and white bowls of cheese sauce, peppers, and roasted veggies on an orange marble counter.

When I was a kid, if I got to pick a restaurant, it was always this place called Steiner’s, and I always ordered the cheesesteak. Back then, smoking in restaurants was still legal in Vegas, which is honestly so wild to think about now lol. Did the cigarette smoke make the cheesesteak taste better? I don’t know, but to this day, I think about that sandwich regularly.

And listen, I know, I know, classic Phillies don’t have peppers and cheddar and what have you. I’m not trying to piss off any Philadelphians here, I promise! But, this is always how I ate them growing up and I really love the peppers, I’m sorryyyy.

All that to say, these fries are the best of all worlds. Along with my hot honey buffalo wings, this app is one of my favorite game day snacks. Although, I also love making it for game nights or casual parties.

For this recipe, you will need shaved beef. You can buy this at most grocery stores or even Trader Joe’s. But if you can’t find it, here’s a trick I learned in culinary school. Just freeze a ribeye steak for an hour or so, until it’s firm. Then, use a super sharp knife to slice it very thinly against the grain. Good to go!

Customize the toppings

White and brown bowls of sliced beef, peppers and onions, cheese, spices, butter, oil, Worcestershire, and frozen fries on an orange stone counter.

I like to top these fries with beef, peppers, onions, and a mix of cheeses. Usually sharp cheddar and provolone for flavor, and Colby Jack for melty-ness! But you can use just 1-2 cheeses if you like.

For more of a “classic” Philly, skip the peppers and use American cheese. If you’re a Cheez Whiz person, feel free to use that too, but make sure to serve it on the side. Otherwise, the Whiz will make the fries soggy!

Cast iron directions

A skillet of onions and peppers on an orange table.
Heat some oil in a large skillet. Add the onions and peppers.
A skillet of sauteed onions and peppers on an orange counter.
Sauté the veggies until they’re softened & caramelized.
A skillet of shaved beef on an orange counter.
Then, brown the meat in the pan. Add the spices & Worcestershire.
A black pan of meat, veggies, and cheese for cheesesteak fries on a tan counter.
Mix in the onions, peppers, and a handful of cheese. Cook on low heat until it’s hot and melty!
A pan of fries and cheese on a tan counter.
Layer the fries and remaining cheese on a sheet pan. Broil on HIGH until the cheese is melted.
A pan of loaded Philly cheesesteak fries on an orange counter next to a yellow linen, glasses of beer, and white bowls of cheese sauce, pepperoncinis, and sauteed peppers.
Top the cheese fries with the hot beef and veggie mixture. Serve immediately and enjoy!

Blackstone tip

I’ve made the beef and veggie topping on the Blackstone many times, and it works great! As you’re browning the beef, make sure to use a spatula to chop it up into bite-sized pieces for easy eating.

A hand reaching for fries on a pan of loaded cheesesteak fries next to glasses of beer, a yellow linen, and white bowls of pepperoncinis, cheese sauce, and roasted veggies on an orange stone counter.

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Sheet Pan Philly Cheesesteak Loaded Fries

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
These cheesesteak fries are inspired by a classic Philly cheesesteak, loaded up with tender beef, sautéed onions and peppers, and plenty of melty cheese! Even better, they come together on a sheet pan so it's super easy to feed a crowd for parties and game days. Enjoy them as-is or with ranch, Cheez Whiz, or pepperoncinis!
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Ingredients

  • 2 pounds frozen french fries (900 grams)
  • 1 Tablespoon avocado oil (15 milliliters)
  • 1 small green bell pepper, de-seeded and thinly sliced
  • 1 small red bell pepper, de-seeded and thinly sliced
  • 1 small brown onion, peeled and thinly sliced
  • Kosher salt and freshly-ground black pepper, to taste
  • 1 Tablespoon unsalted butter (15 grams)
  • 14 ounces shaved steak, see notes (400 grams)
  • 1 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • 4 ounces provolone cheese, roughly chopped, divided (115 grams)
  • 1 1/2 cups freshly-shredded sharp cheddar cheese, loosely packed, divided (120 grams)
  • 1 1/2 cups freshly-shredded Colby Jack cheese, loosely packed, divided (120 grams)
  • Chopped fresh chives, for serving – optional
  • Pepperoncinis, cheese sauce, ranch, etc. for serving

Equipment

  • 1 sheet pan
  • Cast iron skillet

Instructions 

  • Bake the fries until they're crispy according to the package directions.
  • Meanwhile, heat the avocado oil in a cast iron skillet or large skillet over medium-high heat. Once the oil is shimmering, add the sliced bell peppers and onions. Season with Kosher salt and black pepper, to taste. Sauté, stirring often, until the veggies are softened and starting to caramelize on the edges. Spoon the sautéed vegetables into a bowl and set aside.
  • Return the pan to the heat. Melt the butter in the hot skillet and add the steak. Using a spatula, chop the steak into bite-sized pieces, sautéeing just until the steak is no longer pink and has some brown bits on the edges. Stir in the garlic powder, Worcestershire sauce, and salt and pepper, to taste.
  • Reduce the heat to medium-low. Add the peppers and onions back to the pan. Then, add about a quarter of the provolone, sharp cheddar, and Colby Jack cheeses (a small handful of each). Stir constantly until the filling is melty and well combined. Keep warm over low heat, stirring often.
  • Once the fries are baked and crispy, line a sheet pan with parchment paper and set the broiler to HIGH. Spread half of the baked fries on the prepared sheet pan, and sprinkle half of the remaining cheeses on top. Repeat with the remaining fries and cheeses, so you have two layers total.
  • Broil the fries until the cheese is melty, about 2-3 minutes. Keep a close eye so it doesn't burn! Then, top the fries with the warm beef-veggie mixture and garnish with chopped chives, if using. Serve immediately with pepperoncinis, cheese sauce, and/or ranch on the side. Enjoy!

Notes

I like shoestring-style fries so they stay nice and crispy. But feel free to use crinkle cut or steak fries if you like.
If you can’t find shaved steak, slice it yourself! Freeze about 14 ounces (400 grams) of ribeye, sirloin, or flank steak for 30-60 minutes, until firm. Then, use a sharp knife to slice the steak as thinly as possible against the grain.
Feel free to use more cheese for extra cheesy fries! You can also stick to 1-2 cheeses if you don’t want to buy a bunch of different kinds.
For traditional Philly-style fries, leave out the bell peppers and replace the cheddar and Colby Jack cheeses with American cheese.
You can also make the meat-veggie mixture on a Blackstone, it works great!
Cuisine: American
Course: Appetizer
Author: Sara Lynn Hunt Broka
Serving: 1serving, Calories: 340kcal, Carbohydrates: 21g, Protein: 18g, Fat: 20g, Saturated Fat: 8g, Cholesterol: 36mg, Sodium: 584mg, Potassium: 504mg, Fiber: 1.5g, Sugar: 2g, Calcium: 278mg, Iron: 0.4mg
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