Sheet Pan Philly Cheesesteak Loaded Fries
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!
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!
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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