Description
These Philly Cheesesteak Loaded Fries combine crispy oven-baked russet potatoes topped with savory, sautéed ribeye steak, caramelized onions, bell peppers, and a blend of melted provolone and mozzarella cheeses. Garnished with fresh parsley, this indulgent dish delivers all the flavors of a classic Philly cheesesteak in a fun, shareable loaded fries format—perfect as a hearty snack or main course.
Ingredients
Scale
Fries
- 4 large russet potatoes, cut into fries
- 2 tablespoons olive oil
- Salt and pepper, to taste
Steak and Veggies
- 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 bake fries. Preheat your oven to 425°F (220°C). Spread the cut russet potato fries evenly on a baking sheet. Drizzle them with olive oil and season with salt and pepper to taste. Bake the fries for 25-30 minutes, carefully flipping them halfway through cooking, until they become crispy and golden brown.
- Cook the ribeye steak. While the fries are baking, heat a large skillet over medium-high heat. Add the thinly sliced ribeye steak to the skillet and cook for 2-3 minutes, stirring occasionally until the steak is browned on all sides. Remove the cooked steak from the skillet and set it aside.
- Sauté onions and bell peppers. In the same skillet, add a little more olive oil if needed. Add the thinly sliced onions and bell peppers and sauté them for 5-7 minutes, stirring frequently, until they are softened and caramelized to bring out their natural sweetness.
- Add garlic and sauces. Add the minced garlic, Worcestershire sauce, and soy sauce to the skillet with the onions and peppers. Cook everything together for another 2-3 minutes, stirring until the garlic is fragrant and the sauces are well combined. Return the browned steak to the skillet and toss all the ingredients to mix thoroughly.
- Top fries with steak mixture. Once the fries are golden and crispy, remove them from the oven. Immediately layer the cooked steak, onion, and bell pepper mixture on top of the fries, spreading it out evenly over the surface.
- Add cheese and melt. Sprinkle the shredded provolone and mozzarella cheeses evenly over the assembled fries and steak mixture. Return the baking sheet to the oven and bake for an additional 5 minutes, or until the cheeses are fully melted and bubbly.
- Garnish and serve. Remove the loaded fries from the oven and sprinkle generously with freshly chopped parsley for a pop of color and freshness. Serve immediately while warm and enjoy!
Notes
- For extra crispy fries, soak the cut potatoes in cold water for 30 minutes before baking to remove excess starch.
- Thinly slicing the ribeye ensures quick, even cooking and tender bites.
- Use a sharp knife or a mandoline slicer for uniform fries and vegetable slices.
- Feel free to substitute provolone or mozzarella with your favorite melting cheeses like cheddar or Monterey Jack.
- Leftovers can be refrigerated and reheated in the oven to maintain crispiness.
