Description
A delicious and hearty twist on classic loaded fries, Philly Cheesesteak Loaded Fries combine crispy oven-baked russet potatoes topped with savory ribeye steak, caramelized onions and bell peppers, melted provolone and mozzarella cheese, and a touch of Worcestershire and soy sauce for authentic Philly cheesesteak flavor. Perfect for a satisfying appetizer or main dish.
Ingredients
Scale
Fries
- 4 large russet potatoes, cut into fries
- 2 tablespoons olive oil
- Salt and pepper, to taste
Steak Topping
- 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 & Garnish
- 1 cup provolone cheese, shredded
- 1 cup mozzarella cheese, shredded
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare and Bake Fries: Preheat your oven to 425°F (220°C). Spread the cut russet potato fries onto a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 25-30 minutes, flipping the fries halfway through to ensure even crisping, until they are golden brown and crispy.
- Cook the Steak: While the fries bake, heat a large skillet over medium-high heat. Add the thinly sliced ribeye steak and cook for 2-3 minutes, stirring occasionally until the steak browns. Remove the cooked steak from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add a bit more oil if needed. Sauté the thinly sliced onion and bell pepper for 5-7 minutes until they soften and caramelize, bringing out their natural sweetness.
- Add Flavorings and Combine: Add the minced garlic, Worcestershire sauce, and soy sauce to the skillet with the vegetables. Cook for another 2-3 minutes, stirring until fragrant. Return the cooked steak to the skillet and toss everything together to combine.
- Assemble Loaded Fries: When the fries are finished baking, remove them from the oven. Top the fries evenly with the steak, pepper, and onion mixture from the skillet.
- Add Cheese and Melt: Sprinkle both provolone and mozzarella cheeses over the assembled fries. Return the loaded fries to the oven and bake for an additional 5 minutes or until the cheese is melted and bubbling.
- Garnish and Serve: Remove the cheesy loaded fries from the oven and garnish with freshly chopped parsley. Serve immediately while hot and enjoy!
Notes
- For extra crispy fries, soak the cut potatoes in cold water for 30 minutes before baking and pat dry thoroughly.
- Use thinly sliced ribeye or sirloin for the best cheesesteak flavor and tenderness.
- Feel free to add jalapeños or hot sauce for a spicy kick.
- Leftover loaded fries can be reheated in the oven but may lose some crispness.
- To make it gluten-free, ensure Worcestershire sauce and soy sauce are gluten-free versions.
