Description
A delicious twist on classic loaded fries, this Philly Cheesesteak Loaded Fries recipe combines crispy baked russet potatoes topped with tender ribeye steak, sautéed onions and bell peppers, and melted provolone and mozzarella cheese. Perfect as a hearty appetizer or a satisfying main dish, it’s garnished with fresh parsley for a vibrant finish.
Ingredients
Scale
Fries
- 4 large russet potatoes, cut into fries
- 2 tablespoons olive oil
- Salt and pepper, to taste
Steak and Vegetables
- 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
- Prepare and Bake Fries: Preheat the oven to 425°F (220°C). Spread the cut fries evenly onto a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 25-30 minutes, flipping halfway through, until crispy and golden brown.
- 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 browned. Remove the steak from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add a little more olive oil if needed. Sauté the sliced onions and bell peppers for 5-7 minutes until they soften and caramelize.
- Add Flavors: Stir in the minced garlic, Worcestershire sauce, and soy sauce, cooking for another 2-3 minutes until fragrant. Return the cooked steak to the skillet and toss everything together to combine well.
- Assemble Loaded Fries: Once fries are done baking, remove them from the oven and layer the steak and vegetable mixture evenly over the top.
- Add Cheese and Melt: Sprinkle shredded provolone and mozzarella cheese over the steak and fries. Return the baking sheet to the oven for an additional 5 minutes or until the cheese is fully melted and bubbly.
- Garnish and Serve: Remove from the oven, garnish with chopped fresh parsley, and serve immediately for a comforting and flavorful dish.
Notes
- For extra crispiness, soak cut fries in cold water for 30 minutes before baking to remove excess starch.
- Use a mandoline slicer to thinly slice steak and vegetables for even cooking.
- Feel free to substitute ribeye with sirloin or flank steak if preferred.
- Customize toppings by adding jalapeños or mushrooms for added flavor.
- Leftovers can be refrigerated and reheated in the oven to maintain crispiness.
