Description

A delicious and indulgent recipe featuring crispy baked russet potato fries loaded with savory ribeye steak, caramelized onions, bell peppers, and melted provolone and mozzarella cheeses, topped with fresh parsley for a flavorful twist on classic Philly cheesesteak.

Ingredients

Fries

4 large russet potatoes, cut into fries
2 tablespoons olive oil
Salt and pepper, to taste

Steak and Toppings

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

Cheeses and Garnish

1 cup provolone cheese, shredded
1 cup mozzarella cheese, shredded
Fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Preheat and bake fries: Preheat your 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 the fries are 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 the meat is browned. Remove the steak from the skillet and set aside.
Sauté vegetables: In the same skillet, add a little more oil if necessary. Add the thinly sliced onions and bell peppers, cooking for 5-7 minutes until they become softened and caramelized.
Add garlic and sauces: Stir in the minced garlic, Worcestershire sauce, and soy sauce. Cook for another 2-3 minutes until the mixture is fragrant. Return the cooked steak to the skillet and toss to combine all ingredients thoroughly.
Assemble topped fries: Once the fries are finished baking, remove them from the oven and spread the steak, pepper, and onion mixture evenly over the fries.
Melt the cheese: Sprinkle shredded provolone and mozzarella cheeses on top, then return the baking sheet to the oven for about 5 minutes, or until the cheese is melted and bubbly.
Garnish and serve: Remove the loaded fries from the oven and garnish with freshly chopped parsley before serving.

Notes

For extra crispiness, soak the cut potatoes in cold water for 30 minutes before baking to remove excess starch.
You can substitute ribeye steak with sirloin or flank steak for a leaner option.
Use any favorite cheese blend if provolone and mozzarella are unavailable.
Serve with a side of ketchup or your favorite dipping sauce for added flavor.
Leftovers can be reheated in the oven to restore crispiness.