Quick Recipe Version (TL;DR)
Quick Ingredients
- 28 oz frozen French fries
- 2 tbsp vegetable or canola oil, divided
- 1 lb ribeye or sirloin, very thinly sliced
- 1 tsp kosher salt, divided, plus more to taste
- 1/2 tsp black pepper, divided
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 8 slices provolone cheese (about 8 oz)
- Optional garnish: chopped fresh parsley, sliced green onions
Do This
- 1. Bake fries at 425°F (220°C) until crisp and golden, 20–25 minutes, flipping halfway.
- 2. While fries bake, heat 1 tbsp oil in a large skillet; sauté onions and peppers with 1/2 tsp salt until softened and lightly charred, 8–10 minutes. Stir in garlic for 30 seconds, then remove to a plate.
- 3. Pat steak dry, season with remaining salt and pepper.
- 4. In same skillet over high heat, add remaining 1 tbsp oil; sear steak in a single layer, 2–3 minutes, just until browned but still tender. Do not overcook.
- 5. Reduce oven to 400°F (205°C). Arrange hot fries in a large oven-safe skillet or baking dish.
- 6. Top fries with steak, then peppers and onions. Lay provolone slices over the top.
- 7. Bake 5–7 minutes (or broil 2–3 minutes) until cheese is fully melted and bubbly. Garnish and serve immediately.
Why You’ll Love This Recipe
- All the flavors of a classic Philly cheesesteak piled on top of crispy, golden fries.
- Uses simple, easy-to-find ingredients that come together in under an hour.
- Perfect for game day, casual entertaining, or a fun “junk food night” at home.
- Flexible recipe: use your favorite cut of steak, fries, and cheese style.
Grocery List
- Produce: 1 large yellow onion, 1 green bell pepper, 1 red bell pepper, 2 cloves garlic, optional fresh parsley or green onions
- Dairy: 8 slices provolone cheese (about 8 oz)
- Pantry: 28 oz frozen French fries, vegetable or canola oil, kosher salt, black pepper, optional crushed red pepper flakes
Full Ingredients
For the Fries Base
- 28 oz frozen French fries (shoestring or crinkle-cut both work)
For the Steak and Veggies
- 1 lb ribeye or top sirloin steak, very thinly sliced against the grain
- 2 tbsp vegetable or canola oil, divided
- 1 tsp kosher salt, divided, plus more to taste
- 1/2 tsp freshly ground black pepper, divided
- 1 large yellow onion, cut into thin half-moons
- 1 green bell pepper, seeds removed, thinly sliced
- 1 red bell pepper, seeds removed, thinly sliced
- 2 cloves garlic, minced
- Optional: 1/4 tsp crushed red pepper flakes for a slight kick
For the Cheesy Topping and Garnish
- 8 slices provolone cheese (about 8 oz), or an equal weight of shredded provolone
- Optional garnish: 2 tbsp chopped fresh parsley or sliced green onions
Step-by-Step Instructions
Step 1: Prep and Bake the Fries
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup. Spread the frozen French fries out in an even layer, making sure they are not piled too thickly so they can crisp properly.
Bake according to package directions, usually 20–25 minutes, flipping the fries halfway through. You want them deeply golden and crisp, since they will soften slightly when topped with steak and cheese. If your oven has a convection setting, use it for the crispiest texture.
Step 2: Slice the Steak and Vegetables
While the fries are baking, prep your steak and veggies. If your steak is not already thinly sliced, place it in the freezer for 20–25 minutes to firm up slightly, which makes it much easier to slice. Using a sharp knife, cut the steak into very thin slices against the grain.
Thinly slice the onion into half-moons. Remove stems and seeds from the bell peppers and slice them into thin strips. Mince the garlic. Pat the steak slices dry with paper towels so they sear nicely instead of steaming.
Step 3: Sauté the Peppers and Onions
Heat 1 tablespoon of the oil in a large heavy skillet (cast iron is ideal) over medium-high heat. Add the sliced onions and bell peppers along with 1/2 teaspoon of the kosher salt. Cook, stirring occasionally, until the onions are soft and starting to caramelize and the peppers have some charred edges, about 8–10 minutes.
Stir in the minced garlic (and crushed red pepper flakes if using) and cook for 30 seconds, just until fragrant. Transfer the peppers and onions to a plate and set aside. Do not wipe out the skillet; those browned bits will add flavor to the steak.
Step 4: Sear the Thin-Sliced Steak
Season the sliced steak with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Increase the heat under the skillet to high. Add the remaining 1 tablespoon oil.
When the oil is shimmering and just starting to smoke, add the steak in an even layer. Avoid overcrowding; cook in two batches if needed. Sear without moving for 1–2 minutes, then toss and cook another 1–2 minutes until mostly browned but still tender and slightly pink in spots. Do not overcook; thin steak can go from tender to tough quickly.
Taste and adjust seasoning with a bit more salt and pepper if desired. Remove the skillet from the heat.
Step 5: Assemble the Loaded Fries
Reduce the oven temperature to 400°F (205°C). If your skillet is oven-safe and large enough, you can build the dish right in it; otherwise, transfer everything to a large baking dish (9×13 inches or larger).
Arrange the hot, crispy fries in the bottom of the skillet or baking dish. Spread the seared steak evenly over the top. Spoon the sautéed peppers and onions over the steak, distributing them so every bite gets some veggie goodness.
Step 6: Add the Provolone and Melt
Layer the provolone slices over the top, slightly overlapping them to cover as much of the surface as possible. For extra cheesiness, you can tuck a few slices down between the fries and steak.
Place the skillet or baking dish in the 400°F (205°C) oven for 5–7 minutes, just until the cheese is fully melted and starting to bubble. For extra browning, switch the oven to broil for the last 1–2 minutes, watching very closely so the cheese does not burn.
Step 7: Garnish and Serve Hot
Carefully remove the loaded fries from the oven. Let them sit for 2–3 minutes to settle slightly; this makes them easier to serve while still very gooey. Sprinkle with chopped fresh parsley or sliced green onions for a pop of color and freshness.
Serve immediately, straight from the skillet or dish, with plates and forks. These are best enjoyed hot, while the fries are crisp and the provolone is stretchy and melty.
Pro Tips
- Slice steak very thin: Partially freezing the steak makes it much easier to slice paper-thin, which keeps it tender and true to a Philly cheesesteak texture.
- Do not crowd the pan: Sear the steak in batches if necessary so it browns instead of steaming.
- Get the fries super crisp: Bake them until they are a bit darker than you would normally like; they will soften slightly when topped with steak and cheese.
- Use an oven-safe skillet: Building and serving everything in a cast iron skillet keeps the fries hot and makes for a great presentation.
- Adjust the cheese to taste: If you love things extra cheesy, add a handful of shredded provolone or mozzarella under the slices.
Variations
- Cheese whiz style: Swap some or all of the provolone for warmed cheese sauce or Cheez Whiz drizzled over the top right before serving.
- Spicy version: Use pepper jack cheese, add sliced jalapeños with the peppers, and bump up the crushed red pepper flakes for more heat.
- Garlic-Parmesan fries base: Toss hot fries with 2 tbsp melted butter, 2 minced garlic cloves, and 1/4 cup grated Parmesan before assembling.
Storage & Make-Ahead
This dish is best enjoyed fresh, when the fries are crisp and the cheese is perfectly melted. However, you can prep components ahead:
Make-ahead: Slice the steak and vegetables up to 24 hours in advance and store them in separate airtight containers in the refrigerator. You can also sauté the peppers and onions ahead of time; reheat them in a skillet before assembling. Bake the fries just before serving so they stay crisp.
Leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F (190°C) oven for 10–15 minutes until hot and the fries re-crisp somewhat. The fries will not be as crisp as fresh, but the flavors will still be delicious. Microwaving is not recommended if you want to preserve any crispness.
Nutrition (per serving)
Approximate values for 1 of 4 servings: 780 calories; 42 g fat; 22 g saturated fat; 65 g carbohydrates; 6 g fiber; 7 g sugar; 34 g protein; 1,250 mg sodium. Exact values will vary depending on the brand of fries, cheese, and steak used.
