Description
Okay, so you know how sometimes you want a Philly cheesesteak but you also want loaded fries, and your brain just can’t decide which craving is stronger? Well, congratulations, because this dish is basically the answer to that beautifully chaotic internal debate. We’re talking about crispy, golden fries topped with perfectly seasoned steak strips, caramelized onions and peppers, and a blanket of melted cheese that’ll make you question every other loaded fry situation you’ve ever encountered.
Ingredients
For the Fries:
- 2 lbs frozen thick-cut fries (or 3 lbs russet potatoes if you’re feeling ambitious)
- 2 tbsp olive oil (if making fresh)
- 1 tsp salt
- 1/2 tsp garlic powder
For the Philly Steak Situation:
- 1.5 lbs ribeye or sirloin, sliced paper-thin (ask your butcher to do this)
- 2 tbsp olive oil
- 1 large onion, sliced thin
- 1 large green bell pepper, sliced
- 1 large red bell pepper, sliced (because color matters)
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp cayenne (optional but recommended)
For the Cheese Sauce Magic:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups whole milk, warmed
- 8 oz American cheese, cubed (don’t judge, it melts perfectly)
- 4 oz sharp cheddar, shredded
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
For the Finishing Touches:
- 1/4 cup fresh parsley, chopped
- 2 green onions, sliced
- Hot sauce (for those who like to live dangerously)
- Extra cheese for sprinkling (because more is more)
Instructions
Preheat your oven to 450°F. If using frozen fries, spread them on a large baking sheet and bake according to package directions until golden and crispy. If making fresh: Cut potatoes into thick fries, toss with oil and seasonings, bake for 25-30 minutes, flipping once. Keep them warm in a low oven while you work on the toppings.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sliced onions and cook for 5-7 minutes until they start to caramelize. Add bell peppers and cook another 5-6 minutes until softened. Add garlic and cook for 1 minute until fragrant. Season with salt and pepper, then remove to a plate.
In the same skillet, heat remaining olive oil over medium-high heat. Add sliced steak and season with salt, pepper, paprika, and cayenne. Cook for 2-3 minutes, stirring frequently, until just cooked through. Don’t overcook — we want tender, not chewy. Add the cooked vegetables back to the pan and toss to combine.
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to eliminate raw flour taste. Gradually whisk in warm milk, going slow to prevent lumps. Cook, stirring constantly, until thickened (about 3-4 minutes). Remove from heat and whisk in American cheese until smooth. Add cheddar cheese, garlic powder, and onion powder. Season with salt and pepper to taste.
Spread hot fries on a large platter or individual plates. Top with the steak and pepper mixture, distributing evenly. Drizzle that gorgeous cheese sauce all over everything. Don’t be shy — we want every fry coated in cheesy goodness.
Sprinkle with fresh parsley and green onions for color and freshness. Add hot sauce on the side for people who want some heat. Maybe throw on some extra shredded cheese because we’re not here to play games. Serve immediately while everything is hot and melty.
Notes
Steak Slicing: Freeze the steak for 30 minutes before slicing — it’ll be much easier to get thin slices.
Fry Perfection: Don’t overcrowd the pan when making fresh fries — they’ll steam instead of crisp.
Cheese Sauce Smooth: Add cheese off the heat to prevent it from getting grainy and sad.
Assembly Speed: Work fast once everything’s cooked — nobody wants cold loaded fries.
Serving Size: These are rich — a little goes a long way.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: ~685 kcal
- Fat: ~42g
- Carbohydrates: ~48g
- Protein: ~35g