Description
Philly Cheesesteak Fries combine crispy crinkle-cut fries topped with tender, caramelized ribeye steak, sautéed green peppers and onions, and a rich, creamy cheese sauce made with American and Parmesan cheeses. This indulgent dish is perfect for sharing as a hearty appetizer or main course.
Ingredients
Scale
Cheese Sauce
- 1 tablespoon butter
- 1 tablespoon flour
- 2 cups milk, warmed
- 8 ounces white American cheese, cubed
- 1/4 cup Parmesan cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper (white or black)
Cheesesteak Fries
- 1 pound ribeye steak
- 2 tablespoons oil, divided
- 1 medium green bell pepper, sliced 1/8 inch thick
- 1 medium onion, sliced 1/8 inch thick
- 1 bag frozen crinkle-cut fries
Instructions
- Prep Steak: Place the ribeye steak in the freezer for about 20 minutes until firm. Once firm, slice it thinly into 1/8 inch strips. Toss the sliced steak with 1 tablespoon of oil and set aside.
- Cook Fries: Prepare the frozen crinkle-cut fries according to the package instructions. Keep them warm after cooking.
- Make Cheese Sauce: In a saucepan, melt butter over medium heat. Add flour and whisk to form a roux. Gradually whisk in the warmed milk and continue cooking until the sauce thickens. Slowly add the cubed American cheese and shredded Parmesan, stirring until fully melted and smooth. Season with salt and pepper. Keep warm.
- Cook Meat, Peppers, and Onions: Heat 1 tablespoon oil in a skillet over medium-high heat. Sear the steak strips until browned and caramelized, then remove and set aside. In the same skillet, add the sliced green peppers and onions and sauté until they become soft and caramelized. Return the steak to the skillet and cook together until everything is well caramelized. Remove from heat.
- Assemble Fries: On a serving platter, spread the cooked fries evenly. Top with the steak, peppers, and onions mixture. Pour the warm cheese sauce generously over the top. Serve any remaining cheese sauce on the side for dipping.
Notes
- Prep all ingredients before cooking to avoid overcooking the steak or vegetables.
- Ribeye steak is recommended for its tenderness, but sirloin or top round cuts can also be used.
- For easy cleanup, serve on a parchment paper-lined sheet pan.
- Warming the milk before adding helps prevent lumps in the cheese sauce.
- Use white or black ground pepper according to preference; white pepper maintains a cleaner sauce appearance.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 100 mg
