Ok, can I say something before we get into explaining the deliciousness pictured here?
By now you’ve realized I like food. [I mean, if a food blog isn’t evidence enough…]
But often what I cook isn’t, well, a completely “authentic” recipe.
Sometimes I take shortcuts (like using a seasoning packet).
Sometimes I recreate a restaurant recipe.
Sometimes I take a beloved regional sandwich and turn it into a delicious, cheesy mess.
And that’s what these Philly Cheesesteak Fries are.
Gooey and delicious.
Finger food only for the brave.
Pile a portion onto a plate and eat with a fork for the more dainty of us.
And they’d probably cause a Philadelphian to melt in shame at my audacity.
I don’t know why I wanted to combine cheesesteak and cheese fries into one, but I have to say, I’m really happy I did.
I’m also pretty certain if you add these to your Super Bowl feast, there’s going to be some others who are really happy about it, too.
Oh, and a note on the fries: You really want to use the Ore-Ida Extra Crispy Golden Crinkles. Crinkle Cut is essential for catching all the cheesy goodness and these particular fries are much heartier than other brands I’ve tried.Print
Philly Cheesesteak Fries
A savory steak, pepper, & onion mixture coated in a creamy, cheesy sauce all resting on a mound of crispy crinkle-cut fries. Philly Cheesesteak Fries can be shared with friends at your Super Bowl gathering or, if you’re like me, you just make them for dinner. | eatatkates.com
- Yield: 10
- Category: Appetizer
- 1 tablespoon butter
- 1 tablespoon flour
- 2 cups milk, warmed
- 8 ounces white american cheese, cubed
- 1/4 cup parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper (white or black)
- 1 bag frozen crinkle-cut fries
- 1 pound ribeye steak (see note)
- 2 tablespoons oil, divided
- 1 medium green bell pepper, sliced 1/8″ thick
- 1 medium onion, sliced 1/8″ thick
- 1 recipe Cheese Sauce
- Place steak in freezer for about 45 minutes. Once firm, slice into thin 1/8″ strips, the thinner the better, really. Coat in 1 tablespoon oil and set aside.
- Cook fries per package instructions; keep warm.
- Melt butter in medium saucepan.
- Once bubbling has subsided add flour and cook for 1-2 minutes until light brown.
- Slowly add warm milk to butter-flour mixture, stirring constantly. Cook 4-5 minutes until thickened.
- Remove from heat and slowly mix in cubed cheese until melted.
- Cover and cook on the lowest heat possible until it fully incorporates, stirring periodically. Keep warm.
Meat, Pepper, & Onion Mixture
- Preheat large saute pan over high heat.
- Add meat to pan and cook, over high heat, until no longer red.
- Remove from pan and set aside.
- Return pan to heat, add additional oil (if necessary), and add the peppers and onions.
- Cook, stirring often, until peppers are softened and onions are browned.
- Return meat to pan, stirring into the pepper and onion mixture.
- Cook until meat, peppers, & onions are caramelized. Remove from heat.
Assembling the Fries
- Place cooked fries on a platter or sheet pan (see note).
- Scoop meat mixture over fries.
- Pour half of cheese sauce over fries and meat.
- Serve remaining sauce on the side.
Since the meat and vegetables are cooked over high heat, I recommend having everything prepped and ready to go before you heat your saute pan. This will reduce the chances of accidentally overcooking any of the components.
I prefer ribeye steak, but you could substitute sirloin, top round, or even ground beef for the ribeye.
I cook the fries on a parchment paper-lined sheet pan and serve the whole thing directly from the pan.