Description
This Philly Cheesesteak Fries recipe combines crispy crinkle-cut fries topped with a savory ribeye steak, sautéed peppers and onions, and a rich, creamy cheese sauce made with American and Parmesan cheeses. A delicious twist on classic Philly cheesesteak served as a hearty appetizer or main dish.
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 the Steak: Place the ribeye steak in the freezer for about 20 minutes to firm it up. Once firm, slice the steak into thin 1/8 inch strips. Toss the sliced steak in 1 tablespoon of oil and set aside.
- Cook the Fries: Prepare the frozen crinkle-cut fries according to the package instructions until crispy and golden. Keep the fries warm while preparing other components.
- Make the Cheese Sauce: In a saucepan, melt the butter over medium heat. Add the flour and whisk to form a roux. Gradually pour in the warmed milk while whisking constantly, cooking until the sauce thickens. Slowly add the cubed American cheese and shredded Parmesan, stirring until fully melted and smooth. Season with salt and ground pepper. Keep the sauce warm.
- Cook Meat and Vegetables: Heat 1 tablespoon of oil in a skillet over medium-high heat. Sear the ribeye strips until browned then remove and set aside. In the same skillet, sauté the sliced green bell pepper and onion until caramelized and soft. Return the steak to the pan and cook together until the meat is caramelized and heated through. Remove from heat.
- Assemble the Fries: Spread the cooked fries on a serving platter. Evenly distribute the steak, pepper, and onion mixture over the fries. 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 ensure efficient workflow and avoid overcooking.
- Ribeye steak is recommended for its marbling and tenderness, but sirloin or top round are suitable alternatives.
- Serving the dish on parchment paper-lined sheet pans can help with easy cleanup and presentation.
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
