Description
Delicious Philly Cheesesteak Fries loaded with tender ribeye steak, caramelized bell peppers and onions, topped with a creamy homemade white American cheese sauce. Crispy crinkle-cut fries make the perfect base for this indulgent and hearty dish, perfect for a satisfying meal or game day snack.
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, then slice it thinly into 1/8 inch strips. Toss the sliced steak with 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 them warm.
- Make the Cheese Sauce: In a saucepan, melt the butter over medium heat. Add the flour and whisk to form a roux. Gradually whisk in the warm milk, continuing to cook and whisk until the sauce thickens. Slowly add in the cubed white American and shredded Parmesan cheeses, stirring until completely melted and smooth. Season with salt and ground pepper. Keep warm on low heat.
- Cook the Meat and Vegetables: Heat 1 tablespoon oil in a skillet over medium-high heat. Sear the ribeye strips until browned and caramelized; remove and set aside. In the same skillet, sauté the sliced green bell pepper and onion until soft and caramelized. Return the steak to the pan and cook together briefly until everything is well combined and caramelized. Remove from heat.
- Assemble the Cheesesteak Fries: Arrange the cooked fries on a serving platter. Top evenly with the caramelized steak and vegetable 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 you start cooking to prevent overcooking the steak and vegetables.
- Ribeye steak is preferred for tenderness and flavor, but sirloin or top round steak can be substituted.
- Serving the dish on parchment paper-lined sheet pans or trays makes cleanup easier.
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
