Philly steak cheese fries

Philly steak cheese 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.



  • 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.


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.


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.


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