These loaded Philly Cheesesteak Fries are made up of crispy waffles fries piled with sauteéed peppers and onions, tender steak, and melty provolone cheese!
We all know how much I love a good tailgating snack. And these Philly cheesesteak fries are perfect for tailgating! They’re a super quick and easy version of the classic Philly cheesesteak sandwich. They require just 5 ingredients and can be cooked in 30 minutes!
Get ready to bring the genius of Philly to the world of fries!
What is traditionally on a Philly cheesesteak?
A traditional Philly cheesesteak sandwich is made up of thinly sliced ribeye steak, onion, and peppers served on a hoagie roll with American cheese, provolone cheese, and cheese whiz.
This Philly cheesesteak fries recipe contains many of the flavors we love about Philly cheesesteak all piled on top of a platter of crispy waffle fries!
What you need to make this recipe
- Frozen Waffle Fries – I like using waffle fries in this recipe because they’re wide enough to hold the toppings.
- Steak – you’ll need 8 ounces of ribeye steak for this recipe.
- Salt – coats the outside of the steak to enhance flavor.
- Green Bell Pepper and Onion – be sure to slice the pepper and onion thinly.
- Worcestershire Sauce and Black Pepper – used to add flavor to the veggies.
- Provolone Cheese – the classic Philly cheesesteak cheese. I recommend shredding it yourself so the texture is better.
- Condiments – I use mayo and ketchup for serving but use whatever condiments you like.
How to make Philly cheesesteak fries
Divide the fries equally between two baking sheets in a single layer. Bake until golden brown.
Season the steak with salt, then cook in a cast-iron skillet to brown. Remove and wrap in foil.
In the same skillet, cook sliced onion and peppers until caramelized. Add the Worcestershire sauce and black pepper. Cover and cook until tender.
Slice the steak into thin strips and set the oven to broil.
Arrange a layer of fries on the pan, top with ¼ of the cheese, ¼ of the steak, and ¼ of the peppers and onions. Broil for 1 minute to melt the cheese.
Remove and pile the rest of the fries on top. Cover in remaining cheese, steak, and peppers and onions. Broil again for another 2-3 minutes.
What fries to use
For Philly cheesesteak fries, you can use any type of French fry. However, I prefer to use waffle fries!
With standard fries, you have to really rely on your fork to pick up all the tasty bits. Waffle fries create a little platform that you can pile everything on top of!
What is the best meat for Philly cheesesteak?
The traditional cut of beef used for Philly cheesesteak sandwiches is ribeye steak, so that’s what we’re using for these fries!
If you’d rather use another cut of beef, that’s totally fine too!
What kind of cheese is on a Philly cheesesteak?
Traditionally, Philly cheesesteak sandwiches are made using a combination of cheese whiz, provolone, and American cheese.
I keep it simple and just use shredded provolone in this recipe, but feel free to add on other cheeses if you want.
How to store
Once the fries are cooked and the toppings are added, this dish should be served immediately. However, leftover steak and veggies will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. To reheat, thaw in the fridge if frozen, then microwave or warm on the stove until heated through.
More tailgating inspiration
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Philly Cheesesteak Fries
- 10-12″ Cast Iron Skillet or other oven safe skillet
- Baking sheet
- 1 24 oz package frozen waffle fries
- 8 oz rib eye steak
- ½ green bell pepper seeded and sliced thin
- ½ onion sliced thin
- 2 tablespoon Worcestershire sauce
- 8 oz provolone cheese shredded
- Ground black pepper
- Mayo Ketchup or other desired condiments
Bake the Fries
- Preheat oven as instructed for the fries.
- Arrange two baking sheets and divide the fries equally between the two in a single layer. Bake until golden brown and cooked through.
Cook the Steak
- Meanwhile, season the steak liberally with salt.
- Preheat a heavy-duty cast-iron skillet, to medium heat.
- Cook the steak, 2 to 3 minutes a side, until a great crust forms and it pulls back without any resistance.
- Remove the steak and wrap in foil.
- In the same skillet, toss in the peppers and onions. Allow to caramelize for 3 to 5 minutes.
- Add the Worcestershire sauce, black pepper, and cover. Cook until tender, about 5 minutes longer.
- Slice the steak into paper thin strips.
Build the loaded Philly Cheesesteak Fries
- Remove the fries from the oven and set to broil.
- Arrange a layer of fries on the pan, top with ¼ of the cheese, ¼ steak, peppers and onions. Set under the broiler for 1 minute just to melt the cheese.
- Carefully remove and pile the rest of the fries on top.
- Cover in the remaining peppers, onions, steak and cheese.
- Place under the broiler one more time for 2 to 3 minutes, until the cheese has melted.
- Remove and allow the pan to cool to the touch placing safely but allowing guests to serve themselves from the warm platter of cheesy fries.
See the Web Store for Philly Cheesesteak Fries