Loaded Philly Cheesesteak Fries are the ultimate comfort food—crispy golden fries piled high with savory steak, sautéed peppers and onions, and melty cheese sauce. It’s everything I love about a Philly cheesesteak, but in a fun, shareable, fork-and-knife format. Perfect for game day, parties, or an indulgent dinner, this dish always disappears fast.
Why You’ll Love This Recipe
I love how these fries bring bold, cheesy, meaty flavor in every single bite. The crispy fries act as the perfect base for all the Philly cheesesteak goodness, and the gooey cheese sauce ties it all together. It’s a one-pan, crowd-pleasing dish that’s super satisfying but also easy to customize with what I have on hand. Whether I serve it as an appetizer or a main dish, it always gets rave reviews.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Frozen or homemade French fries
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Thinly sliced beef (ribeye or sirloin)
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Onion (sliced)
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Green bell pepper (sliced)
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Olive oil or butter
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Provolone cheese or cheese sauce
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Salt and black pepper
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Optional: mushrooms, jalapeños, garlic, shredded mozzarella or cheddar for extra topping
Directions
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I start by baking or frying the fries until golden and crispy, according to the package or recipe instructions.
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While the fries cook, I heat oil or butter in a skillet over medium-high heat.
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I sauté the sliced onions and peppers (and mushrooms if using) until softened and slightly caramelized.
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I add the thinly sliced beef to the skillet, season with salt and pepper, and cook until just browned and cooked through. I don’t overcook it to keep the meat tender.
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For the cheese, I melt provolone over the hot beef and veggies in the skillet or prepare a creamy cheese sauce separately.
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Once the fries are ready, I layer them on a large plate or baking tray, then pile the cheesesteak mixture over the top.
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I drizzle with cheese sauce or more melted cheese and serve immediately while everything is hot and melty.
Servings and timing
This recipe makes about 3 to 4 servings. It takes around 10 minutes to prep and 25 minutes to cook, so I have it ready in under 40 minutes.
Variations
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I switch out ribeye for chicken or ground beef depending on what I have.
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For a spicy kick, I add sliced jalapeños or a dash of hot sauce.
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I use waffle fries, curly fries, or sweet potato fries for a fun twist.
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For a more classic Philly vibe, I use Cheese Whiz instead of provolone.
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I top it with diced tomatoes, scallions, or pickled onions for extra flavor and color.
Storage/reheating
These fries are best eaten fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I spread everything on a baking sheet and bake at 375°F (190°C) for 10–15 minutes until hot and crispy again. The microwave works in a pinch, but the fries may lose their crispiness.
FAQs
What kind of beef works best for Philly cheesesteak fries?
I usually go with thinly sliced ribeye for the most authentic flavor and tenderness, but sirloin, flank steak, or even shaved beef all work well.
Can I make these fries ahead of time?
I prep the meat and veggies in advance, but I always cook the fries fresh so they stay crispy. I reheat the toppings and assemble everything just before serving.
What cheese should I use?
Provolone is my go-to for classic flavor, but I’ve also used mozzarella, white American cheese, or a homemade cheddar cheese sauce.
Can I make this vegetarian?
Yes. I swap the beef for sautéed mushrooms and use all the same seasonings. It still turns out super flavorful and satisfying.
How do I keep the fries from getting soggy?
I make sure the fries are super crispy before topping them, and I avoid adding too much liquid. I also serve immediately so they don’t sit too long.
Conclusion
Loaded Philly Cheesesteak Fries are everything I crave in one dish—crispy, cheesy, and packed with savory steak and veggies. Whether I’m serving a hungry crowd or treating myself to an epic comfort meal, this recipe always hits the spot. It’s fun, filling, and just the right amount of indulgent.
