Philly Fries Recipe

Prep Potatoes

Peel (optional) and cut russet potatoes into 1/4"–3/8" thick fries. Rinse in cold water until water runs clear to remove excess starch. Soak the cut fries in cold water for at least 30 minutes (or up to 2 hours) to firm them and remove more starch.

Dry & Season

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry. Toss with 1 tsp salt and 1/4 tsp black pepper.

Fry (or bake) the Fries

For deep-frying: heat vegetable oil in a deep pot to 325°F (163°C). Fry potatoes in batches for 3–4 minutes until slightly limp and pale; remove and drain on paper towels. Increase oil to 375°F (190°C) and fry again in batches for 2–3 minutes until golden and crisp. Drain and keep warm. For oven method: preheat oven to 450°F (230°C). Toss fries with 2 tbsp oil (substitute from oil quantity) and spread on a baking sheet in a single layer. Bake 20–30 minutes, flipping halfway, until crisp and golden.

Slice & Season Steak

If not pre-sliced, freeze ribeye for 20–30 minutes to firm, then slice thinly across the grain to about 1/8" thickness. Lightly season slices with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1 tsp Worcestershire sauce; toss to coat.

Sauté Vegetables

Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter. When butter foams, add sliced onion and bell peppers. Sauté, stirring occasionally, for 5–7 minutes until softened and edges begin to caramelize. Add 1 tsp minced garlic during the last 30 seconds and stir to combine. Remove vegetables to a bowl and keep warm.

Cook Steak

Return the skillet to high heat. Add a light drizzle of oil if needed. Add the thin ribeye slices in a single layer (work in two quick batches if necessary) and sear for about 30–60 seconds per side until just browned — do not overcook; the slices should remain tender. Return the sautéed vegetables to the skillet and toss with the steak for 30 seconds to combine and heat through. Remove from heat and keep warm.

Make Roux

In a small saucepan over medium heat, melt 2 tbsp unsalted butter. Whisk in 2 tbsp flour and cook for 1–2 minutes, whisking, until the raw flour smell is gone and mixture is bubbly but not browned.

Add Milk & Thicken

Gradually whisk in 1 cup whole milk until smooth. Continue to cook, whisking, for 3–5 minutes until the sauce thickens to a loose gravy consistency.

Finish Cheese Sauce

Lower heat to low. Whisk in 2 tbsp softened cream cheese until melted and smooth. Remove from heat and stir in 1 cup grated sharp cheddar, 1/2 tsp Dijon mustard, 1/4 tsp hot sauce, 1/4 tsp salt and 1/8 tsp black pepper. Stir until cheese is fully melted and sauce is glossy. Keep warm over very low heat, stirring occasionally. If sauce thickens too much, thin with up to 2 tbsp hot milk.

Plate the fries on a large platter or individual plates while hot.

Top the hot fries evenly with the sautéed ribeye, onions, and peppers.

Ladle the warm cheese sauce generously over the steak-covered fries so it coats them well.

Sprinkle chopped fresh parsley and, if desired, pickled jalapeños on top for brightness and heat. Serve immediately.