Philly Steak Loaded Fries Recipe

Loaded Fries

1. 1

   Prep the potatoes

   Wash and peel the russet potatoes (peeling optional). Cut into 1/4- to 1/2-inch thick fries. Place cut potatoes in a large bowl of cold water and soak for at least 20 minutes (up to 2 hours) to remove excess starch. Drain and pat completely dry with a clean kitchen towel or paper towels.

2. 2

   Par-cook fries (first fry or oven method)

   Heat vegetable oil in a deep pot or fryer to 325°F (160°C). Working in batches, fry the dried potatoes for 4–5 minutes until they are cooked through but still pale and pliable. Remove to a wire rack or paper towels to drain. Alternatively, toss fries with 2 tbs olive oil, spread on a baking sheet, and bake at 400°F (200°C) for 15–20 minutes until softened but not browned.

3. 3

   Finish frying fries

   Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tbs kosher salt and 1 tsp black pepper. If you used the oven method, toss fries in 1 tbs olive oil and roast at 450°F (230°C) for 8–12 minutes, turning once, until crisp and golden; season when hot.

4. 4

   Prepare steak

   While fries are par-cooking, pat the 350 g steak slices dry. Season with 1 tsp salt, 1 tsp black pepper, and 1/2 tsp garlic powder. Heat a large skillet or cast-iron pan over high heat until very hot. Add 1 tbs butter and 1 tbs olive oil, then add the steak in a single layer (work in two batches if needed). Sear for 1–2 minutes per side until browned but still tender. Remove steak to a plate and let rest for a couple minutes, then slice any large pieces into bite-sized strips. Toss with 1 tsp Worcestershire sauce and a squeeze of 1/2 tsp lemon juice (optional).

5. 5

   Sauté peppers and onions

   In the same skillet over medium-high heat, add 1 tbs olive oil. Add the thinly sliced yellow onion, green bell pepper, and red bell pepper. Sauté for 6–8 minutes, stirring occasionally, until softened and lightly caramelized. Season with a pinch of salt and pepper. Combine the cooked vegetables with the sliced steak.

6. 6

   Assemble loaded fries

   Arrange the hot crispy fries on a large platter or divide among plates. Evenly distribute the steak, peppers, and onions over the fries.

7. 7

   Add cheeses and finishing touches

   Warm the nacho cheese sauce (about 1 cup) gently in a small saucepan or microwave until pourable. Drizzle or spoon the nacho cheese over the steak-covered fries. Sprinkle 1 cup shredded provolone or mozzarella over the top. If you want the shredded cheese melted further, place the assembled fries under a broiler for 1–2 minutes until the shredded cheese is just melted and bubbling (watch closely).

8. 8

   Garnish and serve

   Finish with chopped chives or green onions (2 tbs), and optional pickled jalapeños (2 tbs) and hot sauce to taste. Serve immediately while fries and cheese are hot and melty.