Philly Cheesesteak Sandwich + Fries Recipe

Prep meat and vegetables

If your beef isn't thinly sliced, freeze for 30–40 minutes to firm slightly then slice very thin across the grain. Slice onion into thin half-moons. Core and thinly slice green and red bell peppers into strips about 1/4" thick.

Heat a large skillet or griddle over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl to coat.

Add sliced onion and peppers to the pan. Cook, stirring occasionally, until softened and starting to brown, about 6–8 minutes. Season with 1/4 tsp salt and a pinch of black pepper. Transfer vegetables to a plate and keep warm.

Return the skillet to medium-high heat. Add the remaining 1 tablespoon vegetable oil. Add the thinly sliced beef in a single layer if possible. Let sear 1 minute, then break into bite-sized pieces with a spatula and continue to cook until browned, about 2–3 minutes total.

Season beef with remaining 3/4 tsp salt and 1/2 tsp black pepper. Mix the cooked peppers and onions back into the pan with the beef and toss to combine and heat through, about 1 minute.

Slice the hoagie rolls lengthwise, keeping a hinge if desired. Spread butter lightly on the cut sides of each roll.

Place a separate skillet or griddle over medium heat. Toast the buttered cut sides of the rolls until golden and crisp, 1–2 minutes. Remove and set aside.

Divide the beef and pepper mixture into four evenly sized portions in the hot skillet. For each portion, top with two slices of provolone. Reduce heat to low, cover the skillet (or place a lid over each portion) and let the cheese melt for 1–2 minutes.

Using a spatula, lift the cheesy beef and peppers and transfer into each toasted roll.

In a small bowl stir together mayonnaise, barbecue sauce, and hot sauce until smooth. Taste and adjust heat or sweetness as desired.

Spoon about 1 tablespoon of the sauce mixture inside each assembled sandwich, spreading lightly over the meat (or serve sauce on the side for dipping).

Peel (optional) and cut potatoes into 1/4"–1/2" thick sticks. Rinse well in cold water to remove surface starch, then place in a bowl of cold water and refrigerate for 20–30 minutes (or at least 10 minutes).

Drain the potatoes and pat completely dry with kitchen towels. If using, toss the dried fries with 1 tsp cornstarch for extra crispness.

In a heavy-bottomed pot or deep skillet, heat 2 cups vegetable oil to 325°F (160°C). If you don't have a thermometer, test by dropping a small piece of potato — it should bubble steadily but not brown quickly.

Blanch the fries in two batches for 3–4 minutes per batch until they begin to soften but are not browned. Remove with a slotted spoon onto a paper towel-lined tray.

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels, then immediately season with 1 tsp salt and 1/4 tsp black pepper, tossing to coat.

Serve fries hot alongside the sandwiches. Offer additional ketchup, BBQ sauce, or hot sauce if desired.