Philly Cheesesteak/chicken On Fries Recipe

Prep potatoes

Wash and peel the russet potatoes if desired. Cut into 1/4–1/3-inch matchstick fries. Place cut fries in a large bowl of cold water and soak 30 minutes to remove excess starch. Drain and pat completely dry with kitchen towels.

First fry (blanch)

Heat vegetable oil in a heavy pot or deep fryer to 325°F (165°C). Working in batches, fry the dried potatoes for 3–4 minutes until pale and tender but not browned. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Let cool 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches 2–3 minutes until golden brown and crisp. Drain on paper towels, immediately season with 2 tsp kosher salt and 1/2 tsp black pepper, tossing gently to coat. Keep warm in a low oven (200°F/90°C) while finishing other components.

Prepare protein

If using ribeye, freeze 15–20 minutes to firm, then thinly slice across the grain. If using chicken, partially freeze and slice thinly across the grain or slice into thin strips. Toss the slices with 1 tbsp oil, 1/2 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder.

Cook protein

Heat a large heavy skillet or griddle over high heat until very hot. Add a light drizzle (about 1 tbsp) of oil. Add the seasoned slices in a single layer (work in two batches if needed) and sear, stirring and flipping, until browned and cooked through — about 2–4 minutes for thin ribeye or 4–5 minutes for thin chicken pieces. Remove cooked meat to a plate and keep warm.

Slice vegetables

Core and seed the green and red bell peppers. Slice both peppers into thin strips. Peel and thinly slice the onion into strips.

Sauté peppers and onions

In the same hot skillet (add 1 tbsp unsalted butter if pan is dry), add the sliced peppers and onions. Sauté over medium-high heat, stirring, until softened and slightly caramelized, about 6–8 minutes. Season lightly with a pinch of salt and pepper.

Combine with protein and cheese

Return the cooked steak or chicken to the skillet with the peppers and onions and toss to combine and reheat for 1 minute. Reduce heat to low. Drape the provolone or American cheese slices over the meat and vegetables, cover the pan for 30–60 seconds until cheese melts and becomes gooey. Alternatively, transfer mixture to a warm bowl and lay cheese on top to melt.

Plate the fries

Arrange the hot fries on a large platter or individual plates in an even layer.

Top with cheesesteak/chicken

Spoon the hot meat, pepper and onion mixture with melted cheese evenly over the fries so cheese strings and coats the fries.

Add sauces

Drizzle the hot sauce (about 2 tbsp), barbecue sauce (about 2 tbsp), and mayonnaise (about 3 tbsp) over the top. Adjust quantities to taste. For a neater presentation, place sauces in squeeze bottles and apply in lines or zigzags.

Garnish and serve

Sprinkle chopped fresh parsley if using. Serve immediately while fries and cheese are hot and melty. Offer extra condiments on the side.