Philly Cheese Fries Recipe

prep potatoes

Wash and peel potatoes if desired. Cut each potato into 1/4-inch to 1/3-inch sticks for fries. Rinse cut fries in cold water until the water runs clear to remove excess starch.

Soak the fries in a large bowl of cold water for at least 30 minutes (or up to 2 hours) to remove more starch for crispiness. Drain and pat completely dry with kitchen towels.

Toss dried fries with cornstarch, kosher salt and black pepper so they are evenly coated.

Heat 1 cup vegetable oil in a deep skillet or pot to 325°F (163°C). Fry the fries in batches for 3–4 minutes until they are soft but not browned. Remove to a paper-towel-lined tray and drain.

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches again for 2–3 minutes or until golden and crispy. Drain on paper towels and season immediately with a pinch more salt if desired.

Thinly slice the steak across the grain into bite-sized strips (about 1/4-inch thick). Thinly slice the onion and green pepper. Mince the garlic.

Heat 1 tsp olive oil in a large skillet over medium-high heat until shimmering. Add the sliced steak in a single layer and sear without moving for 30–45 seconds, then stir and cook until just browned but still tender, about 1–2 minutes total for thin slices.

Push the steak to one side and add the sliced onions and peppers to the pan. Cook, stirring occasionally, until softened and beginning to brown, about 4–5 minutes. Add the minced garlic and cook 30 seconds more.

Stir the steak back in (if you moved it), add Worcestershire sauce, beef broth, 1 tsp salt and 1/2 tsp black pepper. Cook 1–2 minutes until the liquid reduces slightly and coats the meat and vegetables. Taste and adjust seasoning. Remove from heat and keep warm.

In a small saucepan over medium heat melt 1 tablespoon butter. Whisk in 1 tablespoon flour and cook for 30–60 seconds to form a roux, stirring continuously so it doesn't brown.

Slowly whisk in 3 tablespoons whole milk and continue whisking until the mixture is smooth and slightly thickened, about 1–2 minutes. Lower heat to low.

Add the cream cheese and stir until melted and incorporated. Tear or chop the provolone and American cheese slices and add them to the sauce, stirring until fully melted and smooth. If the sauce is too thick, add up to 1–2 tablespoons more milk to reach a pourable consistency.

Season the cheese sauce with 1/4 tsp salt and 1/4 tsp black pepper. Keep warm on the lowest heat, stirring occasionally so it doesn't skin over.

Arrange the crispy fries on a large platter or individual plates. Spoon the hot steak and pepper mixture evenly over the fries.

Ladle the warm cheese sauce over the steak and fries so everything is thoroughly coated. Garnish with chopped fresh parsley if using and serve immediately.