Phat Philly Cheesesteak Fries & Drink Recipe

Prep and par-cook fries

Preheat oven to 220°C (425°F). If using fresh potatoes, cut russets into 1/3–1/2-inch fries. Rinse in cold water, then dry thoroughly with a kitchen towel. Toss fries with 2 tbs olive oil, 1 tsp salt and 1/2 tsp black pepper. Spread in a single layer on a parchment-lined sheet pan and roast 25–30 minutes, turning once halfway, until golden and crisp. If using frozen fries, bake according to package instructions and season with salt and pepper after baking.

Cook peppers and onions

While fries roast, heat 1 tbs vegetable oil and 1 tbs butter in a large skillet over medium-high heat. Add the thinly sliced onion (1 cup) and green bell pepper (1/2 cup). Sauté until softened and caramelized edges appear, about 6–8 minutes. Add 1 tsp minced garlic during the last minute, then remove to a plate and keep warm.

Cook the steak

Increase skillet heat to high. Add the 12 oz thinly sliced ribeye or sirloin in a single layer (work in batches if needed). Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Let meat sear undisturbed 1 minute, then toss and cook another 1–2 minutes until just browned but still tender. Stir in 1 tsp Worcestershire sauce and combine with the cooked onions and peppers. Remove skillet from heat.

Assemble with cheese

When fries are hot and crispy, transfer to a serving platter or divide between plates. Spoon the steak, onion and pepper mixture evenly over the fries. Distribute 0.75 cup warm cheese sauce over the top. Lay provolone slices (4 slices) across the hot mixture; if you prefer melted slices, place the assembled fries briefly under a broiler (1–2 minutes) or cover skillet with a lid for 1–2 minutes to let cheese soften and melt. Garnish with chopped parsley (1 tbs) if using.

Serve

Serve immediately while fries are hot and cheese is melty. Provide extra cheese sauce or hot sauce at the table if desired.

Brew the tea: place 2 black tea bags in a heatproof pitcher and pour 480 ml boiling water over them. Steep 4–5 minutes for a full-bodied brew, then remove tea bags, gently squeezing to extract flavor.

Sweeten: while the tea is still warm, stir in 3 tbs granulated sugar until fully dissolved. Add 2 tbs fresh lemon juice and taste; adjust sweetness or lemon to preference.

Chill and serve: Allow tea to cool slightly, then fill two glasses with ice (about 2 cups total). Divide the tea between glasses over ice. Garnish each glass with lemon slices and a mint sprig if using. Serve immediately alongside the Philly cheesesteak fries.