Instructions
- Prepare the Fries: Place the cut potato fries in a large bowl and cover with cold water. Let them soak for at least 30 minutes, or up to 2 hours, to remove excess starch. This step is crucial for crispy fries. After soaking, drain the water thoroughly and pat the fries completely dry with paper towels.
- Pre-cook the Fries (First Fry): Heat 4-6 cups of vegetable or canola oil in a large heavy-bottomed pot or Dutch oven to 300°F (150°C). Working in batches to avoid overcrowding, carefully add about a third of the fries to the hot oil. Fry for 5-7 minutes, until the fries are soft and slightly cooked through but not browned. They should be pliable. Remove with a slotted spoon and place on a wire rack set over a baking sheet to drain. Repeat with remaining fries.
- Prepare the Steak: While the fries are pre-cooking, prepare the steak. If using a whole steak, freeze it for 15-20 minutes to make it easier to slice very thinly against the grain. In a small bowl, combine garlic powder, onion powder, black pepper, and 1/4 teaspoon salt. Season the thinly sliced steak generously with this mixture.
- Cook the Vegetables (Optional): In a large skillet or cast-iron pan, heat 1 tablespoon of olive oil over medium-high heat. Add the thinly sliced onions and bell peppers (if using). Sauté for 5-7 minutes, until softened and lightly caramelized. Remove from the skillet and set aside.
- Cook the Steak: Increase the heat in the same skillet to high. Add the seasoned steak in a single layer, ensuring not to overcrowd the pan. Cook for 1-2 minutes per side, stirring occasionally, until browned and cooked through. The thin slices cook very quickly. If you have a lot of steak, cook in batches to maintain high heat. Once cooked, remove from heat and set aside with the sautéed vegetables.
- Finish the Fries (Second Fry): Increase the oil temperature to 375°F (190°C). Working in batches, carefully return the pre-cooked fries to the hot oil. Fry for 3-5 minutes, or until golden brown and crispy. Remove with a slotted spoon and immediately transfer to a large bowl. Season generously with salt while hot.
- Assemble and Melt: Preheat your broiler to high. On an oven-safe serving platter, arrange a layer of the hot, crispy fries. Top with the cooked steak and sautéed onions/peppers. Evenly distribute the provolone cheese slices or shredded cheese over the steak and fries.
- Broil to Perfection: Place the platter under the preheated broiler for 1-3 minutes, watching carefully, until the cheese is melted and bubbly. Be vigilant, as cheese can burn quickly under the broiler.
- Serve Immediately: Carefully remove the Philly Steak Cheese Fries from the oven. Serve hot with your favorite dipping sauces, such as ketchup, hot sauce, or an extra drizzle of cheese sauce, if desired.
Cooking Tips and Variations
For the Crispiest Fries: Soaking potatoes in cold water removes starch, preventing them from sticking and promoting crispness. The double-fry method is non-negotiable for truly crispy fries; the first fry cooks them through, and the second fry makes them golden and crunchy. Ensure your oil is at the correct temperature for each stage, and don’t overcrowd the pot, which can lower the oil temp and result in soggy fries.
Steak Perfection: For the most tender steak, use a good quality cut like ribeye or sirloin. Slicing it thinly against the grain is key to a melt-in-your-mouth texture. If your steak isn’t pre-shaved, partially freezing it for 15-20 minutes makes slicing much easier. Cook the steak quickly over high heat in a hot pan to get a nice sear without overcooking, and avoid overcrowding to prevent steaming.
Cheese, Glorious Cheese: While provolone is traditional for a Philly Cheesesteak, feel free to experiment! A blend of provolone and mozzarella offers extra stretch and creaminess. For a richer, sharper flavor, consider adding some shredded white cheddar. If you love a classic cheese sauce, you can make a simple roux-based sauce with cheddar and Monterey Jack for an extra gooey finish. Always use freshly grated cheese for the best melting consistency.
Topping It Off: Beyond onions and bell peppers, consider adding sautéed mushrooms for an earthy depth. A sprinkle of fresh chopped parsley or chives adds a touch of freshness. For a spicy kick, a dash of your favorite hot sauce or some sliced jalapeños can elevate the flavor profile. Some enthusiasts even like a drizzle of ranch dressing or a tangy steak sauce.
Alternative Cooking Methods: If deep frying seems daunting, you can bake your fries according to package directions or air fry them for a healthier option. Just ensure they are extra crispy before assembling. For the steak, if you prefer, you can grill thinly sliced steak strips for a smoky flavor, or even use a griddle for that authentic diner feel.
Storage and Reheating
Philly Steak Cheese Fries are undeniably best enjoyed immediately after preparation when the fries are at their crispiest and the cheese is perfectly melted and gooey. However, if you find yourself with leftovers, they can be stored, though with a slight compromise in texture.
To store, allow the fries to cool completely. Transfer them to an airtight container and refrigerate for up to 2 days. Be aware that the fries will lose their crispness and the cheese may harden during storage.
For reheating, avoid the microwave if possible, as it will make the fries soggy. The best method is to reheat them in an oven or air fryer. Preheat your oven to 350°F (175°C) or your air fryer to 325°F (160°C). Spread the fries in a single layer on a baking sheet or in the air fryer basket. Reheat for 8-12 minutes in the oven, or 5-8 minutes in the air fryer, or until heated through and the cheese is re-melted. The fries will regain some crispness, but likely not to their original freshly-fried state.
Frequently Asked Questions
What kind of steak is best for Philly Steak Cheese Fries?
The best steak for this recipe is thinly sliced ribeye or sirloin. These cuts are tender and flavorful, and when sliced very thin, they cook quickly and maintain a desirable texture. Many grocery stores sell pre-shaved steak, which is perfect for this dish.
Can I use frozen fries instead of fresh potatoes?
Yes, you can absolutely use frozen French fries to save time. Follow the package instructions for baking or air frying them until they are extra crispy. Then, proceed with the recipe by topping them with the cooked steak and cheese before broiling.
What if I don’t have a broiler?
If you don’t have a broiler, you can still melt the cheese effectively. After assembling the fries, steak, and cheese on an oven-safe platter, place it in a preheated oven at 375°F (190°C) for about 5-8 minutes, or until the cheese is beautifully melted and bubbly. Keep a close eye on it to prevent overcooking.
How can I make this recipe spicier?
To add a kick, you can incorporate a few different elements. Sauté some thinly sliced jalapeños or serrano peppers along with the onions and bell peppers. You could also add a pinch of red pepper flakes to the steak seasoning, or drizzle the finished dish with your favorite hot sauce or a spicy cheese sauce.