I remember making these for a backyard movie night and everyone stood around the pan scraping the last bits of cheese and fries It has become my go to whenever I need something that guarantees empty plates
Ingredients
- Thinly sliced steak: Choose a good quality cut with some marbling for the juiciest results I usually go for ribeye or sirloin if I want extra flavor
- Garlic salt: Enhances the beefiness and gives a well rounded savoriness
- Ground black pepper: Brings a gentle underlying heat
- Green bell pepper: Pick one that feels hefty and glossy for a sweet crunch
- Onion: Yellow or white onions add mellow sweetness when cooked fully
- White American cheese slices: Nothing melts smoother or creamier for true Philly cheesesteak texture Look for a deli counter batch not the processed plastic wrapped kind
- Waffle cut fries: McCain Quick Cook delivers extra surface for cheese to melt and stick Opt for straight from the freezer for the best crispness
- Olive oil: A healthy fat for browning steak and softening veggies plus it helps unite all the flavors
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to four hundred twenty five degrees Fahrenheit to ensure the fries turn out crisp and golden by the end
- Sear the Steak:
- Heat an oven safe skillet over medium high Add the olive oil then gently lay in the thin sliced steak Sprinkle on garlic salt and black pepper Stir to make sure every strip gets coated Cook until the steak browns but stop before it dries out Transfer steak to a plate and set aside
- Sauté the Vegetables:
- Keep one tablespoon of the steak juices in the skillet for extra flavor Toss in sliced green bell pepper and onions Stir well over medium heat The bell pepper should stay a little bit crisp while the onion softens and sweetens This is key for great texture When they are just tender lift them out and set aside
- Layer the Fries and Toppings:
- Off the heat lay half the waffle fries evenly in the skillet Cover with four cheese slices Place cooked steak and sautéed vegetables on top Repeat so you have layers ending with the cheese up top This layering anchors the toppings and ensures melty cheese throughout
- Bake and Melt:
- Move the loaded skillet to your hot oven Let it bake for eight to ten minutes Watch for the cheese to bubble and melt Do not walk away as this just hits perfection quickly The top should look golden with gooey edges
- Serve and Enjoy:
- Carefully take the skillet out Let it cool for a moment so the cheese sets slightly Serve straight from the pan for maximum drama or heap onto plates Dig in while everything is hot and cheesy
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