Sheet Pan Philly Cheesesteak Loaded Fries Recipe
These Sheet Pan Philly Cheesesteak Loaded Fries combine crispy baked french fries with sautéed peppers, onions, and tender shaved steak all smothered in a melty blend of provolone, sharp cheddar, and Colby Jack cheeses. Perfect for a crowd-pleasing appetizer or hearty snack, this sheet pan recipe makes serving up classic Philly cheesesteak flavors easy and delicious.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Fries
- 2 pounds frozen french fries (900 grams)
- 1 Tablespoon avocado oil (15 milliliters)
- Kosher salt and freshly-ground black pepper, to taste
Vegetables
- 1 small green bell pepper, de-seeded and thinly sliced
- 1 small red bell pepper, de-seeded and thinly sliced
- 1 small brown onion, peeled and thinly sliced
Steak and Seasoning
- 1 Tablespoon unsalted butter (15 grams)
- 14 ounces shaved steak (400 grams)
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- Kosher salt and freshly-ground black pepper, to taste
Cheeses
- 4 ounces provolone cheese, roughly chopped, divided (115 grams)
- 1 1/2 cups freshly shredded sharp cheddar cheese, loosely packed, divided (120 grams)
- 1 1/2 cups freshly shredded Colby Jack cheese, loosely packed, divided (120 grams)
For Serving (Optional)
- Chopped fresh chives
- Pepperoncinis
- Cheese sauce
- Ranch dressing
Instructions
- Bake the fries: Preheat the oven and bake the frozen french fries according to the package directions until they are crispy and golden brown. This ensures a crunchy base for the loaded fries.
- Sauté the vegetables: While the fries bake, heat avocado oil in a cast iron or large skillet over medium-high heat. Add the sliced green and red bell peppers along with the onions. Season with kosher salt and black pepper. Sauté the vegetables, stirring frequently, until they soften and edges start to caramelize. Transfer to a bowl and set aside.
- Cook the steak: Return the skillet to medium-high heat and melt the butter. Add the shaved steak and use a spatula to break it into bite-sized pieces. Cook until the steak is no longer pink and has developed nice brown bits. Stir in garlic powder, Worcestershire sauce, and season with salt and pepper.
- Combine steak with vegetables and cheese: Reduce the heat to medium-low. Add the sautéed peppers and onions back to the pan with the steak. Add about one-quarter of each cheese (provolone, sharp cheddar, Colby Jack) and stir constantly until the cheese melts fully and the mixture is well combined. Keep warm on low heat, stirring occasionally.
- Assemble the loaded fries: Line a sheet pan with parchment paper and set your oven broiler to HIGH. Spread half the baked fries evenly on the pan and sprinkle half of the remaining cheese mixture over them. Repeat with the remaining fries and cheese to create two cheese-covered layers.
- Broil the fries: Place the sheet pan under the broiler for 2 to 3 minutes, watching carefully to ensure the cheese melts and becomes bubbly without burning.
- Add steak and vegetable topping: Remove the fries from the broiler and spoon the warm steak and vegetable mixture over the top. Garnish with chopped fresh chives, if desired.
- Serve: Serve the loaded fries immediately with optional sides like pepperoncinis, cheese sauce, or ranch dressing for dipping. Enjoy this crowd-pleasing and flavorful dish fresh and hot!
Notes
- Use shaved steak typically sold as Philly cheesesteak beef or thinly sliced sirloin for best texture.
- If you prefer, substitute frozen steak fries or regular skin-on fries depending on your preference.
- Keep a close watch when broiling as cheese can burn quickly under high heat.
- This recipe can be customized with additional toppings like jalapeños or sautéed mushrooms.
- Leftovers can be refrigerated and reheated but are best enjoyed fresh for crispiness.
