Preheat the oven to 400°F (200°C). Cut the russet potatoes into thin fries and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil, garlic powder, smoked paprika, salt, and pepper. Toss the fries to coat evenly, and bake for 25-30 minutes, flipping halfway through, until they are crispy and golden brown.
Cook the Steak and Vegetables:
While the fries are baking, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers (if using) and sauté for 3-5 minutes, or until softened and slightly caramelized. Add the thinly sliced steak to the pan, season with salt and pepper, and cook for 5-7 minutes until the steak is browned and cooked through. If desired, add Worcestershire sauce for extra flavor, stirring to combine. Remove from heat and set aside.
Assemble the Philly Steak Cheese Fries:
Once the fries are cooked, remove them from the oven and transfer them to a serving platter or dish. Evenly distribute the cooked steak and vegetable mixture over the fries, making sure each fry gets a generous portion of steak and onions.
Top with Cheese:
Sprinkle the shredded provolone (and cheddar, if using) over the steak and fries. Return the dish to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Garnish and Serve:
Once the cheese is melted, remove the dish from the oven and garnish with fresh chopped parsley. Serve immediately while the cheese is gooey and the fries are hot.
Serving and Storage Tips:
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