Ingredients
1 lb steak (ribeye or sirloin), thinly sliced
4 large russet potatoes
2 cups shredded cheddar cheese
1 cup provolone cheese
1 onion, sliced
1 bell pepper, sliced
2 tablespoons olive oil
Salt and pepper to taste
Chopped parsley for garnish
Directions
1. Preheat your oven to 425°F (220°C). Cut the russet potatoes into classic fry shapes. Toss them in a large bowl with 2 tablespoons olive oil, salt, and pepper, making sure each fry is nicely coated. Spread the potatoes out in a single layer on a baking sheet and pop them in the oven. Bake for about 30-35 minutes, giving them a flip halfway through, until they’re perfectly golden and crispy.
2. While the fries are baking, grab a skillet and heat a little olive oil over medium heat. Add the sliced onion and bell pepper. Sauté until they’re soft and just caramelized around the edges.
3. Push the veggies to the side or remove them from the skillet. Add the thinly sliced steak to the same pan. Cook until browned and just cooked through, seasoning with a little salt and pepper to your liking. Mix the onions and peppers back in.
4. When your fries are hot and crispy, arrange them on your favorite serving platter or a big baking dish. Top generously with the steak, onions, and bell peppers.
5. Sprinkle the cheddar and provolone cheese all over the top. Slide the platter back into the oven until the cheese is bubbly and melty, just a few minutes.
6. Finish with a sprinkle of chopped parsley, and serve while everything is hot and gooey. Enjoy every bite!
