Philly Cheesesteak Fries Scrumptious Flavor Explosion

Ingredients

• 4 large russet potatoes
• 1 lb ribeye steak, thinly sliced
• 1 medium onion, sliced
• 1 bell pepper sliced (green or red)
• 8 oz provolone cheese, sliced
• 3 tablespoons olive oil
• to taste salt and pepper
• optional fresh parsley
• optional jalapeños
• optional hot sauce

Instructions

1. Preheat the oven to 425°F (220°C).
2. Wash and cut the russet potatoes into fries (about 1/4 inch thick). Place them in a bowl, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Toss to coat.
3. Spread the potatoes on a baking sheet in a single layer. Bake in the preheated oven for about 30-35 minutes, flipping halfway through, until crispy and golden brown.
4. In the meantime, heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Add the sliced onions and bell peppers, and sauté for about 5 minutes or until softened.
5. Add the thinly sliced ribeye steak to the skillet with the sautéed vegetables, and cook for another 5-7 minutes until the steak is cooked to your preference. Season with additional salt and pepper if desired.
6. Once the fries are done baking, remove them from the oven and layer the steak and vegetable mixture evenly over the fries.
7. Place slices of provolone cheese on top of the loaded fries and return them to the oven. Bake for an additional 5-7 minutes or until the cheese is melted and bubbly.
8. Remove the fries from the oven and garnish with fresh parsley, jalapeños, or a drizzle of hot sauce if desired.