Philly Cheesesteak Fries
- 1 (16 ounce) bag frozen steak fries
- 2 tablespoon olive oil, divided
- 1 small onion, diced
- 1/2 green bell pepper, diced
- 1 red pepper, diced
- 2 cloves garlic, minced
- 8 ounces steak, thinly sliced
- pinch red pepper flakes
- 1/4 cup pickled jalapeños (optional)
- 4 slices provolone cheese, cut into quarters
- salt and pepper
Preheat oven to 450F.
Arrange frozen fries in a single layer on a baking sheet. Bake for 22 minutes, making sure to stir half way through for even cooking.
Meanwhile, heat the oil in a large cast iron skillet over medium-high heat. Add onions and bell peppers to the hot oil and season with salt and pepper. Cook for 5 minutes, stirring occasionally. Add garlic and cook for another minute. Remove veggies from pan and transfer to bowl.
Remove the veggies to a bowl and add another tbsp of oil to the skillet. Add the steak and jalapeños (if using) to the skillet and season with salt, pepper and red pepper flakes. Cook for 3-4 minutes, or until the steak is no longer pink. Remove from the heat and place in a bowl.
Remove the fries from the oven. Turn oven down to 350F. Place half of the fries into the cast iron skillet used to cook the meat and vegetables. Top the fries evenly steak and vegetables, and nestle the cheese in between toppings.
Place the skillet into the oven and bake for 7-10 minutes. Serve immediately.