“Fireball Philly Cheesesteak Fries”

Allergens

Dairy, Gluten (depending on the bread used in the original Philly Cheesesteak)

Ingredients

• 4 large russet potatoes, washed and sliced into 1/2
• inch thick strips
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 pound thinly sliced beef for cheesesteaks
• 1 small onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 4 slices American cheese
• 3 tablespoons butter, melted
• 2 cloves garlic, minced
• 1/4 cup parsley, finely chopped

Instructions

1. Preheat oven to 400°F (205°C).
2. In a large pot, bring water to a boil and cook the potato strips for 3 minutes. Drain and set aside.
3. On a parchment lined baking sheet, toss the potatoes with olive oil, salt, and pepper. Bake for 20 minutes, or until golden brown and crispy.
4. In a large skillet over medium heat, cook beef until browned. Add onions and bell peppers, cooking until tender. Season with salt and pepper.
5. Top each batch of fries with a layer of the cooked meat mixture, followed by a slice of American cheese. Return to the oven for 2 minutes or until cheese is melted.
6. In a small bowl, mix together melted butter, minced garlic, and chopped parsley. Drizzle over the cheesy fries.

Chef’s Insight

Use a high heat-resistant spatula to lift and separate the fries while baking for even browning.

Notes

Serve with your favorite dipping sauce for an added twist.