Steakhouse Philly Cheesesteak Fries (2)

1.Preheat oven to 425°F (220°C).

2.Toss the cut potatoes with 1 tablespoon of vegetable oil, salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper.

3.Bake fries for 25-30 minutes, flipping halfway through, until golden and crispy.

4.While fries bake, heat the remaining 1 tablespoon of vegetable oil in a large skillet over medium-high heat.

5.Add the sliced onions and sauté for 5-7 minutes until soft and caramelized, stirring occasionally.

6.Add minced garlic and cook for an additional 30 seconds until fragrant. Remove onions and garlic from the skillet and set aside.

7.In the same skillet, add the butter and let it melt. Add the thinly sliced ribeye steak in a single layer. Season with salt and pepper.

8.Cook steak slices for 2-3 minutes without stirring to develop a sear, then stir and cook for another 1-2 minutes until just cooked through but still tender.

9.Add the sautéed onions and garlic back to the skillet with the steak. Pour in the beef broth and stir to combine, cooking for 1-2 minutes until the broth reduces slightly.

10.Remove the skillet from heat. Layer the provolone cheese slices evenly over the steak and onion mixture. Cover the skillet with a lid or foil and let the cheese melt for 2-3 minutes.

11.To serve, place a generous portion of crispy fries on each plate. Spoon the cheesy steak and onion mixture over the fries.

12.Garnish with chopped fresh parsley if desired, and serve immediately.