After the veggies are softened, push them to the side of the pan and add the thinly sliced ribeye. Season with salt and pepper to taste. Cook the steak for about 3-5 minutes, stirring occasionally, until it’s just browned. Be careful not to overcook; no one likes tough steak! When the meat is done, mix in the sautéed veggies and allow everything to meld together for an extra minute or so. By now, your kitchen will be filled with mouthwatering aromas—I can promise that!
Once the fries are done baking, take them out of the oven and turn the broiler on high. Layer the crispy fries over the steak and veggie mixture in the skillet, then sprinkle the shredded provolone cheese generously on top. Place the skillet under the broiler for about 2-3 minutes, or until the cheese is melted and bubbly. Keep an eye on it because broilers can be sneaky and cook quickly!
Now comes the best part—serving! Carefully take the skillet out (it will be hot!) and let it cool for a minute. Scoop some of those cheesy steak fries into bowls, and if you like, drizzle with hot sauce or serve with ketchup for dipping. Feast your eyes on this glorious layering of flavors and textures!
Pro Tips for Best Results
One of the biggest lessons I learned while making this dish is to choose your steak wisely. I experimented with different cuts and found that ribeye delivers the best balance of tenderness and flavor. If you can find it fresh, go for it!
Also, I often let my fries get a little extra crispy before piling the toppings on them. There’s something wonderfully satisfying about that extra crunch when you dig in! I tested this three ways, and trust me, the texture really makes a difference.
Lastly, don’t be afraid to play around with the cheese! While provolone is my personal favorite, I stumbled upon a delightful surprise using gouda once—absolutely dreamy! Explore different cheeses to find your preferred flavor combination.
Common Mistakes to Avoid
One common mistake I made the first time I made this dish was overcrowding the pan with too many ingredients. Honestly, it can be tempting to toss everything in, but giving your steak and veggies enough room to cook ensures even browning and prevents steaming. (See the next page below to continue…)