Philly Cheesesteak Fries
1 (32 ounce) bag Roasted Crinkle Cut Fries with Sea Salt
2 tbsps olive oil, split
1 cup mushrooms, sliced
1 small onion, diced
1/2 green bell pepper, diced
1 red, orange or yellow bell pepper, diced
8 ounces steak, thinly sliced
8 ounces white American cheese, shredded
salt and pepper
Preheat your oven to 450 degrees.
Arrange frozen potatoes in a single layer on a baking sheet. Bake for 22 minutes, stirring halfway through cook time.
Meanwhile, heat the oil in a large cast iron skillet over medium-high heat. Add the mushrooms, onions, and bell peppers to the hot oil and season with salt and pepper. Cook for 5 minutes, stirring occasionally.
Remove the veggies to a bowl and add another tbsp of oil to the skillet.
Add the steak to the skillet and season with salt and pepper. Cook for 3-4 minutes, or until the steak is no longer pink. It will cook quickly is you have it sliced extra thin, as suggested.
Transfer the steak to a bowl.
Remove the fries from the oven and lower the oven temperature to 350 degrees.
Place half of the fries into the cast iron skillet used to cook the meat and vegetables.
Top the fries with half of the steak, vegetables, and shredded cheese. Repeat with the remaining fries, steak, veggies, and cheese.
Place the skillet into the oven and bake for 7-10 minutes.