Ingredients
Scale
- 1 pound ribeye steak, thinly sliced (substitute: sirloin or flank steak)
- 1 large yellow onion, thinly sliced
- 2 cups frozen French fries (or homemade fries for extra love)
- 1 cup provolone cheese, shredded (substitute: mozzarella or cheddar for a twist)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tablespoons butter
- Optional: sliced green bell peppers or mushrooms for extra veggies
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 425°F and prepare the fries according to package instructions or your favorite homemade recipe. Crispy fries are the foundation here, so don’t be shy about getting them golden and crunchy.
- While the fries bake, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the thinly sliced onions and sauté gently until they turn soft and caramelized—about 10 to 12 minutes. Mama Lou always said, “Patience makes the onions sing,” and she was right.
- Add the sliced steak to the pan with the onions. Season with garlic powder, smoked paprika, salt, and pepper. Cook for about 4 to 5 minutes, stirring occasionally, until the beef is browned but still tender. If you’re adding bell peppers or mushrooms, toss them in now and cook until softened.
- Once the fries are perfectly crisp, transfer them to an oven-safe dish or large baking sheet. Spread the steak and onion mixture evenly over the fries.
- Sprinkle the shredded provolone cheese generously over the top. Pop the whole thing back into the oven for 5 minutes, just until the cheese melts into gooey perfection.
- Remove from the oven and garnish with fresh parsley. Serve immediately while still warm and melty—just like Mama Lou would have wanted.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International